Chunky White Bean Soup - healthy, chunky, hearty soup is a fall must have! 
Chunky White Bean soup is another favorite that I’ve been making for many years now in different versions. It’s definitely a cold day type of soup. Very chunky, hearty and just a meal on its own. It kind of warms you up from inside out. It’s that kind of soup. Made all in one pot with delicious fiber packed cannellini beans that are mashed to thicken the stock without completely loosing the texture. Loaded with garlic, fresh herbs and fresh veggies. Pair it with crusty bread and you’re golden! All week long…seriously..this stuff gets better with age.


  • 4 cans (15.5 oz each) cannellini beans, drained and rinsed
  • 1 Tbsp. olive oil
  • 4 oz. diced pancetta
  • 1/2 medium onion, chopped
  • 1 head of celery, chopped (about 5–6 small stalks)
  • 1 carrot, peeled and chopped
  • 1 Tbsp. chopped rosemary leaves
  • 4 cups chicken stock (make your own)
  • 3 cups water
  • 1 Parmigiano-Reggiano cheese rind
  • 1 bay leaf (dry)
  • 2 medium potatoes, peeled and 1/2-inch diced
  • 8 cloves garlic, pressed
  • sea salt and fresh ground pepper
  • fresh chopped parsley


  1. Roughly mash or puree half of the beans in a food processor (it does not have to be completely lump free). Add 2 teaspoons of water to the processor if the beans are too dry.
  2. Add olive oil to a large stockpot and cook pancetta over medium heat for about 5 minutes or until softened. Add chopped onion, celery, carrot, and rosemary leaves; let the veggies sweat for about 3 minutes. Add chicken stock plus water and bring to a simmer; add cheese rind and bay leaf; simmer for 5 minutes.
  3. Add beans (mashed and non-mashed) and potatoes. Season soup with salt and pepper. Simmer for 10-12 minutes or until potatoes are tender.
  4. In the last 5 minutes of cooking, add pressed garlic.
  5. Remove the soup from the stove and disgard bay leaf and cheese rind. Add chopped parsley and enjoy!


 Prep Time : 20 mins  Cook Time : 35 mins  Total Time : 55 mins  Yield : 6-8