Tuscan Bean Soup


  • 6 slices bacon chopped
  • 2 tablespoons olive oil
  • 2 medium onions chopped
  • 6 ounces smoked sausage cut into small pieces, any smoked sausage will work
  • 6 cloves garlic minced
  • 38 ounces cannellini beans 2 cans, rinsed and drained
  • 4 cups chicken broth low sodium
  • ½ cup heavy cream
  • 1 teaspoon paprika sweet or smoked
  • 1 teaspoon fresh rosemary chopped
  • ½ teaspoon thyme chopped
  • 2 bay leaves
  • salt and pepper to taste


  • Cook the bacon: Add the bacon to a soup pot or a large dutch oven and fry until crispy. Transfer the bacon to a paper towel lined plate.
  • Cook onion and sausage: To the same pot add the olive oil and heat over medium-high heat. Next, add the onion and the sausage to the pot and cook until the onion is translucent and the sausage is slightly browned. Add garlic and cook until fragrant, another minute.
  • Add the rest of the ingredients: Next add in the beans, broth, heavy cream, paprika, rosemary, thyme, and bay leaves, half the cooked bacon and season with salt and pepper. Stir well.
  • Cook: Bring to a boil, then reduce heat to low and simmer for another 20 minutes. If the soup is too thick add more water, or if you want it thicker add another can of beans.
  • Garnish & Serve: Garnish the soup with remaining bacon and serve.


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