Tuscan Bean Soup

Directions

1. Cook the bacon: In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve half for garnish.
2. Cook the onion and sausage: Add olive oil to the same pot and heat over medium-high heat. Add the chopped onions and sausage. Sauté until the onions are translucent and the sausage is lightly browned. Add minced garlic and cook for an additional minute until fragrant.
3. Add the main ingredients: Stir in the cannellini beans, chicken broth, heavy cream, paprika, rosemary, thyme, and bay leaves. Add half of the cooked bacon. Season with salt and pepper to taste and stir well to combine.
4. Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes. If the soup is too thick, add additional water or broth. For a thicker consistency, add another can of beans.
5. Garnish and serve: Remove the bay leaves. Ladle the soup into bowls and sprinkle with the remaining crispy bacon. Serve hot with crusty bread or your favorite side.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4–6
Difficulty: Easy

Variations & Substitutions

• Swap smoked sausage for Italian sausage or chorizo for a different flavor profile.
• Replace heavy cream with half-and-half or coconut cream for a lighter or dairy-free option.
• Add chopped kale or spinach toward the end for extra greens and nutrients.
• Use dried herbs if fresh are unavailable; 1/2 teaspoon each of dried rosemary and thyme works well.

Serving Suggestions