Speedy Tuscan White Bean Soup

Warm up in just 30 minutes with this hearty and wholesome Tuscan white bean soup. Made with creamy cannellini beans, tender potato, and fragrant thyme, this simple yet nourishing dish delivers rich Mediterranean flavour in every spoonful. High in fibre, low in saturated fat, and topped with crispy pancetta, it’s comfort food that feels as good as it tastes.

Why You’ll Love This Soup

• Quick & Easy – Ready in about 30 minutes, perfect for busy weeknights.

• High in Fibre – Cannellini beans make this soup filling and gut-friendly.

• Light yet Satisfying – Low in fat but packed with flavour and texture.

• One-Pot Simplicity – Minimal cleanup with maximum comfort.

• Versatile – Swap pancetta for crispy bacon or keep it vegetarian.

Key Ingredients

• Cannellini Beans: Creamy, protein-rich white beans that create a velvety texture.

• Leek & Garlic: The aromatic base that adds depth and sweetness.

• Sebago Potato: Thickens the soup naturally while keeping it hearty.

• Thyme: Fresh herb that adds subtle earthiness and fragrance.

• Pancetta: Crispy, salty topping for a delicious contrast in texture.

• Lemon Juice: Adds a bright, zesty finish that lifts the flavours.

Ingredients (10)

• 1 ½ tbsp olive oil

• 1 large leek, trimmed, halved, washed, chopped

• 3 garlic cloves, crushed

• 1 large sebago potato, peeled, chopped

• 2 x 425g cans cannellini beans, drained, rinsed

• 1 litre chicken stock

• 1 tsp fresh thyme leaves

• 3 tsp lemon juice

• 4 slices pancetta

• Lemon wedges, to serve

Method

Step 1
Heat 1 tbsp olive oil in a large saucepan over medium-low heat. Add leek and garlic. Cook, stirring, for 5 minutes or until soft. Add potato and beans. Cook, stirring, for 1 minute. Add stock and bring to the boil. Cook for 7–10 minutes or until potato is tender. Remove from heat and stand for 10 minutes.

Step 2
Blend or process half the soup until smooth, then return it to the pan. Add thyme and lemon juice. Simmer for 5 minutes or until heated through.

Step 3
Meanwhile, heat remaining oil in a frying pan over high heat. Cook pancetta for 2 minutes each side or until crisp. Drain on paper towel and break into pieces.

Step 4
Ladle soup into bowls. Top with crispy pancetta and freshly cracked pepper. Serve with lemon wedges on the side.

Chef’s Tip

For a vegetarian version, skip the pancetta and use vegetable stock instead of chicken. Add a sprinkle of smoked paprika or a few toasted almonds on top for extra depth and crunch.

Nutrition (per serving)

Energy: 1280 kJ (306 cal)
Protein: 12.4g
Total Fat: 10.5g
Saturated Fat: 2.2g
Carbohydrates: 36.4g
Sugars: 3.2g
Sodium: 937mg
Health Score: 9.1 (High)