Italian White Bean Soup

A bowl of White Bean Soup with freshly grated Parmesan on top.

Italian White Bean Soup is a weeknight favorite that's full of Mediterranean flavors and so easy to make. Creamy cannellini beans, savory pancetta, fragrant rosemary, and rich chicken broth come together to create a hearty and comforting dish. It’s quick, simple, and perfect for busy nights.

Course Dinner

Cuisine Italian

Keyword Cannellini Bean Soup, Italian White Bean Soup, White Bean Soup

Prep Time 10

Cook Time 25

Servings servings

Calories 131kcal

Author Heather

Ingredients

4 oz diced pancetta *or diced bacon
2 tbsp olive oil
1/2 lg brown onion *diced, about 1 cup
4 lg garlic cloves *crushed, about 1 heaping tbsp
3 lg sprigs rosemary *diced, about 2 tbsp
32 oz chicken broth
3 15.5 oz cans cannellini beans *rinsed, see post for using dried beans
parmesan cheese *freshly grated as a garnish

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Instructions

If using canned beans open cans and rinse beans well. Set aside.
Place pancetta in the bottom of a small stockpot over med/high heat. Cook until browned and crisp stirring often, about 6-8 mins. Remove pancetta from pan and set aside.
Over same heat add olive oil and onions to pancetta pan. Sauté until softened about 4-5 mins.
Add garlic and rosemary. Sauté for 1 additional min.
Add chicken broth and bring to a boil. Once boiling add approximately half of the beans and mash using a potato masher or immersion blender. (This step is optional, however it creates a thicker textured soup.)
Add remaining beans and browned pancetta. Bring to a boil and then lower to a simmer. Simmer covered for 5 mins.
Garnish with freshly grated parmesan.

Notes

*Please use as many organic ingredients as possible.

Recipe Notes

If not using fresh rosemary, replace fresh with 1/2 tbsp dried.

Nutrition