Italian White Bean Soup with Guanciale
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.
Servings: 6
Calories: 188kcal
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.
Video
Notes
Storage Cool the Italian bean soup completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days.
Freeze Freeze for up to 3 months
Reheat: Warm gently on the stovetop or in the microwave until heated through, adding a splash of broth or water if needed to restore creaminess.
Substitutions
- 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.
Nutrition
Calories: 188kcal | Carbohydrates: 6g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 915mg | Potassium: 170mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3470IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
