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Woman's hands holding a bowl of bean soup

Tuscan Bean Soup

This restaurant-quality soup is hearty enough to stand on its own for dinner or lunch. Serve it with some garlic bread or a small salad.
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Course: Soup
Cuisine: Amercian, American and Itanlian, Tuscan
Keyword: bean soup, comfort food
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 4 large servings
Author: Laura Franco


  • 6 strips of bacon diced
  • 2 TBS of extra virgin olive oil
  • 3 carrots diced
  • 2 stocks of celery diced
  • 1/4 small onion diced
  • 1 can of cannellini beans - rinsed well under cool water
  • 1 can of great northern beans - rinsed well under cool water
  • 2 large sprigs of FRESH rosemary it must be fresh
  • 32 oz. chicken or vegetable broth
  • 1/2 cup half n half
  • salt and pepper to taste


  • Heat olive oil in a large stockpot.
  • Cut bacon into small pieces and cook them in the oil for 4-5 minutes until crispy.
  • Dice carrots, celery, and onions and add them to the stockpot.
  • Cook for another 5 minutes on medium heat.
  • Rinse beans under cool water and add them to the pot.
  • Add chicken broth and fresh rosemary sprigs.
  • Bring to a boil, reduce to a simmer for 40 minutes.
  • Remove the rosemary sprigs, and blend the soup with an emersion blender. If you do not have an emersion blender, add soup to a standard blender and mix until creamy.
  • Stir in half n half and serve.


  • I have a pair of kitchen shears that are perfect for cutting up ingredients like bacon and herbs. I used the shears to cut the raw bacon into equal-sized pieces.
  • Because the bacon cooks in a small amount of olive oil, it may splatter. Keep the burner on medium heat to help avoid the amount of bacon grease splatter.
  • Canned beans are packed in a liquid that is full of sodium. Be sure to rinse the beans thoroughly in cool water.