Creamy Tuscan White Bean and Kale Soup with Bacon
This creamy Tuscan white bean soup is loaded with tender cannellini beans, kale, smoky bacon, vegetables, Parmesan, and a rich garlic cream broth. It is an easy, hearty one-pot dinner for chilly nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: ITALIAN INSPIRED
Ingredients
Scale
- 8 slices bacon, chopped
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes, optional
- 4 cups chicken broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 4 cups chopped kale, tough stems removed
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
Instructions
- Cook the chopped bacon in a large Dutch oven over medium heat until crisp. Transfer it to a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the pot.
- Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened.
- Stir in the garlic, Italian seasoning, and crushed red pepper flakes. Cook for 1 minute, until fragrant.
- Add the chicken broth and cannellini beans. Lightly mash some of the beans against the side of the pot using a potato masher or the back of a spoon. Bring to a gentle simmer and cook for 10 minutes.
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the broth is smooth and creamy.
- Add the kale and cook for 3 to 5 minutes, until wilted and tender.
- Stir in the lemon juice. Taste and season with salt and black pepper as needed.
- Ladle into bowls and top with the crispy bacon, extra Parmesan, and black pepper. Serve warm with crusty bread.
Notes
- Cannellini beans give the soup its classic creamy texture, but Great Northern or navy beans work too.
- Mash only some of the beans so the broth thickens while the soup still has plenty of hearty whole beans.
- Keep the soup at low heat after adding the cream so it does not separate.
- Baby spinach can replace the kale. Add it during the last minute of cooking.
- Store leftovers in the refrigerator for up to 4 days. Reheat gently with a splash of broth if needed.
Find it online: https://www.firsthomelovelife.com/creamy-tuscan-white-bean-soup/