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Creamy White Bean Soup with Garlic and Herbs

This white bean soup is flavorful and comforting. With pancetta and artichokes, this Tuscan-style soup tastes like a warm bistro bowl straight from Italy.

2 white bowls of homemade white bean soup

Homemade soup is one of the most satisfying comfort foods. A bowl of soup can soothe a cold, warm you on a chilly evening, or provide a simple, cozy lunch. This Tuscan white bean soup combines creamy cannellini beans, briny artichoke hearts, and crispy pancetta for layered flavor and texture.

How to create flavorful soup

The secret to any great soup is starting with the freshest ingredients you can find and building flavor slowly. A classic base of celery, onion, and carrots — known in French cooking as mirepoix — creates a savory foundation. Sautéed in olive oil or butter, these vegetables release sweetness and aroma that carry through the entire pot.

Adding a bit of tomato paste, garlic, herbs, and a good quality chicken or vegetable stock deepens the taste. Pancetta or bacon delivers savory fat and crisp texture when reserved and added at the end. Finally, cannellini beans and artichoke hearts give this Tuscan white bean soup its signature heartiness and Italian character.

Tuscan white bean soup ingredients

Shopping list for this Tuscan white bean soup:

  • Olive oil – Use extra virgin for flavor, or any neutral oil or butter.
  • Pancetta – Adds savory richness; substitute bacon if needed.
  • Mirepoix – Carrots, celery, and white or yellow onion.
  • Tomato paste – Concentrated tomato flavor to deepen the broth.
  • Chicken stock – Or chicken broth, bone broth, or vegetable stock for a vegetarian version.
  • Seasonings – Thyme, garlic, salt, pepper, and a bay leaf (dried or fresh herbs both work).
  • Cannellini beans – The star of the soup; navy or Great Northern beans are acceptable substitutes.
  • Artichoke hearts – Frozen or canned artichoke hearts both work; chop if large.
  • Fresh basil – Adds brightness when stirred in before serving.

How to make white bean soup

photo collage with step-by-step photos showing how to make a Tuscan white bean soup recipe

  1. Cook the pancetta. In a large Dutch oven or heavy pot, heat the olive oil over medium-high. Add the diced pancetta and cook until browned and crisp, about 6–8 minutes. Remove with a slotted spoon and drain briefly on paper towels, reserving the rendered fat in the pan.
  2. Sauté the vegetables. Add the chopped carrots, celery, and diced onion to the pan with a pinch of salt and pepper. Cook over medium heat until the vegetables are softened, about 8–10 minutes.
  3. Add aromatics. Stir in minced garlic and tomato paste and cook for about 30 seconds until fragrant.
  4. Add herbs and stock. Add dried thyme, a bay leaf, and 5–6 cups of chicken stock (or substitute). Bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
  5. Add beans and artichokes. Add drained cannellini beans and chopped artichoke hearts. Simmer another 10–15 minutes until heated through and flavors are blended.
  6. Finish and serve. Stir in chopped fresh basil before serving. Ladle the soup into bowls and top each serving with the crispy pancetta for contrast.

overhead image of cannellini bean soup in white bowls

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 5 days. You can also freeze portions for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop. Reheat slowly and add a splash of stock or water if the soup thickens during storage.

White Bean Soup (Tuscan-style)

Tender cannellini beans, artichoke hearts, and crispy pancetta create a comforting Tuscan white bean soup perfect for dinner on a cool night. Serve with crusty bread or dinner rolls for a filling meal.

Ingredients

  • 1 tablespoon olive oil
  • 4 ounces diced pancetta
  • 4 carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 onion, diced
  • 1/4 tsp salt and pepper (to taste)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • 5–6 cups chicken stock (or vegetable stock)
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 12 ounces frozen artichoke hearts, defrosted and chopped
  • 1/2 cup fresh basil, chopped

Instructions

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Cook pancetta until browned and crisp, 6–8 minutes.
  2. Remove pancetta to drain. Add carrots, celery, onion, and a pinch of salt and pepper to the pot. Cook until softened, 8–10 minutes.
  3. Add garlic and tomato paste and cook until fragrant, about 30 seconds. Add thyme, bay leaf, and chicken stock. Bring to a boil, then reduce to a simmer and cook 10 minutes.
  4. Add drained cannellini beans and artichoke hearts. Simmer another 10–15 minutes to warm beans and meld flavors.
  5. Stir in fresh basil before serving and top bowls with reserved pancetta. Enjoy warm.

Notes

  • Pancetta: Similar to bacon but leaner. Use bacon trimmed of large fat pieces if pancetta is unavailable.
  • Stock: Chicken stock can be substituted with chicken broth, bone broth, or vegetable stock for a vegetarian option.
  • Herbs: Dried thyme works well, but fresh thyme can be used if available. Always taste and adjust seasoning with salt and pepper.
  • Beans: Cannellini beans are recommended for creaminess; navy or Great Northern beans make good substitutes.
  • Artichokes: Frozen artichoke hearts are convenient and flavorful; canned also works.

Nutrition (per serving)

Calories: 212 kcal | Carbohydrates: 23 g | Protein: 10 g | Fat: 9 g | Saturated Fat: 2 g | Cholesterol: 13 mg | Sodium: 549 mg | Potassium: 458 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 5315 IU | Vitamin C: 7 mg | Calcium: 73 mg | Iron: 2.5 mg

If you make this Tuscan white bean soup, enjoy it and feel free to share your experience in the comments where the recipe originated.