Tuscan White Bean Soup Recipe
Featured Comment
Great tasty soup….hubby thought it was the best ever! I added the tomatoes and Parmesan rind into the mix with the stock and the beans….came out great. ~Lisa
What really separates this white bean soup from others that I’ve had is the preparation of the beans themselves. With my simple step by step instructions for preparing the beans to be cooked in this soup, they always turn out absolutely perfect.
Set a little extra time aside to prepare the dried beans for the most perfectly cooked, soft, and creamy beans in the end. You can definitely achieve the same tender bean texture as instant pot ham and bean soup by cooking them on the stove. This is the same method I use in all my bean soups, like pasta e fagioli soup.
Table of contents
About My White Bean Soup
This soup is inspired by Ribollita, a classic Tuscan dish dating back to medieval times. The name means ‘re-boiled’ in Italian, which referred to leftover vegetable soup was “re-boiled” the next day with stale bread to create a hearty meal.
What I love about Tuscan soups is their simplicity, humble ingredients like beans, vegetables, and herbs become something special through proper technique and time. You don’t need fancy ingredients to create incredible flavor.
Key Ingredients and Substitutions
Beans – in my recipe, I use dried cannellini beans for the soup and made sure to include instructions for soaking them and what to do if you forget to soak the beans. You can substitute other small white beans like navy beans and great northern beans, just note that all varieties of white beans will have slightly different cook time.
- Canned beans option – you can definitely use canned beans for this soup and it will be shorter cook time. Make sure to drain beans well and give them a quick rinse with cold running water. (You will need 3-4 cans of 15 oz beans.)
Bacon – adds a classic smokey and meaty flavor to the soup but you can substitute pancetta.
Vegetables – the classic soffritto base of onion, carrot, celery. Fresh garlic for the best aromatic and flavorful pop.
Diced tomatoes – feel free to use fire roasted for another layer of flavor or classic.
Swiss chard – this is a wonderful hearty and nutritious leafy green but if you don’t have access to it, kale or collard greens will also work. I don’t recommend spinach because it will cook down too mushy in this soup.
Parmesan rind – this is my SECRET INGREIDIENT in many Italian inspired soups. It’s very sturdy so it doesn’t break down while cooking and it packs a lot of flavor and infuses it into the soup.
How to Make White Bean Soup
- Soak the beans: For faster cooking and softer bean texture, soak your beans. Rinse the beans, then place them in a mixing bowl or pot. Add enough water so the beans are fully covered with about 2 inches of water above them. Then, stir in a little bit of salt. Cover the soaking beans, then allow them to sit in the refrigerator for 8-12 hours. Strain them when ready to cook.
- Warm up the broth: In a small pot, combine the stock, herbs, and seasonings. Heat it to simmer and take off heat.
- Render bacon: Add bacon to a preheated heavy pot (like a Dutch oven). Over medium heat, cook until edges are deep golden and crisp and the fat is rendered (6-8 min). Scoop out bacon but leave 1-2 Tbsp of fat.
- Sauté aromatics: Add onion, carrot, celery, pinch of salt. Cook until onion looks translucent and veggies start to brown(5-7 min). Stir in garlic 30-60 sec until fragrant, not browned. If it browns, it will become bitter.
- Add the beans and stock to the pot, then bring it to a gentle simmer, scraping up browned bits.
- Lower the heat and cover the pot with a lid, leaving a small crack for steam to escape. Cook the soup for approximately 30-40 minutes, stirring just a couple of times.
- Add the Swiss chard, diced tomatoes, and parmesan rind. Stir everything to fully incorporate.
- Cook the soup for another 30-40 minutes. You’ll need to stir it from time to time.
- Discard what you can’t eat! When done, discard of the bay leaves, rosemary stems and parmesan rind. Serve it topped with bacon bits and grated parmesan cheese!
- Serve: Ladle into warm bowls. Top with crispy bacon, Parmesan, and cracked pepper.
What if I Forgot to Soak the Beans?
You can definitely still make your soup, but it will take longer to cook. The final result will also not be as smooth, soft, and creamy and the beans will have tougher skins.
If you’re cooking the beans from dry, you will need to cook the beans a couple of hours longer. Different size beans will take different additional cook time. Still make sure to cook them at a low temperature and stir every 30 minutes or so.
How Long Do Beans Take to Cook?
Most soaked bean will take 45 minutes to 2 hours to cook, depending on the variety, size, and age. Here is an approximate cooking time for the soaked white beans:
- cannellini beans: 60-90 minutes
- great northern white: 45-60 minutes
- navy beans: 90-120 minutes
Professional Tips For Perfect Soup
I’ve made many many soups in my career, here are some of my favorite tips to teach friends and family:
- For the Creamiest Texture: After cooking but before adding greens, remove 1-2 cups of soup (with plenty of beans) and blend until smooth. Stir back in for wonderful creaminess while keeping some whole beans.
- Don’t Skip the Parmesan Rind: This is my secret ingredient! The rind infuses the soup with rich, savory, umami flavor. Save your rinds in the freezer for soups like this.
- Taste and Adjust Salt Carefully: Bacon and parmesan rind both add saltiness. Use low-sodium broth and taste before adding extra salt. You can always add more!
- Control the Thickness: Want brothier soup? Add extra stock. Want it thick? Simmer uncovered 15-20 minutes longer, or blend more beans.
- Low and Slow is Key: Don’t turn up the heat to rush it. Gentle simmering cooks the beans perfectly and melds all the flavors.
- Brighten It Up: Just before serving, add a squeeze of lemon juice or splash of red wine vinegar. This bit of acid brightens all the flavors
Does Bean Soup Freeze Well?
Yes, beans actually do freeze very well. I would just recommend freezing this soup without the Swiss chard or other greens. I found that the greens don’t thaw as well but then again, I am more sensitive to textures.
To freeze this Tuscan bean soup, make sure to cool it to room temperature. Potion it into freezer zip-top bags or freezer containers, let the air out, and label. Place them flat in the freezer and once frozen, they will be easy to stack. Keep it in the freezer for up to 3-4 months. Thaw overnight in the refrigerator.
Storing and Freezing Suggestions
Refrigerator Storage: Store in an airtight container for up to 5 days. The soup gets even better the next day as flavors develop!
Freezer Storage: Freezes beautifully for up to 3-4 months. I recommend freezing WITHOUT the greens (texture preference). Cool completely, portion into containers or bags, leave room for expansion. Thaw overnight in the fridge.
Reheating Tips: The soup thickens as it sits (beans absorb liquid). Reheat on the stovetop over medium-low, adding stock or water ½ cup at a time until you reach desired consistency. Stir frequently. For microwave: add liquid first, heat in 1-2 minute intervals, stirring between.
Make-Ahead Strategy: Make it completely ahead, I even recommend it! Flavors deepen overnight. Add liquid when reheating and adjust seasoning.
Meal Prep Portions: Perfect for meal prep! Portion cooled soup into individual containers for grab-and-go lunches. Keep crusty bread and Parmesan on hand.
Recipe FAQs
Yes! Sauté bacon and vegetables using the sauté function. Add soaked beans, tomatoes, stock, and seasonings. Cook on high pressure for 8-10 minutes (soaked beans) or 25-30 minutes (unsoaked). Natural release 10 minutes, then quick release. Stir in Swiss chard after cooking to wilt.
Absolutely! Sauté bacon and vegetables on the stovetop first (makes a difference!). Transfer to slow cooker with soaked beans, stock, and seasonings. Cook LOW 6-8 hours or HIGH 3-4 hours. Add Swiss chard and tomatoes in the last 30 minutes.
Yes! Try zucchini, bell peppers, mushrooms, potatoes, or cabbage. Add heartier vegetables (potatoes) with the beans. Add quick-cooking ones (zucchini) in the last 20 minutes.
Yes! Just check your bacon for additives and verify your stock is gluten-free. Use gluten-free bread if adding bread pieces.
Yes! Great Northern and navy beans both work. Navy beans cook faster (they’re smaller). All white beans give you that creamy texture. Avoid red or black beans—they change the character completely.
Yes, you can! This will save a lot of cooking time but it will not give the same developed texture and flavor. Use 4 about 15oz, cans of white beans and make sure to drain and rinse them. Cook the soup for about 30 minutes altogether and add Swiss chard during the last few minutes.
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Tuscan White Bean Soup Recipe
Ingredients
- 1/2 lb raw bacon
- 1 tbsp avocado or olive oil
- 1 yellow onion
- 2 celery ribs
- 2 medium carrots
- 8 garlic cloves
- 5 cups chicken or vegetable stock
- 2 bay leaves
- 1 sprig of rosemary
- 1 tsp garlic powder
- salt to taste
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1 lb dry cannellini beans soaked
- 8 oz Swiss chard
- 14.5 oz can of fire roasted diced tomatoes
- 1 Parmesan cheese rind
Instructions
Soaking the beans:
- Empty the bag of beans into a rimmed baking sheet and sort through the beans to get rid of any small stones or debris.
- Rinse the beans and place them into a mixing bowl or a pot. Add enough water to cover the beans with extra 2 inches of water. Stir in a tablespoon and a half of salt until dissolved.
- Cover and place the beans in the refrigerator for 8-12 hours.
- Strain the beans.
Making White Bean Soup:
- Prepare all of the ingredients before starting to cook: Dice onion, carrots, and celery. Dice cold bacon. Peel, smash, and mince the garlic cloves. For Swiss chard, you can take the leaves off the stems of keep the stems. Slice the chard into pieces or just rip it. In a small sauce pot, combine stock, bay leaves, rosemary, salt, pepper, garlic powder, and crushed red pepper flakes. Heat it to simmer and take off heat.
- Heat up a large Dutch oven over medium heat and add oil when it's hot. Add diced bacon and let is cook until bacon bits are completely cooked and the fat is all rendered. Take bacon bits out with a slotted spoon and set them aside. Leave the fat in the pot!
- Add onion, celery, and carrots to the pot and cook until for a few minutes, softened. Stir in garlic and cook it for a few seconds, until fragrant.
- Add beans and pour in the warm stock mixture. Stir and turn up the heat to bring it to boil.
- Once boiling, turn the heat down to low and cover the pot with a lid. Leave a small crack for the steam to escape. Let the soup cook for 30-40 minutes, stirring a couple of times.
- Add Swiss chard, all of the diced tomatoes from the can, and the Parmesan rind to the soup. Stir to incorporated throughout and taste to see if you need to add more salt and pepper.
- Cook another 30-40 minutes, until the beans are soft and tender. Make sure to stir from time to time.
- When the soup is done, discard the bay leaves, rosemary stem, and Parmesan rind.
- Serve topped with bacon bits and some fresh grated Parmesan cheese.
Video
Notes
- Beans: use cannellini beans for this white bean soup but if they’re not available, you can substitute other small white beans like navy beans and great northern beans. (Note that all varieties of white beans will have slightly different cook time.)
- Swiss chard: this is a wonderful hearty and nutritious leafy green but if you don’t have access to it, kale or collard greens will also work.
- Storing: store leftovers in an air-tight food storage container, in the refrigerator. Properly stored, it will last about 5 days.
Nutrition
More Comforting Soup Recipes
Black eyed pea soup – very similar but with an American Southern flavor touch.
Loaded Baked Potato Soup – the best and most comforting potato soup!
Creamy Ham and Potato Soup Recipe – great way to use up leftover ham and make a potato soup.
Olive Garden Gnocchi Soup – actually, it’s much better than the restaurant version!
Ham and Bean Soup Recipe – a classic and comforting soup made on stovetop.
Borscht Recipe – probably the most flavorful and delicious vegetable and beef type of soup.
Originally published on Will Cook For Smiles in September 2021.
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Amazing!!!
Thank you! I am so glad you liked it! 🙂
Smells great, I always add a few more carrots a few potatoes that needed to get used and I had Swiss chard and Kale in the garden so used that instead of spinach. Just need to get the crusty bread made.
Tastes great nice size recipe enough for a container in the freezer.
I am glad you liked it, Carol!
I can’t wait to make it. I can only find the cannelloni beans in a can When should Iadd them to the soup
Hi Kim,
You will cut the time down to about 30 minutes since the canned beans are already cooked. Make sure to also drain and rinse the beans before using them.
Delicious will keep
Thanks, Carol!
Great tasty soup….hubby thought it was the best ever! I added the tomatoes and Parmesan rind into the mix with the stock and the beans….came out great.
I used Italian sausage instead of bacon and spinach instead of Swiss chard because that is what I had. So good!!!
I am so glad you liked it, Sherry!
This is awesome! I used smoked pork shanks, and wow ! Definitely recommend!
Yum! Glad you liked the recipe!