This hearty Tuscan White Bean Soup recipe is bursting with flavor and loaded with fresh vegetables, beans and bacon! It’s all made entirely in just one pot and ready in 30 minutes or less! Plus, it’s freezer friendly too, making it perfect for meal prep!! It’s a creamy, hearty and comforting soup that you and your family will love!
Serve this bean and bacon soup in a bread bowl for a fast, hearty dinner! Or, serve it with roasted seasonal vegetables and plenty of crusty bread for a more well-rounded meal! Continue to read on for helpful tips and easy tricks for preparing the perfect Ribollita soup! And, don’t miss the in-depth step by step photos and recipe video at the bottom of the post!
Update: This post was originally published in January 2015. I took new photos and made updates to the post below to include more information about this One Pot Tuscan Bean Soup. Plus, I added a recipe video and step by step photos to show you how easy this bean and bacon soup is to make!
Hi, friends! What’s shaking?
I don’t know what’s going on with me recently, but I’m constantly exhausted. Maybe there is something in the air, or possibly it’s just all the cold weather, because it is not just me experiencing this fatigue. My other half keeps complaining he is totally beat as well. Maybe we are just getting old? Actually, I’m fairly certain that is what’s happening since I just found my first two gray hairs. (Ugh. Brutal truth)
Regardless, whenever I’m feeling tired and rundown (and just plain old), I always crave a big ‘ole bowl of hearty, warming soup. And, this soup I’m sharing today most definitely fits that bill! While this bean soup didn’t give me everlasting energy (maybe I need a gobstopper for that), it definitely warmed my soul and happily filled my belly!!
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Tuscan Bean Soup Recipe
Also known as, my go-to soup for the colder seasons! Fact – I make a lot of soups. However, this Tuscan bean and bacon soup is so comforting and delicious, my other half requests it (multiple times) every single fall and winter season without fail.
This white bean soup is light, yet hearty and loaded with tender white beans, smoky bacon, fresh vegetables and aromatic herbs! It’s silky, velvety and luscious with a rustic, chunky texture, and a salty, savory, and subtly earthy taste.
Aside from the cozy, delicious taste, this soup is insanely easy and foolproof to prepare, plus it’s made entirely in just one pot! This recipe is made with humble, inexpensive ingredients and comes together in 30 minutes or less! But, don’t let the fuss-free preparation and easy to find ingredient list fool you! This soup will quickly become a permanent addition to your dinner rotation!
Oh, and did I mention this soup is packed with healthy veggies and protein-rich beans!? That means it’s not just good for your soul, it’s good for your waistline too! Basically, it’s comfort food done right!
What is Tuscan bean soup?
Tuscan bean soup, also known as Ribollita, is a rustic, hearty stew from Tuscany. Ribollita, which translated to “re-boiled”, originated in the hilltop villages throughout Tuscany during the Middle Ages. Hard-working peasants would pocket leftover crusts of bread and bits of meat after serving wealthy landowners. The peasants would add the leftovers to their soups and stews; thus Ribollita was born.
There are many variations of Tuscan soup; however, traditionally it’s made with cannellini beans and simple garden-fresh vegetables, such as celery, carrots, onions along with flavorful seasonings, such as garlic in a flavorful broth.
There are numerous renditions and a plethora of optional additions, such as kale, cabbage, potatoes, Italian sausage or ham. Along with the common main ingredients traditionally found in Tuscan bean soup, this recipe also features crispy bacon for a touch of smoky, meaty richness.
What ingredients do I need to make Tuscan soup?
This easy soup is hearty and bursting with flavor! This fool-proof recipe relies on simple, readily-available ingredients for the best hearty, comforting taste! (Scroll down for the detailed measurements in the printable recipe at the bottom of the page.)
- Bacon: I prefer to use thick, center-cut bacon; however, you can use any cut of bacon, or try substituting pancetta instead!
- Shallots: Two large shallots add a delicate and slightly sweet flavor onion flavor. Or, you can substitute any onion – yellow, white or red, if you prefer.
- Carrots: Three medium carrots provide a touch of sweet flavor to the base of the soup.
- Celery: Three ribs of celery add a slight umami flavor.
- Garlic: Use freshly minced garlic for the best punchy taste!
- Seasonings: Crushed red pepper flakes, kosher salt and ground black pepper all provide a depth of flavor.
- White Wine: Any dry white wine you like will work! Chardonnay, Pinot Blanc, Pinot Gris or Sauvignon Blanc are all great options! Or, you can substitute more stock instead.
- Beans: You can use a variety of white beans in this recipe; however, I recommend you select a low- or reduced-sodium brand. (See below to read about types of beans you can use!)
- Herbs: Fresh rosemary, a dried bay leaf and parsley all add a depth of earthy, herbaceous flavor.
- Parmesan: One parmesan rind adds a delicious salty complexity, while a half cup of grated parmesan adds sharp, savory flavor. Make sure you freshly grate your cheese for the best taste!
- Cream: Heavy cream provides a creamy, luxurious mouthfeel. The precise amount of heavy cream will depend upon your preference and taste. You can substitute half-and-half, whole milk or omit it entirely, instead.
What type of white beans can I use?
While there are four different varieties of white beans, cannellini beans are customarily used in white bean soup. Although there are slight differences – such as flavor and size -between each variety of white beans, you can use them interchangeably. If you don’t have cannellini beans on hand, try a different variety! You never know which type of white beans you and your family will love best!
Varieties of white beans:
- Cannellini: Cannellini beans, also known as White Kidney Beans, are the largest white bean. They are meaty with a nutty, earthy flavor and tender flesh. They retain their shape and texture well during cooking, which makes them perfect for soups and stews!
- Navy: Navy beans, also called pea beans, are smaller than both Cannellini and Great Northern beans. They have a mild flavor and become deliciously creamy when cooked, which makes them perfect for mashing and thickening soups!
- Great Northern: Medium-sized Great Northern Beans are smaller than Cannellini beans.They are mild and nutty in flavor with a firm flesh. While they are commonly used in French cassoulets, you can also use them in soup.
- Baby Lima: Baby Lima beans, also known as butter beans, are small with a creamy, buttery texture. They are starchier than the other varieties of white beans, which also makes them a delicious option for thickening soups!
How to customize white bean soup?
Want to make some alterations or additions to this Tuscan bean soup?! No problem! I encourage you to make this recipe your own! Get creative and add your family’s favorite ingredients! Below are a few ideas to get you started.
- Sausage: Make this soup a meat lover’s dream! Toss in some sliced smoked sausage or ground Italian sausage after you sauté the vegetables, but before you add the garlic.
- Fennel: Substitute the celery for an equal amount of chopped fennel.
- Zucchini: Toss in diced zucchini when you add the shallots.
- Potato: Add in peeled and diced russet potatoes along with the shallots, carrots and celery.
- Hearty Greens: Stir in chopped Tuscan Lacinato kale, Swiss chard or savoy cabbage after you sauté the vegetables. Sauté the kale for 7-8 minutes (or until soft), then deglaze with wine.
- Tomatoes: Love tomatoes? Add 1 1/2 – 2 cups of freshly diced tomatoes, or 1 can of diced tomatoes when you add the stock and beans.
- Leafy Greens: Need an extra dose of leafy greens? Stir in some fresh baby spinach or arugula during the last 2 minutes of cooking.
- Seasonings and Herbs: Want a boost of flavor? Add in a bit of Italian seasoning blend, smoked paprika or fresh thyme!
- Bread: Do you prefer an ultra thick and hearty soup? Add 1 to 2 cups of torn day-old bread during the last 10-12 minutes of cooking.
Pro-tip: Keep in mind, if you are adding hearty ingredients to this soup, you will also need to add more stock or cream!
How to thicken bean soup?
This Tuscan white bean soup is rustic, chunky and slightly broth-y. However, if your soup seems a little on the thin side, or you simply prefer a thick and creamy texture, there are a few ways to thicken your soup!
Easy ways to thicken bean soup to your preferred consistency:
- Puree some of the beans: You can mash or puree some of the beans (about 1-2 cups) near the end of cooking and stir the mixture back into the soup. This method will produce a soup that’s a good mix of silky and chunky texture. There are three ways you can puree some of the beans in soup:
- Potato masher: Use a potato masher to mash a portion of the beans in the pot.
- Use an immersion blender: Turn the heat under the pot off. Place the immersion blender right into the pot. Turn the blender on and carefully puree until you achieve desired consistency.
- Stand blender: Transfer part of the soup with a ladle or measuring cup to a standing blender. Carefully puree. Add the puree back to the pot. Stir to combine.
- Add bread: This method is the most traditional way to thicken Ribollita. Tear day-old bread into small pieces. Stir the bread into the soup and cook the bread down until the soup is thickened.
- Use a slurry: A slurry in a mixture of starch and liquid. You can add a slurry to the soup towards the end of the cooking process. For the starch thickening agent, you can use flour, cornstarch, arrowroot or potato starch. Start with 1 tablespoon of starch and add an equal amount of water. Stir until a smooth paste forms. Whisk the slurry into the soup – just make sure the soup is simmering to activate the slurry.
How to make Tuscan bean soup?
This hearty, rustic soup is extremely easy to prepare and can be ready in 30 minutes or less! This recipe is made entirely in one pot and only requires 10 ingredients plus a few pantry seasonings and fresh herbs!
(Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)
- Cook the bacon: Place a large pot over medium heat and add the bacon. Cook until the bacon is crispy. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving 1 tablespoon of bacon drippings in pan. Set aside.
-
Saute the vegetables: Increase the heat to medium high. Add shallots, carrot, and celery to the pot. Cook, stirring frequently, until soft. Add the garlic and crushed red pepper flakes, salt and pepper; cook until aromatic.
- Deglaze the pan: Add the white wine to deglaze pan, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to 2 tablespoons.
- Add liquid, beans + herbs: Add the chicken stock, beans with their liquid, rosemary sprigs, bay leaf and parmesan rind (if using).
- Boil, then simmer: Increase the heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and simmer for 15 minutes.
- Add bacon, cream, parsley + parmesan: Use tongs to remove the rosemary sprigs and bay leaf. Add in the bacon, half-and-half, parsley and parmesan. Taste and adjust for seasoning.
- To serve: Ladle soup into bowls and garnish with more parmesan cheese. Drizzle with olive oil if using. Enjoy!
How to make white bean soup step by step photos:
How to serve bean soup?
This easy Ribollita soup is hearty enough to be served as a stand-alone main meal; however, you can also serve it as an appetizer or as an accompaniment to a lighter entree. Try serving this soup in a bread bowl for a delicious, filling treat!
What to serve with Tuscan white bean soup?
Tuscan soup is traditionally served with toasted, crusty Tuscan bread; nonetheless, you can serve this soup with any type of artisan bread or dinner roll you love!
Are you looking to turn this soup into a more well-rounded meal? Below are a few delicious serving options for bean soup!
Sides to serve with Tuscan soup:
- Bread: This soup tastes absolutely amazing served in a bread bowl! Or, you can just serve it with plenty of bread for sopping up the flavorful broth!
- Salad: A hearty kale or spinach salad are delicious pairing options!
- Peppers: Any type of stuffed pepper will pair fantastically with this soup!
- Tomatoes: Burst, roasted tomatoes are a delicious and simple side option!
- Roasted Vegetables: Your favorite seasonal vegetable is a great way to balance out the meal!
- Sandwiches: A crispy, warm panini is an obvious choice for serving with soup!
- Sausages: Grilled or sautéed Italian sausages are a wonderful way to add more protein!
How to store white bean soup?
Allow the leftover bean soup to cool completely. Transfer the soup to an airtight storage container. Store in the refrigerator for 4-5 days.
How to reheat leftovers?
You can reheat your leftover soup a couple different ways!
- Stovetop: Transfer the leftover portion of soup to a medium saucepan or large pot. If necessary add a bit of stock or water to thin out the soup. Reheat over low heat, stirring occasionally, until warm throughout.
- Microwave: Add the leftover soup to a microwave-safe container and stir in a bit of stock if needed to thin. Place a microwave-safe lid on top of the container, leaving the lid slightly cracked at the side (forming a vent). Reheat, stirring every 60 seconds, until the soup is warm throughout.
Can I freeze this soup?
Absolutely! This recipe freezes beautifully, making it perfect for meal prep or easy heat-and-eat weeknight dinners!
To Freeze: Prepare the soup according to recipe instructions. Remove the soup from stovetop and allow it to cool completely. Transfer the soup to a freezer-safe resealable bag or airtight container. Squeeze out all air, seal tightly, and freeze. The soup will keep well in the freezer for up to 3 months.
To Prepare: When ready to use, thaw the soup in the refrigerator overnight. Add the soup to a large pot and reheat over low heat, stirring occasionally, until warmed throughout. Serve as directed and enjoy!
Recipe testimonials – What people are saying about this recipe:
Here’s what readers are saying about this delicious soup!
“Every time I make this it turns out so well! Tomorrow it goes to to my husband’s work for a soup competition!!” – Tara
“AMAZING soup! [I] didn’t add the half and half and it was still delicious. One of our new fave soups!” – Briana
“Layer upon layer of flavor and texture, I love this soup! Great recipe!” – Susanne
“Super tasty, huge portions! Made a double batch for 7 servings and we put more than half of it in the freezer for later! [I’m] excited to have it as a meal later this month again!” – Alder
“Absolutely delicious; [it’s] now a regular in my recipe planning.” – Lindsay
No matter how you choose to serve this, or how old you feel, I can guarantee you will enjoy this soup and momentarily forget about whatever is ailing you.
Until next time, friends, cheers!
-xoxo-
Cheyanne
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Looking for more easy soup recipes?
If you love this bean and bacon soup, try one of these delicious recipes next:
Creamy Chicken Gnocchi Soup Recipe
Creamy Chicken and Wild Rice Soup
How to make the best Tuscan White Bean Soup with bacon recipe plus step-by-step video👇
Tuscan White Bean Soup with Bacon
Ingredients
- 10 strips Bacon – diced
- 2 large Shallots – peeled & small dice (about 1 1/2 cup)
- 3 medium Carrot – peeled & small dice (about 3/4 cup)
- 3 medium Celery – small dice (about 3/4 cup)
- 4 small cloves Garlic – peeled & minced (SEE NOTES)
- ¼ tsp crushed Red Pepper Flakes - more or less, to taste
- ¾ tsp Kosher Salt , plus more to taste
- heaping 1/4 tsp Ground Black Pepper , plus more to taste
- ½ cup White Wine
- 4 Cups Reduced sodium Chicken Stock - (can substitute vegetable stock)
- 2 (14.5 oz) cans Cannellini Beans or Great Northern Beans - UNDRAINED (SEE NOTES)
- 2 sprigs fresh Rosemary
- 1 Bay leaf
- 1 Parmesan Cheese Rind
- ¼ - ½ Cup Heavy Cream - (you can substitute Half and Half)
- 1 TBS fresh Parsley leaves – chopped, or more for serving
- ½ Cup Parmigiano Reggiano , plus more for serving
Instructions
- Cook bacon: Place a large stock pot over medium heat and add bacon. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving bacon drippings in pan. Set aside.
- Remove bacon - leave fat: You want about 1 tablespoon of bacon drippings in the pot, if you do not have enough fat, add extra virgin olive oil to pan until you have about 1 tablespoon of liquid (just eyeball this).
- Saute vegetables: Increase heat to medium high. Add shallots, carrot, and celery to pot. Cook, stirring frequently until softened, about 3 minutes. Add garlic and crushed red pepper flakes, salt and pepper; cook until aromatic, 30 seconds - 1 minute.
- Deglaze the pan: Add white wine to deglaze pan, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to 2 tablespoon, about 3-4 minutes.
- Add liquid, beans + herbs: Add the chicken stock, beans with their liquid, rosemary sprigs, bay leaf and parmesan rind (if using).
- Boil, then simmer: Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and simmer for 15-18 minutes.
- Add bacon, cream, parsley + parmesan: Use tongs to remove the rosemary sprigs and bay leaf. (I leave in the parmesan rind, but you can remove and discard it.) Add in the bacon, 1/4 cup of cream, chopped parsley leaves and grated parmesan. Taste and adjust for seasoning. Taste the soup, add more cream for a richer taste and texture.
- Optional To Thicken Soup: (You can serve the soup as is for a brothy consistency, or you can thicken the soup with one of the two methods below.) For an ultra creamy, bisque-like texture, puree the entire soup. 1. Use an Immersion blender to blend some of the soup until desired consistency is reached. Or, use a potato masher to mash some of the beans. Blend about 1-2 cups of the soup for a slightly creamy yet rustic texture.2. Stand Mixer: Remove 1-2 cups of the soup to a stand mixer. Puree the soup and then add the mixture back to the pot. , add back in removed beans.
- To serve: Ladle soup into serving bowls. Garnish with more grated parmesan cheese and fresh herbs. Drizzle with a bit of good-quality extra virgin olive oil for a flavorful finish. Serve and enjoy!
Video
Notes
- Garlic: If you have an aversion to garlic, you might want to cut the amount of garlic in half, or adjust the amount to your liking.
- Beans: DO NOT drain the beans! The liquid contains starch and helps thicken the soup. However, the liquid does contain sodium, so keep that in mind when adding salt to the soup!
Nutrition
©No Spoon Necessary. All images and content under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.
This was delicious. I followed the recipe exactly only adding one diced Russet potato. I will be making again! Thank you
i just got a new computer and an old avatar transferred. Please take it off my comment. Thank you.
Best bean and pasta soup recipe EVER!!!! Thank you so much for this recipe! I have made this many times now and my family can’t get enough of it. It has just enough tomato in it and not too much. I cannot quit eating it. Truly a fabulous recipe!
This is the second time I’ve made this soup and it’s DELICIOUS. I have a freezer full of it ready for when I’m craving some. It really is so good, I made no changes at all and there’s nothing I would add or take away. Will definitely be making this for years to come, it’s written in my recipe book x
Hi Leah,
I’m absolutely thrilled you enjoy this recipe so much – it really makes my day to hear that! Thank you so much for coming back and letting me know how everything went over!
Cheers and warmest regards,
Cheyanne
Great recipe!! I didn’t have celery, so I added some frozen corn instead. I also used a mortar and pestle to add some fennel seed into the soup when I added black pepper and salt. So delicious!!! Your pictures were so helpful for a quick reference on each step 🙂
I want to make this SO badly, but I’m vegetarian. Does anyone know if I were to leave out the bacon but add a little bit of liquid smoke if it would still taste good?
Hi Josh,
Great question! I’ve actually made a vegetarian version of this soup before. I add a little bit of smoked paprika – add it when you add the garlic and crushed red pepper flakes in step 3 (I normally use a heaping ½ teaspoon, but use it to your taste). I also add liquid smoke when I add the stock in step 5 – a little bit goes a long way, so I’d start with ½ teaspoon, you can always add more! If you are making this vegetarian I strongly suggest you don’t skip the parmesan rind as it adds a ton of flavor. And, definitely don’t skimp on the fresh herbs for garnish! 🙂
Let me know if you try this vegetarian version of the soup – I’d love to hear how it turns out for you! Cheers! 🙂
This was so easy and delicious! I served it with Aldi Italian bread, which was perfect for dipping at the bottom of the bowl. Even my picky kid, who never eats beans, loved it and asked for more. That’s a huge win in my house.
Thank you, Cheyanne!
Hi Melissa,
I’m so happy to hear you found the recipe easy to prepare and delicious! And, I’m absolutely thrilled even the picky eaters in your house approved!!! Huge win! Thank you so much for coming back and letting me know how everything went over! Cheers! 🙂
I made this soup tonight 1/16/21. Used pancetta instead of bacon. Loved deglazing with white wine; never would gave thought of that, beautiful richness. Had some parm rind in freezer to use up! Had to blend all because husband recently had two teeth removed. Mixed some sour cream with whipping cream, and drizzled over soup. He had fiber and protein. Nutrition is very important with dental work. We’re not done with the dentist, so we will be making this again!
This is a family hit! It is an easy to follow recipe and is so delicious! I do add spinach and Ditalini pasta to thicken the soup and have substituted Italian sausage for the bacon. It adds to the Tuscan flavor. This is the most popular soup in our home.
I’m so thrilled you and your family enjoy this soup recipe! I love that you add spinach and Ditalini pasta! And, you can never go wrong with Italian sausage – YUM!! Thank you so much for coming back and letting me know how everything went over!! Cheers! 🙂
Cheyanne,
What a spectacular recipe! My first time making a soup like this. I made some minor tweaks: since I don’t have an immersion blender, I pureed 2 cans of beans before adding them to the pot so I didn’t need to remove them once they were in there; added chopped celery to the sauteed veggies; used fresh thyme and dried oregano; and added raw chicken breasts to the soup, pulled and shredded it, and let it cook through for about 2 hours. This was a hit! I can’t wait to make it again! Thank you for your awesome, delicious, and detailed recipe! Thank you for sharing 🙂
My family loves this soup recipe! I will be making it a lot. It pares great with fresh fruit and southern cornbread.
Hi Betsy,
I’m absolutely thrilled you and your family enjoyed this soup!! Serving it with fruit and cornbread sounds perfect!! Cheers and warm wishes for a wonderful 2021!! 🙂
Absolutely perfect recipe. Tastes amazing. Followed exactly. Used pacetta. Thank you for this !!!
Hi Kimberly,
I’m so thrilled you loved the soup!! Pancetta is so delicious in this, right!? Cheers and warm wishes for a beautiful 2021!! 🙂
HI,
This looks great! Any pointers for making it in the slow cooker?
Hi Tammy.
Great question! Unfortunately, I have only developed and tested this soup recipe on the stovetop (as fast 30 minute meal). If you try adapting it for the slow cooker, I’d love to hear how it turns out! Cheers and warm wishes for a wonderful holiday season!
This was absolutely delicious!! There was a Covid induced panic buying of canned white beans (ALL of them!!) at my grocery store so I bought dried navy beans and soaked them overnight. I used four cups of the soaked beans instead of two cans of beans. I used an immersion blender and blended it maybe 25% . It was the perfect blend of creamy and chunky. This will be in heavy rotation this winter. Thank you for sharing the recipe!
I loved this recipe. I added 1 pound of ground turkey and it made it a hearty soup on a a cold day. It was fantastic, and I’ll definitely make it again.
Can’t wait to make this, but I don’t know where to find the cheese rind. It sounds like an essential ingredient for the flavoring if the soup. Any suggestions?
Hi Heidi,
The parmesan cheese rind adds a savory depth of flavor to the soup, and I would say it definitely takes the soup to the next level of delicious. So, I can totally understand wanting to use it when you make this soup.
I typically get my cheese rinds from Fresh Market – they come in a tub and can be located in the cheese section. I’ve also found them at our local grocery store (Lowes and Harris Teeter) and they come in tubs there as well. If you have no luck with those suggestions, try going to the deli or cheese counter of your grocery store. If your store carves wheels of cheese and then sells the smaller packaged pieces, they will typically sell you the rinds at a reduced price. If they have Pecorino Romano rinds, those will work instead of parmesan. On a side note, if you are able to find the rinds, I suggest purchasing a few extra and storing them in your freezer! They’re a wonderful way to add flavor to a multitude of dishes from soups to hearty spaghetti sauces!
Let me know if you have any additional questions as I’m always happy to help! 🙂
Absolutely Loved this soup! Followed the recipe religiously, except I added some baby spinach and Sun-dried tomatoes at the end. Super Yum!
Hi Lea,
I’m absolutely thrilled you enjoyed the recipe! Your additions of spinach and sun-dried tomato are two of my favorites!! Thank you so much for coming back and leaving a review! Cheers! 🙂
One of our favorites Chey. This soup reminds me of my mother because she made this often when I was growing up. I love the new photos and the video too! Pinned!
This is one of my all time favorite soups, Cheyanne. And, no surprise, yours looks perfect!
I look forward to making this, it looks delicious. And all the comments are very positive.
What is the serving size as I did not see that mentioned in the nutrition label. Thx
Hi Mary,
This recipe serves approximately 4 people. To get the precise serving size you would need to divide the prepared soup by 4. Cheers and thank you for stopping by! 🙂
I’ve made this soup over and over, never get tired of it. After blending it smooth I added chopped rotisserie chicken I’m thinking next time I might add a can of corn with the chicken! Love it, love it,love it!
Hi Diane,
I’m so thrilled to hear you love this soup!! Your addition of rotisserie chicken sounds delicious, and I love the idea of adding corn! I will have to try adding both of those next time I make this – thank you for the suggestion!! And, thank you so much for coming back and letting me know how everything went over! Cheers!
This might be the best soup ever. Seriously, this is a really lovely hearty soup. Deceptively simple, it comes out tasting like a five star offering. Rich and creamy, yet comfortingly rustic. It’s perfect as written, but I’m still excited to play around with it. Well done!!
Hi Christie,
I am beyond thrilled you enjoyed the soup!! I love hearing that you are going to play around with the recipe and make it your own! I’d love to hear about any substitutions or additions that turn out delicious! Cheers and thank you so very much for coming back and letting me know how everything went over! 🙂
Our town in California is “stay at home” mode, so I’m using it as an opportunity to try new recipes from my pantry. Lucky I had all these ingredients! This was a wonderful warming soup for our cold weather. It is great with sourdough toast which had a little melted parmesan broiled onto it. This is going in my “heirloom” recipes to keep forever!
This was awesome!! I did make a few modifications: I used acv instead of white whine, added roasted red peppers and jalapenos to it, and potato. I am making it now and will update!
Hi Kelley,
I’m thrilled you enjoyed the soup! Your modifications and additions sound absolutely delicious!! I’m going to have to try those next time I make this!! Thank you so much for coming back and letting me know how everything went over! Cheers!
I love this soup! I add in a bit of cayenne pepper (in addition to the crushed red pepper). along with some smoked paprika. The parmesan rind is a must. I’ve made this in a slow cooker (7-8 hours on low) but prefer letting it simmer on the stove for several hours.
This recipe is very adaptable too – add corn, quinoa, riced cauliflower or italian sausage…it’s delicious! If you are out of white wine you can also sub a light style beer. I like to top it with homemade croutons or dip in a crispy baguette with butter. Thank you for the great recipe!!
Hi!
I’m absolutely thrilled you loved this soup!! Your additions and adaptations sound delicious – I can’t wait to try some of them myself! Thank you so much for coming back and letting me know how everything went over and for sharing your suggestions! Cheers!
This looks delicious! Thanks for sharing.
One of my favorite soups now. I have made this several times already. Love love love. I pureed half of soup then mixed it in with the rest.
I followed the recipe except I didn’t use the cheese rind since I didn’t have one. Something is off about the combination of spices. Even my husband thought so.
Hi Sunshine,
I’m sorry to hear you and your husband thought something was off about the combination of spices. Did you use a good quality white wine (one you would actually drink yourself or serve to guests) and a reliable brand of white beans? Using quality ingredients can make a huge difference in the end result of the dish. Also, the parmesan cheese rind serves to both soften and infuse flavor into the soup… it isn’t really the same soup if you leave it out. Cheers and thank you for your feedback!
What is the serving size for this soup?
Hi Celes,
This soup comfortably serves 4 (and the nutritional information is an approximation assuming 4 servings). To get the exact serving size you would need to divide the total amount (cups) of the prepared soup by 4.
Cheers and thank you so much for stopping by!
How much weight is the bacon?
Ten strips of thick cut bacon is 1 lb. is this recipe for 1lb of bacon?
Hi Susan,
You can certainly use whatever variety of bacon you would like. However, I did not use thick cut bacon. I used center cut bacon (regular-sliced) and 10 slices weighed a little more than 1/2 a pound.
Cheers!
Soup was good but too much red pepper very spicy would cut back to just a pinch. Added more cream and cheese to take the heat down a bit also a TBS of ACV to tone it down, it has good flavor profile and served with crusty bread and home churned butter it hits the spot on this cold rainy day!
Hi, I’m new to your site. Can this be made in a slow cooker?
Hi Rekea,
That’s a great idea and I’m sure this recipe could be adapted and modified for the slow cooker. However, I have only made this according to the instructions in the recipe. If you try it, let me know how it goes!
Cheers and Happy New Year!
excellent. I loosely follow recipes. this one was one to come back to!
This has nothing to do with your recipe, which I will try…however, I was also exhausted all the time….my vitamin D was very low. Have yours checked, quite possibly that’s your problem. I wish you well!
So good. So so good. I used bulk Italian sausage instead of bacon and added kale, puréed 1/2 the liquid and veggies–sooooo good. I confess I did drain the beans because that liquid grosses me out. The soup is still thick enough for my liking 🙂
So good, my teenagers love them a lot – none left！
Hi Marira,
I’m thrilled your family enjoyed this soup! Thank you so much for coming back and letting me know how it went over! Cheers!
No way your calorie count is correct. Beans and bacon alone get you to 1200 for the recipient… plus cream, cheese….. yummy though!
Hi Vassos,
Thank you for catching that! I use a nutrition calculator and you are correct, there was a glitch! However, the calorie count isn’t nearly as high as you thought. I fixed the information on the recipe card. Cheers!
This recipe is amazing, thank you!
Hi Annelise,
I’m thrilled you loved this soup!!! Thank you so much for coming back and letting me know how it went over! Cheers!
Made this last night. It was perfect for a NH winter evening. Paired it with a Caprese salad and warm Ciabatta. Felt like we were back in Tuscany! I had a few links of Italian sausage I needed to use so I subbed that, browned and crumbled, for the bacon, otherwise followed the recipe. I love greens, so next time I might add some garlic sauteed Tuscan kale. We’ve added this to our “keepers” list. Thanks for the idea!
Hi Fred,
I’m thrilled you loved this soup! Your substitution of sausage links and your pairings sound absolutely delicious!!! Thank you so much for coming back and letting me know how it went over! Cheers!
I feel you on being tired…I feel the same way! I’m convinced it’s the cold weather and not age….because I have given up on counting my gray hairs LOL. Anyways, this soup looks like a great way to combat that cold. SO many awesome flavors!
This soup is one that I could dive right in and warm up instantly! What a hearty and healthy soup for these colder days!
This would hit the spot here today Chey! I’m freezing my buns off! So cozy and so incredibly hearty. Just the way I like my soups! Love the video!
It’s been freezing here lately–literally–and all I want to eat is soup. This sounds so cozy and warming! But I’m sorry about those gray hairs. It’s so not fun! Have a great week, Chey!
This looks absolutely amazing. Can’t wait to make it. Oh and I can assure you, most of us “old folk” are not Walking Dead watchers.
Thank you, Kellie! I hope you do try this soup and love it as much as we did!
My mother is a walking dead fan, but in no way is she an “old folk” 😉
Cheers to a beautiful day!
Hello Cheyanne,
I made your soup this weekend for a party and it lasted all of 3.2 seconds. Lots of OMG this is fantastic! and MORE!, pleases. Definitely keeping this one. No bread bowls about us so I served it in a bowl with a bit of grilled baguette drizzled with olive oil and a glass (OK, bottles) of Barbera…we were in heaven. Thank you!
One note: I had drained the beans per the ingredient list and habit then saw that I was to add the beans with their juice. To make up for the lost thickening I just added some white wine mixed with corn starch.
Tim, I’m overjoyed you loved the soup and so did your guests! Nothing makes my day more than hearing that! Your make shift thickening agent is a perfect example of thinking on your toes, and I would have done the same exact thing! Great minds 😉 Wine is an excellent pairing with this soup… it should be required (if you are 21 and up). Thank you so much for the kind words and stopping by to let me know how the soup turned out. Cheers!!
Hi Chayanne
This recipe looks so delicious! Love bean soups. This has such yummy ingredients! I love your blog. I’m so glad I found you on Instagram today.
On another note: Take it from someone who knows– old age is COOL! At least, I’ve never heard anyone come back and say how great the alternative is. 🙂 And, chuckle, chuckle. For me, t just takes a spiritual “attitude check” from time to time. 🙂
Angela (aka AngieBsCakes)
Angela, thank you so much for stopping by! I’m glad we found each other on Instagram too.. always nice to have a new fellow foodie friend! You know the good thing I have found about old age? Naps are now cool and not looked down upon 😉 cheers, to getting better with age!