White Bean Soup

Ingredients

• 15 ml (1 tablespoon)olive oil
• 113 g (4 ounces)diced pancetta
• 4carrots, peeled and chopped
• 3celery stalks, chopped
• 1onion, diced
• 1.25 ml (1/4 teaspoon)salt and pepper
• 3 clovesgarlic, minced
• 30 ml (2 tablespoons)tomato paste
• 10 ml (2 teaspoons)dried thyme
• 1bay leaf
• 1.2–1.4 litres (5–6 cups)chicken stock
• 2 x 425 g cans (2 x 15 ounces), drained and well rinsedcannellini beans
• 340 g (12 ounces), defrosted and chopped into small piecesfrozen artichoke hearts
• 120 ml (1/2 cup), choppedfresh basil

Instructions

1. 1

   Brown the pancetta

   Heat the olive oil in a large Dutch oven over medium-high heat. Add the pancetta and cook for about 6–8 minutes, until browned and crisp.

2. 2

   Soften the vegetables

   Lift the pancetta out with a slotted spoon and leave it to drain on a paper-towel-lined plate. Add the carrots, celery, onion and a pinch of salt and pepper to the pan. Cook over medium heat for 8–10 minutes, until softened.

3. 3

   Build the broth

   Stir the garlic and tomato paste into the pan and cook for about 30 seconds, until fragrant. Add the thyme, bay leaf and chicken stock. Bring to a boil, then lower the heat and simmer for 10 minutes.

4. 4

   Add beans and artichokes

   Stir in the drained beans and artichoke hearts and cook for another 10–15 minutes. Mix in the fresh basil just before serving, then top each serving with the reserved pancetta.

What is white bean soup?

White bean soup is a broad family of comforting bean-and-vegetable soups, with versions found across Italy and beyond. This recipe takes inspiration from Tuscan-style soups, pairing creamy cannellini beans with vegetables and herbs.

Pancetta brings a savoury, crisp finish, while artichoke hearts add a distinct tender bite. The tomato paste gives the chicken-stock broth extra depth without making it a tomato-heavy soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 212 calories, 10g protein, 23g carbs, 9g fat.

The cannellini beans and vegetables provide most of the carbohydrates, while pancetta and olive oil contribute much of the fat. Beans and pancetta also supply protein. To balance the plate, serve a bowl with a generous side salad or extra green vegetables.

Build flavour in the pot

Pancetta: Browning it first renders some fat into the pot and gives the topping a crisp texture. Set it aside before cooking the vegetables so it stays crisp for serving.

Vegetables: Carrots, celery and onion form the soup’s flavour base. Let them soften in the pancetta-seasoned pot before adding the garlic and tomato paste.

Choose the right stock amount

Less stock: Start with 1.2 litres for a thicker, more spoonable soup. You can use the full 1.4 litres for a brothier result.

Seasoning: Pancetta and stock can both be salty, so the recipe’s small amount of salt and pepper is best added with care. Taste the broth before serving and adjust if needed.

Watch the simmer

After the stock comes to a boil, reduce the heat so it simmers gently for 10 minutes. A steady simmer lets the vegetables and thyme flavour the broth without boiling it hard.

Once the beans and artichokes go in, cook them for 10–15 minutes. They should be heated through and tender while still holding their shape.

Keep the finishing touches fresh

Basil: Stir it in just before serving to retain its fresh, fragrant character. Chopping it shortly before use helps it stay bright.

Pancetta: Add the reserved pieces on top at the table rather than simmering them in the soup. This keeps their crispness distinct from the soft beans and vegetables.

What to serve alongside

A slice of crusty bread is useful for dipping into the broth, while a simple green salad makes a fresh contrast to the rich pancetta. The soup also works well as a filling first course before a lighter main.

Recipe notes & tips

• Drain and rinse the cannellini beans well to remove excess canning liquid.
• Defrost the artichoke hearts before chopping them into small pieces.
• Use a large Dutch oven so the vegetables can soften evenly.
• Keep the pancetta aside until serving for a crisp topping.
• Taste the soup before adding extra salt, especially if your stock is seasoned.

Variations

• Use vegetable stock: Swap in vegetable stock for a meat-free soup, while leaving out the pancetta.
• Add leafy greens: Stir in chopped kale or spinach near the end and cook until wilted.
• Use fresh thyme: Replace the dried thyme with fresh thyme leaves to suit what you have.
• Make it smoother: Mash some of the beans against the side of the pot for a thicker texture.
• Finish with lemon: Add a little lemon juice at the table for a sharper, brighter flavour.

Common mistakes to avoid

• Crowding the pancetta: Cook it in a roomy pot so it browns and crisps instead of steaming.
• Browning the garlic too long: Add it with the tomato paste and stop after about 30 seconds, once fragrant.
• Boiling the soup hard: Lower the heat after it comes to a boil to keep it at a gentle simmer.
• Adding basil too early: Stir it in just before serving so it keeps its fresh flavour.
• Forgetting to reserve the pancetta: Remove it before cooking the vegetables so you can use it as a crisp topping.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3–4 days. Reheat gently in a saucepan until hot, adding a splash of stock or water if the soup has thickened; add any reserved pancetta topping just before serving.

Frequently asked questions