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Tuscan White Bean Stew with Bitter Greens

A rustic, flavor-packed Tuscan Bean Stew built on creamy cannellini beans, roasted garlic, rosemary, and rich olive oil, finished with a parmesan rind for deep savory depth and tender bitter greens for balance. This hearty one-pot Italian classic is simple, comforting, and perfect with crusty grilled bread for dipping — a cozy, farmhouse-style meal that delivers bold Mediterranean flavor with minimal fuss.
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Prep Time 15 minutes
Cook Time 45 minutes
Roasting Garlic 40 minutes
Total Time 1 hour 40 minutes
Course Soup
Cuisine Italian
Servings 6 people
Calories 400 kcal

Equipment

  • 1 Dutch Oven Pot

Ingredients
  

  • ¼ cup 60g extra virgin olive oil
  • 6 oz pancetta diced
  • 1 ea large onion diced
  • 4 ea ribs celery diced
  • 3 ea medium carrots diced
  • 1 ea smoked ham hock
  • 1 lb dried cannellini beans soaked overnight and softened, or 3 16-ounce cans
  • 6 cups chicken stock chicken stock plus more for thinning
  • 1 ea head garlic roasted
  • 3 ea sprigs rosemary
  • 4 oz Tomato paste
  • 1 Bunch Chopped Kale or other Bitter Green
  • 1-3 ea Parmigiano Reggiano rind
  • 1 ea large bay leaf
  • salt and pepper to taste

Instructions
 

For the roasted garlic

  • Preheat oven to 400f. Cut off the top 1/4-inch of the garlic, exposing the top of the cloves. Place the head cut side up on a sheet of foil and drizzle with a bit of olive oil. Wrap tightly with the foil and place onto a baking sheet. Bake for 40-50 minutes or until golden and soft.

For the soup

  • In a large heavy pot saute the pancetta in olive oil over medium-low heat until most of the fat renders (about 10 minutes). Next, add in the celery, onion, and carrots and continue to cook for about 10 more minutes or until the veggies are softened.
  • Add in the roasted garlic cloves, chicken stock, Parmigiano rind, bay leaf, rosemary, and beans. Bring to a boil then lower to a simmer and cook for 15-20 minutes.
  • Mash the beans with a wooden spoon against the side of the pot to help thicken the soup. For a thicker soup use an immersion or regular blender.
  • Add the chopped bitter greens only cook to wilt.
  • Taste test the soup and adjust salt and pepper levels to taste. Remove the Parmigiano rind, rosemary stem, and bay leaf before serving. If the soup is too thick, thin with a bit more stock or water.
  • Serve with a drizzle of extra virgin olive oil, grated parmesan, and crusty bread on the side. Enjoy!

Notes

  • This recipe assumes that the dried beans have been soaked and softened. You can also use canned beans which are already soft and require no prep other than draining.
  • Greens like escarole, spinach, or kale can be added to brighten up the soup.
  • The roasted garlic can be prepped in advance and saved in the fridge for up to 1 week.
  • For a vegetarian dish use vegetable stock and omit the pancetta, chicken stock, and Parmigiano rind.
  • Make sure to serve with plenty of crusty bread, grated cheese, a drizzle of extra virgin olive oil, and hot red pepper flakes.
  • Leftovers can be stored in the fridge for up to 3 days and can be reheated on the stovetop or in the microwave.