Go Back

Creamy Tuscan White Bean Soup

A comforting soup with creamy white beans, savory bacon, and a hint of thyme, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 6 slices bacon Thick-cut preferred for best crispiness.
  • 1 tablespoon olive oil Extra virgin for better flavor.
  • 1 number onion, chopped Sweet onions work wonderfully.
  • 3 cloves garlic, minced Fresh garlic, not powdered.
  • 1 teaspoon dried thyme Classic herb that elevates the dish.
  • 1/2 teaspoon red pepper flakes Adjust according to your spice preference.
  • 4 cups chicken broth Homemade or good-quality store-bought.
  • 2 cans (15 oz each) white beans, drained and rinsed Cannellini or Great Northern beans preferred.
  • 1 cup heavy cream For a luscious mouthfeel.
  • to taste salt and pepper Enhances the flavors.
  • 1/4 cup grated Parmesan cheese Freshly grated is best.
  • to garnish fresh parsley, chopped Adds freshness.

Method
 

Preparation
  1. Preheat a large pot over medium heat.
  2. Dice the bacon slices and add them to the pot; cook until crispy, about 5-7 minutes.
  3. Remove the bacon from the pot and set it aside on a paper towel-lined plate.
  4. Add olive oil to the pot and sauté the chopped onion until softened, about 3 minutes.
  5. Stir in the minced garlic, dried thyme, and red pepper flakes; cook for about 1 minute.
  6. Pour in the chicken broth and bring to a simmer.
  7. Add the drained and rinsed white beans to the pot, and stir well to combine.
  8. Simmer the soup for about 15 minutes to allow the flavors to meld.
  9. Use an immersion blender to partially blend the soup for a creamy but still chunky texture.
  10. Stir in the heavy cream and let the soup simmer for an additional 5 minutes.
  11. Season with salt and pepper to taste.
  12. Mix in the grated Parmesan cheese until melted and well combined.
  13. Serve the soup hot, garnished with the crispy bacon, chopped parsley, and additional Parmesan cheese if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. This soup can also be made a day ahead.