Tuscan White Bean Soup
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Soup’s on! This creamy Tuscan White Bean Soup is a tasty and hearty soup that you can whip up in under an hour for a comforting meal or flavorful appetizer.
Tuscan White Bean Soup:
Soup isn’t high on my list of culinary faves. That’s shocking, I know! Even so, I can always get down with a creamy soup, which is why I’m loving this Tuscan White Bean Soup. Not only is it easy to make, but it’s filling and comforting. It’s great paired with a salad for a weeknight dinner, although it could easily be a meal on its own. It could also be served as an appetizer for a small get-together.
Among the special things about this Tuscan White Bean Soup special are its flavorful garnishes:
- Crispy prosciutto;
- Fried sage; and
- Sage-infused olive oil.
And while all of that sounds super fancy, and maybe it is, you won’t believe how quick and easy these garnishes are to make. They come together in under 5 minutes, and you’ll be feeling like a pro-chef after you make them.
As you can see, the garnishes give the top of the soup a bit of color and flair. They also add wonderful flavor and crunch. Yum!
Have I convinced you to make this soup? I hope so. Let me walk you through the recipe.
How to Make Tuscan White Bean Soup:
Begin by heating the olive oil in a pot over medium heat. I used one of my favorite cast iron cocottes from Staub.
Add the onion, celery, carrots, and garlic. Sprinkle with salt and pepper for added flavor. Cook for 10-12 minutes or until the vegetables are tender. Stir as needed. Add the large can of cannellini beans, chicken stock, bay leaves, rosemary, and thyme. Cook for 15 minutes or until slightly thickened.
Remove and discard the bay leaf. Then stir in the heavy cream and parmesan cheese. Using a hand blender, puree the soup.
As you can see, I’m using KitchenAid’s new cordless hand blender. Cordless? YES! And it’s a dream. KitchenAid also has a hand mixer and food chopper as part of their cordless collection, and I’m crazy about all three of them. They come in 8 beautiful colors, too. This one is blue velvet. I wrote all about them in another blog post. You can read more about them HERE if you’re looking for a kitchen appliance upgrade.
And if you don’t have a hand blender, do not fear. You can blend the soup in batches in a regular blender. Just use caution because the soup is hot.
Once blended, stir in the small can of drained and rinsed cannellini beans. Add salt and pepper to taste. Keep the soup warm until it’s time to serve.
Now we are ready to make those tasty garnishes. Start by cooking the prosciutto in a large skillet over medium heat until brown and crispy. Cool and then crumble into pieces.
Add the olive oil to a small saucepan. With the temperature set to medium-high, fry the sage leaves (about 6 at a time) for about 15 seconds per side. Transfer the leaves to a paper towel. Reserve the sage oil.
Ladle the Tuscan White Bean Soup into bowls. Drizzle the top of the soup with the sage oil and then garnish with crispy prosciutto and sage leaves.
That’s it! This Tuscan White Bean Soup is so delicious. Non-soup lovers like me will enjoy it, too!
Looking for more soup recipes? I recommend these:
If you happen to have any leftover, you can store it in an airtight container in the refrigerator.
This is the perfect recipe to make for colder weather. I hope you and yours this tasty Tuscan White Bean Soup as delightful as I do.
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Tuscan White Bean Soup Recipe:
Tuscan White Bean Soup
Ingredients
- 3 tablespoons olive oil
- 1 large white onion chopped
- 2 celery stalks chopped
- 1 carrot chopped
- 4 garlic cloves minced
- 4 cups chicken stock
- 2 bay leaves
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 large can 28 ounces plus 1 medium can (15 ounces) cannellini beans, drained and rinsed
- 1/2 cup heavy cream
- 3/4 shredded parmesan cheese
- Salt and pepper to taste
Garnish:
- 3-4 slices prosciutto
- 1/4 cup olive oil
- 18 large sage leaves
Instructions
- Begin by heating the olive oil in a pot over medium heat. Add the onion, celery, carrots, and garlic. Sprinkle with salt and pepper. Cook for 10-12 minutes or until the vegetables are tender. Stir as needed. Add the large can of cannellini beans, chicken stock, bay leaves, rosemary, and thyme. Cook for 15 minutes or until slightly thickened.
- Remove and discard the bay leaf. Then stir in the heavy cream and parmesan cheese. Using a hand blender, puree the soup. (Pureeing can also be done in batches in a blender.)
- Stir in the small can of drained and rinsed cannellini beans. Add salt and pepper to taste. Keep warm until ready to serve.
To make the garnish:
- In a large skillet over medium heat, cook the prosciutto until brown and crispy. Cool and then crumble into pieces.
- Add the olive oil to a small saucepan. With the temperature set to medium-high, fry the sage leaves (about 6 leaves at a time) for about 15 seconds on each side. Transfer the leaves to a paper towel. Reserve the sage oil.
- Serve the Tuscan White Bean Soup in bowls. Drizzle the top of the soup with the sage oil and then garnish with crispy prosciutto and sage leaves.
- Any leftovers can be stored in an airtight container in the refrigerator.
Delicious recipe even without using the prosciutto, love the flavour the sage and oil add at the end. Tried adding an extra small can of beans, deviled. Was better following the recipe exactly. Love it.
Elegant and delicious meal for a company lunch, Was well received by my guests. Used 3 19 oz tins of beans and added a tbsp of fresh lemon juice at the end. Made the flavours pop! This is a keeper.
I made this soup and loved it. So creamy and good. It is a keeper.
This sounds so good. Do you have any nutritional info so I can count the WW points?
Thanks Debbie! Yes, nutritional data is included in the printable recipe card above. Hope that helps!
xo Michael
We love soup in the fall! Now I’ve got to make this. Thanks, Michael!