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Creamy Tuscan White Bean Soup

A heartwarming, creamy soup filled with white beans, crispy bacon, and rich Parmesan cheese, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 slices bacon Use thick-cut bacon for the best crisp.
  • 1 tablespoon olive oil Extra virgin for rich flavor.
  • 1 medium onion, chopped Sweet onions work wonders.
  • 3 cloves garlic, minced Fresh garlic provides vibrant flavor.
  • 1 teaspoon dried thyme Essential for earthy flavor.
  • 1/2 teaspoon red pepper flakes Adjust according to spice preference.
  • 4 cups chicken broth Homemade is best but low-sodium store-bought works.
  • 2 cans (15 oz each) white beans, drained and rinsed Cannellini beans for the best creamy texture.
  • 1 cup heavy cream For a creamy texture; half-and-half can be a lighter alternative.
  • to taste salt and pepper Adjust to enhance flavor.
  • 1/4 cup grated Parmesan cheese Freshly grated for the best melt and flavor.
  • to taste fresh parsley, chopped A sprinkle on top for freshness.

Method
 

Preparation
  1. Preheat a large pot over medium heat.
  2. Dice the bacon slices and add them to the pot. Fry until crispy, about 6-8 minutes.
  3. Remove the bacon and set aside on a paper towel-lined plate, leaving some fat in the pot.
  4. Add olive oil if necessary and sauté the chopped onion until softened, about 5 minutes.
  5. Stir in minced garlic, dried thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  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.
Cooking
  1. Simmer the soup for about 15 minutes to let the flavors meld.
  2. Use an immersion blender to partially blend the soup for a creamy yet chunky texture, about 30 seconds.
  3. Stir in the heavy cream and let the soup simmer for an additional 5 minutes.
  4. Season with salt and pepper to taste, adjusting as necessary.
  5. Mix in the grated Parmesan cheese until melted.
  6. Serve the soup hot, garnished with crispy bacon, chopped parsley, and extra Parmesan if desired.

Notes

Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months. You can enhance flavor with a splash of white wine when adding the broth. This soup tastes even better the next day!