Go Back
+ servings

Tuscan White Bean Soup with Rosemary and Bacon

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Cuisine: Mediterranean
Servings: 4
Author: Cynthia


  • 1 large onion chopped, about 1 1/2 cups
  • 1 cloves garlic minced
  • 2 cans cannellini beans rinsed and drained
  • 2 slices thick bacon
  • 1 quart chicken or vegetable broth
  • 1 small branch fresh rosemary 3-4 inches
  • 1 bay leaf
  • Optional walnut or olive oil to drizzle on top.
  • Kosher salt and pepper


  • Cook bacon until crisp. Drain on a paper towel lined plate. Reserve bacon fat. Crumble bacon.
  • Heat 1 tablespoon of bacon fat in a large pot or Dutch oven over a medium heat. Add onions and sauté until translucent, about 5-7 minutes. Next, add garlic and continue to cook one more minute.
  • Then add beans, stock, rosemary and bay leaf. Cover and simmer about 20 to 30 minutes, until the beans are very soft. Remove the the rosemary branch and bay leaf.
  • Using an immersion blender, blend soup, leaving it coarsely pureed.
  • Season with salt and pepper to taste. Stir in crumbled bacon. Drizzle with walnut or olive oil.