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Tuscan Bean Soup with Bacon and Kabanos

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 8
Author: Joanna Cismaru


  • 2 19 oz cans of cannellini beans I used 1 19 oz can of navy beans and 1 19 oz can of black eyed beans
  • 2 medium onions chopped
  • 6 cloves garlic minced
  • 2 links Kabanos sausage
  • 6 slices bacon
  • 2 tbsp olive oil
  • 4 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tsp paprika
  • 1/2 tsp thyme
  • 1 tsp fresh rosemary
  • 2 bay leaves
  • salt and pepper to taste
  • more water if soup is too thick


  • Add the bacon to a soup pot or a large dutch oven and fry the bacon until brown. Remove bacon from the pot and add the tbsp of olive oil. Add the onion and the kabanos sausage to the pot and fry until onion is translucent and sausage is slightly browned. Add garlic and cook until fragrant, another 2 minutes.
  • Drain water from beans and discard. Rinse well and add beans to the pot. Add broth, heavy cream, paprika, rosemary, thyme, and bay leaves and season with salt and pepper. I used about a tsp of salt and 1/2 tsp of pepper.
  • Bring to a boil, reduce heat 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.
  • To serve, garnish soup with remaining bacon pieces.