Go Back
+ servings
overhead shot of soup in white and gray bowl

Meaningful Eats

White Bean Soup

Tuscan white bean soup hits the spot for dinner on a chilly night. With pancetta and artichoke hearts, this recipe will have you feeling like you're at an Italian bistro!
Course Appetizer, Main Course, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings 8 servings


  • 1 tablespoon olive oil
  • 4 ounces diced pancetta
  • 4 carrots peeled and chopped
  • 3 stalks celery chopped
  • 1 onion diced
  • ¼ tsp salt & pepper
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • 5-6 cups chicken stock
  • 2 15 oz cans cannelini beans drained and well-rinsed
  • 12 ounces frozen artichoke hearts defrosted and chopped into small pieces
  • ½ cup fresh basil chopped


  • In a large dutch oven, heat the olive oil over medium-high heat. Add the pancetta and cook until browned and crisp, about 6-8 minutes.
  • Using a slotted spoon, remove the pancetta and place it on a paper towel lined plate to drain. Add the carrots, celery, onion, and a pinch of salt/pepper to the pan. Cook over medium heat until softened, 8-10 minutes.
  • Add the garlic and tomato paste to the pan and cook until fragrant, about 30 seconds. Add the thyme, bay leaf, and chicken stock. Bring to a boil then reduce to a simmer. Simmer for 10 minutes.
  • Add the drained beans and artichoke hearts and cook for another 10-15 minutes. Before serving stir in the fresh basil. Serve topped with the reserved pancetta. Enjoy!


  • Pancetta - This ingredient is also a fat, which means more flavor! Pancetta is very similar to bacon, but it's a bit leaner. So, if you can't locate pancetta, get yourself some bacon and trim off any large fatty pieces.
  • Chicken stock - You can substitute this with chicken broth, bone broth, or even vegetable stock.
  • Seasonings - I use dry herbs rather than fresh, but if you have fresh on hand, by all means, use them. You'll need thyme, garlic, salt, pepper, and a bay leaf.
  • Cannellini beans - If you don't care for cannellini, you can use navy beans or Great Northern beans.
  • Artichoke hearts - I like to use frozen artichoke hearts for this soup. 


Calories: 212kcal | Carbohydrates: 23g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 549mg | Potassium: 458mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5315IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 2.5mg