Italian White Bean Soup with Guanciale is an easy, family-friendly, comforting soup perfect for busy nights. This recipe combines cannellini and butter beans with savory guanciale, vegetables, and herbs to create a rustic Tuscan bean soup that's both filling and flexible.
For more warm Italian soups, try our Creamy Tuscan Tortellini Soup, Italian Lentil Soup with Sausage, or this Pasta e Fagioli Recipe.
Rustic White Bean Soup with Guanciale at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 40 minutes
- 👥 Servings: 6
- 🔥 Cook Method: Stovetop
- 🍽️ Cuisine: Italian Recipe
- 👩🍳 Pair With: Crusty bread, a simple green salad, or roasted vegetables
- ⭐ Difficulty Level: Easy
Guanciale gives the broth such a rich flavor, but we've also used pancetta when that's what we had. Either way, Parmesan on top is a must! ~Jami
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Why We Love This Recipe
- Savory Guanciale: The cured pork adds depth and smoky richness you won't get from regular bacon.
- Hearty Beans: Two types of beans make this soup satisfying enough to serve as a meal on its own. If you love white beans, try our Old Fashioned Ham and Bean Soup!
- Quick and Comforting: With a start-to-finish time of under an hour, it's weeknight-friendly yet tastes like it's been slow-simmered. Just like this Easy Pastina Soup!
- Flexible and Family-Friendly: Easy to swap beans, broth, or add greens to suit everyone at the table.
Italian White Bean Soup Ingredients
Here's everything you'll need to make this rustic Italian soup.
- Guanciale: We love how it renders into a rich base and gives authentic Italian flavor.
- Onion: Adds sweetness as it cooks down.
- Carrots: Give color and a gentle sweetness.
- Celery: Brings that classic Italian soffritto base.
- Garlic: We always say fresh garlic makes the broth shine.
- Cannellini beans: Creamy and traditional for Tuscan soups.
- Butter beans: Add extra creaminess and hearty texture.
- Chicken broth: We use broth for richness, but vegetable broth works too.
- Thyme & Bay Leaves: To infuse the broth and complement the beans.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Chicken Broth: Swap with vegetable broth to make it vegetarian (omit guanciale and add olive oil + smoked paprika).
- Guanciale: Substitute with pancetta or thick, smoky bacon.
- Flavor: Add red pepper flakes for a gentle heat.
- Greens: Stir in spinach or kale at the end for extra nutrition.
How To Make Italian White Bean Soup with Guanciale
Step One: Render the Guanciale
Cook diced guanciale in a Dutch oven over medium heat until golden and crisp, 5-7 minutes.
Remove a few pieces for garnish if desired.
Step Two: Cook the Aromatics
Add olive oil, onion, carrots, and celery to the pot.
Sauté 4-6 minutes, then stir in garlic for one minute.
Step Three: Build the Soup
Add beans, broth, thyme, rosemary, and bay leaves.
Bring to a boil, then simmer 25-30 minutes, stirring occasionally.
Step Four: Finish and Serve
Remove bay leaves and rosemary. Mash some beans against the pot for creaminess.
Season with salt and pepper, garnish with guanciale, olive oil, Parmesan, or lemon.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Mash or blend a portion of the beans before serving to thicken the broth naturally.
✔️ DO Taste and adjust seasoning as needed.
❌ DO NOT Skip rendering the guanciale slowly.
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Storage
Cool the Italian bean soup completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days and can be frozen for up to 3 months. When reheating, warm gently on the stovetop or in the microwave until heated through, adding a splash of broth or water if needed to restore creaminess.
Recipe FAQs
Tuscan bean soup is made with cannellini beans, carrots, celery, onion, garlic, broth, and herbs like rosemary or sage. Variations often include pancetta or leafy greens for extra flavor.
Italian bean soup may be called pasta e fagioli when pasta is used, ribollita when thickened with bread, or simply Tuscan white bean soup when it's broth-based.
Yes, pancetta is a suitable substitute, but guanciale has a richer, fattier flavor that makes the broth more indulgent and authentic.
Mash or purée a portion of the beans directly in the pot, then stir them back in. This method thickens the broth naturally without cream.
Cannellini beans are traditional, but great northern, navy, or butter beans work well too. Mixing varieties gives a creamier texture.
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📖 Recipe
Italian White Bean Soup with Guanciale
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Stick blender (optional)
- Ladle
Ingredients
- 4 ounces guanciale diced
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 2 medium carrots diced
- 2 ribs celery diced
- 3 to 4 cloves garlic minced
- 1 15 ounce can cannellini or Great Northern beans, drained and rinsed
- 1 15 ounce can butter beans, drained and rinsed
- 5 to 6 cups chicken broth or vegetable broth
- 1 teaspoon dried thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- kosher salt and black pepper to taste
- Optional: extra-virgin olive oil grated Parmesan, squeeze of lemon juice
Instructions
- Place guanciale in a large Dutch oven over medium heat. Cook until golden and the fat has rendered, about 5-7 minutes. Remove a few crisp pieces to use as garnish if desired.
- Add olive oil, onion, carrots, celery, salt, and pepper to the pot with the rendered fat. Sauté for 4-6 minutes until softened. Stir in garlic and cook one minute more.
- Add Northern or cannellini beans, butter beans, broth, dried thyme, rosemary, and bay leaves. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25-30 minutes, stirring occasionally.
- Remove bay leaves and rosemary. Blend or mash a scoop of beans against the side of the pot and stir back in for extra creaminess.
- Season with salt and pepper. Ladle into bowls and top with reserved guanciale, a drizzle of olive oil, Parmesan, and a touch of lemon juice if desired.
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Video
Notes
- Chicken Broth: Swap with vegetable broth to make it vegetarian (omit guanciale and add olive oil + smoked paprika).
- Guanciale: Substitute with pancetta or thick, smoky bacon.
Jami Powell says
We love enjoying this cozy bean soup in the fall!