Rustic Tuscan White Bean Soup

Imagine a hearty bowl filled with creamy white beans, aromatic herbs, and the savory richness of pancetta, creating a symphony of flavors that sings of the rustic simplicity found in the hills of Tuscany.


  • 1 cup dried cannellini beans, soaked overnight
  • 1/2 cup pancetta, diced
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can diced tomatoes (14 oz)
  • 4 cups chicken or vegetable broth
  • 2 sprigs rosemary
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Grated Pecorino Romano cheese for serving


  1. Prepare Cannellini Beans: Drain and rinse the soaked cannellini beans. Boil them in a pot of water for about 45 minutes or until tender. Drain and set aside.
  2. Sauté Pancetta and Aromatics: In a large pot, heat olive oil over medium heat. Add diced pancetta, chopped onion, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are softened.
  3. Add Tomatoes and Beans: Stir in the diced tomatoes, cooked cannellini beans, rosemary sprigs, and bay leaves. Mix well.
  4. Pour in Broth: Pour in the chicken or vegetable broth, bringing the soup to a gentle boil. Reduce heat and let it simmer for 30-40 minutes, allowing the flavors to meld.
  5. Season and Serve: Season the soup with salt and black pepper to taste. Discard the rosemary sprigs and bay leaves.
  6. Garnish with Pecorino Romano: Ladle the Rustic Tuscan White Bean Soup into bowls and garnish with a generous sprinkle of grated Pecorino Romano cheese.

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