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tuscan white bean soup, 2 ways



  • 1 lb. of cannellini or great northern beans, dried
  • 12 slices of bacon (I used Applewood-smoked)
  • 1 onion, diced
  • 1 celery, diced
  • 2 cloves of garlic, sliced
  • 4 sage leaves
  • 2 quarts of low-sodium chicken stock
  • 1 tsp. olive oil
  • salt + pepper


  • garlic croutons
  • shaved parmesan cheese
  • crusty sourdough bread

* Soak the beans overnight before you begin.


  1. To soak, place the beans into a large bowl and cover with water. Soak overnight.
  2. In a heavy bottom pot, warm the olive oil over moderate heat. Roughly chop the bacon and add to the pot. Saute until lightly golden.
  3. Add the onion, celery, garlic, and sage leaves. Saute until soft and translucent, about 5-7 minutes.
  4. Tilt the pot, and remove most of the residual oil with a spoon.
  5. Drain the beans and add to the pot.
  6. Cover with 1 quart of chicken stock and bring to a gentle boil. Reduce the heat, and simmer until the beans are tender about 1- 1 1/2 hours. Season with salt and pepper.
  7. For the creamy version, remove half of the soup (with a portion of bacon and sage) and transfer to a blender. Vent the lid and puree in batches. Add additional chicken stock if it’s too thick. Alternatively, use a hand held immersion blender. Garnish with parmesan cheese and croutons.
  8. For the chunky version, adjust with salt and pepper to taste, and more stock if needed.
  9. Serve warm with crusty sourdough bread.