Tuscan White Bean Soup

Hearty helpings of garlic, herbs, and kale give this classic creamy soup plenty of flavor and a toothsome bite.

Active Time: Total Time: Servings:

35 mins 35 mins 6

An easy-to-put-together take on the Tuscan classic is kicked up a notch with rich cream, garlic confit, and crispy pancetta used two ways. Cooking the garlic low and slow turns up the sweetness, rendering a garlic flavor that’s more mellow than sharp. Pancetta is used first to infuse this hearty soup’s vegetables with salty flavor, then to provide a crispy bite at the end. Soft and tender cannellini beans thicken the soup and give it its central nutty sweetness, while the Tuscan kale’s slight bitterness plays well with the richness of the cream. The garlic confit can be added to the soup as a garnish or smashed onto the crusty bread for dipping.

Frequently Asked Questions

What is Tuscan bean soup made of?
Tuscany is known for its hearty soups and this bean soup is full of hearty cannellini beans, leeks, bay leaves, broth and Tuscan kale. Most Tuscan bean soups are made from shallots or onions, garlic, carrots, spinach and or kale, celery and herbs, all of which are included in this soup.
What makes bean soup thick?
The starch and protein in beans helps thicken the soups. If using canned beans, don’t be afraid to use the can of beans along with the liquid. The liquid contains all the residual scratch that will help thicken the soup. You can also mash some of the beans to thicken the soup, too.
Can I make this soup with dry beans?
To make this soup with dry beans, prepare 3/4 pound (2 ½ cups) of dry cannellini beans on the stovetop or in a pressure cooker. Reserve b oth the beans and the broth (or pot liquor). Substitute where the recipe calls for canned beans.

Notes from the Food & Wine Test Kitchen

Opt for homemade chicken broth as it provides the best flavor in this soup.

Make ahead

Refrigerate the soup for up to three days. If planning to freeze, omit the cream and only add it when reheating the soup. The frozen soup will hold for up to three months

Ingredients

12 medium garlic cloves, peeled
1/4 cup extra-virgin olive oil
4 ounces diced pancetta (about 3/4 cup)
2 fresh bay leaves
2 medium leeks, thinly sliced into half-moons (about 2 cups)
3 large celery stalks, finely chopped (1 1/2 cups)
3 medium carrots, peeled and chopped (about 1 1/4 cups)
1/2 teaspoon kosher salt
3 (15 1/2-ounce) cans cannellini beans, undrained
2 1/2 cups chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 medium bunch Lacinato kale, stemmed and chopped (about 4 packed cups)
1 cup heavy whipping cream (can use coconut cream)
Grated Pecorino Romano cheese
Crusty bread

Directions

Place garlic cloves and oil in a small heavy-bottom saucepan. Cook over medium-high until oil around garlic begins to bubble, 1 to 2 minutes. Reduce heat to low; cook, stirring often and flipping cloves occasionally, until golden brown and soft, about 20 minutes. Remove from heat. Transfer 6 of the garlic cloves to a small bowl, and mash with a fork; reserve oil and remaining 6 whole garlic cloves in saucepan.
Heat a large Dutch oven over medium. Add pancetta, and cook, stirring occasionally, until browned and crispy, about 6 minutes. Using a slotted spoon, transfer cooked pancetta to a small bowl, reserving 1 tablespoon drippings in Dutch oven; discard remaining fat.
Add bay leaves to Dutch oven; cook over medium until fragrant, about 30 seconds. Stir in leeks, celery, carrots, and salt; cook, stirring occasionally, until leeks are lightly browned and tender, about 4 minutes.
Drain 1 can of the beans; transfer beans to a medium bowl. Mash beans using a fork. Add to Dutch oven along with remaining 2 cans undrained beans, chicken broth, Italian seasoning, black pepper, and crushed red pepper. Bring to a boil over high, stirring occasionally. Reduce heat to medium; cook until carrots are tender and soup thickens, about 10 minutes.
Stir in kale, mashed garlic, and 1/4 cup cooked pancetta; cover and cook until kale is wilted, about 2 minutes. Add cream, stirring to combine; cook until cream is heated through, about 1 minute. Remove from heat, and divide soup among 6 bowls; top each with about 2 teaspoons pancetta and 1 cooked garlic clove. Drizzle evenly with reserved garlic oil. Serve with grated Pecorino Romano cheese and toasted bread.