Tuscan white bean soup often turns out to be full of mushy exploded beans or, on the other end of the spectrum, dried pebbly beans-both in an unmemorable broth.
Tuscan white bean soup should be a testament to restraint, comprised of only two components: tender, creamy beans, and a broth perfumed with the fragrance of garlic and rosemary.
Toss all those rules about how to prepare dried beans-don't bother with presoaking, do add salt. For the broth use onion, garlic, bay leaf, and pancetta to give the beans a welcome sweet and sour flavor. For the best herb flavor, infuse the broth off heat with rosemary. Finish the soup with a drizzle of extra virgin olive oil and a splash of balsamic vinegar.