Tuscan White Bean Soup

This soup is a fall staple in our house! So delicious, easy, and reheats incredibly well. Try it for yourself!



  • 1 tablespoon olive oil
  • 1 pound bacon, diced
  • 2 large carrots, sliced
  • 3 stalks celery, diced
  • 1 yellow onion, diced largely
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1-14 ounce can diced tomatoes, undrained
  • 3-15 ounce can Great Northern beans, drained and rinsed
  • 8 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 dried oregano
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • parmesan cheese, for serving
  • toasted bread, for serving


  1. Heat olive oil over medium-high heat in a large Dutch oven or stockpot. Add in bacon pieces and fry until crispy.
  2. Add in carrots, celery, onions, and garlic cloves. Cook for about 5 minutes until the vegetables are starting to soften. Stir in tomato paste and cook for about another minute.
  3. Add in diced tomatoes, beans, and chicken broth. Stir in salt, black pepper, and oregano; then add in the rosemary sprig and bay leaf.
  4. Bring to a boil, reduce heat, and let simmer for about 20 minutes to let the flavors come together.
  5. Remove bay leaf and rosemary stem, taste for seasonings, and add any if necessary.
  6. Ladle soup into bowls, sprinkle with parmesan cheese, and serve with toasted bread slices. Enjoy!



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