Tuscan Bean Soup
User Reviews
4.7
Tuscan Bean Soup
Description
Tuscan Bean Soup brings together bacon, smoked sausage, cannellini beans, and aromatics simmered in chicken broth enriched with cream and herbs like rosemary and thyme. The preparation begins by crisping bacon, then sautéing onion and sausage to develop depth before adding garlic and beans. The soup simmers gently to marry flavors, and a bit of paprika infuses a mild smokiness. The texture balances the creaminess of the broth with tender beans and crispy bacon bits. The finished soup is warming and satisfying, ideal for a cozy meal.
The combination of smoked sausage and bacon delivers a smoky, savory foundation. The addition of fresh herbs and bay leaves elevates the flavor complexity, while the cream softens and rounds out the broth. This soup can be a standalone entrée or paired with crusty bread for dipping.
Store leftovers covered in the refrigerator for 3-4 days, reheating gently to preserve texture. For longer storage, the soup freezes well when cooled completely, maintaining flavor for up to six months.
Ingredients
- 6 lices Bacon chopped
- 2 tablespoons olive oil
- 2 medium onion chopped
- 6 ounces smoked sausage cut into small pieces, any smoked sausage will work
- 6 cloves garlic minced
- 38 ounces cannellini beans 2 cans, rinsed and drained
- 4 cups chicken broth low sodium
- ½ cup heavy cream
- 1 teaspoon paprika sweet or smoked
- 1 teaspoon rosemary chopped, fresh
- ½ teaspoon thyme chopped
- 2 bay leaf
- salt to taste
- black pepper to taste
Instructions
- Cook the bacon: Add the bacon to a soup pot or a large dutch oven and fry until crispy. Transfer the bacon to a paper towel lined plate.
- Cook onion and sausage: To the same pot add the olive oil and heat over medium-high heat. Next, add the onion and the sausage to the pot and cook until the onion is translucent and the sausage is slightly browned. Add garlic and cook until fragrant, another minute.
- Add the rest of the ingredients: Next add in the beans, broth, heavy cream, paprika, rosemary, thyme, and bay leaves, half the cooked bacon and season with salt and pepper. Stir well.
- Cook: Bring to a boil, then reduce heat to low and simmer for another 20 minutes. If the soup is too thick add more water, or if you want it thicker add another can of beans.
- Garnish & Serve: Garnish the soup with remaining bacon and serve.
Notes
- Leftover soup keeps well in an airtight container in the fridge for 3-4 days; reheat gently on the stovetop or microwave.
- Soup can be frozen for 2-6 months; allow to cool completely before freezing in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 462kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 62mg | 21% |
| Sodium | 829mg | 35% |
| Potassium | 322mg | 7% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 143mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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