Anabelle Mclean Ina Garten’s Tuscan White Bean Soup is a hearty, comforting dish that combines the earthy flavors of white beans with fresh vegetables, fragrant herbs, and a touch of Parmesan. Perfect for a chilly day or a light dinner, this classic Italian-inspired soup is both nourishing and satisfying.
What is Ina Garten Tuscan White Bean Soup?
Tuscan White Bean Soup is a rustic soup made with creamy white beans, a medley of vegetables, aromatic herbs, and a rich broth. Ina Garten’s version balances simplicity with depth of flavor, creating a dish that is as elegant as it is comforting.
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Reasons to Try Ina Garten Tuscan White Bean Soup
- Rich in Flavor: A blend of herbs, Parmesan, and garlic gives this soup its depth.
- Nutritious and Filling: Packed with protein and fiber from the beans and vegetables.
- Quick and Easy: Comes together in under an hour with minimal effort.
- Freezer-Friendly: A great make-ahead meal for busy days.
Ingredients Needed to Make Ina Garten Tuscan White Bean Soup
- Canned cannellini beans – 2 (15-ounce) cans, drained and rinsed
- Yellow onion – 1 medium, chopped
- Carrots – 2 medium, diced
- Celery stalks – 2, diced
- Garlic – 3 cloves, minced
- Chicken or vegetable stock – 6 cups
- Crushed tomatoes – 1 (14-ounce) can
- Fresh rosemary – 1 sprig
- Fresh thyme – 1 sprig
- Parmesan rind – 1 small piece (optional, for extra flavor)
- Salt and freshly ground black pepper – to taste
- Olive oil – 2 tbsp
- Fresh parsley – 2 tbsp, chopped (optional, for garnish)
Instructions to Prepare Ina Garten Tuscan White Bean Soup
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
- Add Garlic and Herbs: Stir in the minced garlic and cook for 1 minute until fragrant. Add the sprigs of rosemary and thyme.
- Combine Beans and Tomatoes: Add the rinsed cannellini beans and crushed tomatoes to the pot. Stir to combine.
- Pour in the Stock: Add the chicken or vegetable stock and Parmesan rind (if using). Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes.
- Adjust Seasoning: Remove the herb sprigs and Parmesan rind. Taste the soup and season with salt and pepper as needed.
- Blend for Creaminess: For a creamier texture, use an immersion blender to partially puree the soup, leaving some beans and vegetables intact. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley and a drizzle of olive oil. Serve with crusty bread or a side salad.
What Goes Well With Ina Garten Tuscan White Bean Soup
- Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
- Side Salad: A fresh arugula or mixed greens salad pairs well.
- Grilled Vegetables: Adds a hearty, smoky element to the meal.
- Cheese Plate: Serve with a small selection of cheeses for a cozy, rustic touch.
Key Tips for Making Ina Garten Tuscan White Bean Soup
- Use Fresh Herbs: Rosemary and thyme bring out authentic Tuscan flavors.
- Incorporate Parmesan Rind: It adds depth and umami to the broth.
- Blend Partially for Texture: Blending a portion of the soup creates a creamy consistency while keeping some chunks for texture.
- Season Gradually: Add salt in stages to avoid over-seasoning.
- Make It Your Own: Customize with spinach, kale, or sausage for variety.
Creative Variations of Ina Garten Tuscan White Bean Soup
- Add Greens: Stir in fresh spinach or kale in the last few minutes of cooking.
- Make It Spicy: Add a pinch of red pepper flakes for a little heat.
- Include Protein: Add cooked Italian sausage, shredded chicken, or pancetta.
- Use Dry Beans: Substitute canned beans with dry beans soaked overnight for a more traditional approach.
- Top with Croutons: Add crispy croutons for extra crunch.
Storage Guidelines for Ina Garten Tuscan White Bean Soup
- Refrigerate in an Airtight Container: Store for up to 3-4 days.
- Freeze for Later: This soup freezes well for up to 3 months. Cool completely before freezing in portion-sized containers.
- Reheat Gently: Warm on the stovetop over medium heat, stirring occasionally. Add a little stock or water if the soup thickens too much.
Nutrition Value
- Calories: ~200 per serving
- Protein: 10g
- Carbohydrates: 20g
- Fats: 8g
- Fiber: 6g
- Vitamin A: ~35% of the daily value
- Iron: ~15% of the daily value
Wrapping Up
Ina Garten’s Tuscan White Bean Soup is a comforting, flavor-packed dish that’s perfect for any occasion.
Try it out, and bring a touch of rustic Italian charm to your table!
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PrintIna Garten Tuscan White Bean Soup
Tuscan White Bean Soup is a rustic soup made with creamy white beans, a medley of vegetables, aromatic herbs, and a rich broth. Ina Garten’s version balances simplicity with depth of flavor, creating a dish that is as elegant as it is comforting.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Italian
Ingredients
- Canned cannellini beans – 2 (15-ounce) cans, drained and rinsed
- Yellow onion – 1 medium, chopped
- Carrots – 2 medium, diced
- Celery stalks – 2, diced
- Garlic – 3 cloves, minced
- Chicken or vegetable stock – 6 cups
- Crushed tomatoes – 1 (14-ounce) can
- Fresh rosemary – 1 sprig
- Fresh thyme – 1 sprig
- Parmesan rind – 1 small piece (optional, for extra flavor)
- Salt and freshly ground black pepper – to taste
- Olive oil – 2 tbsp
- Fresh parsley – 2 tbsp, chopped (optional, for garnish)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
- Add Garlic and Herbs: Stir in the minced garlic and cook for 1 minute until fragrant. Add the sprigs of rosemary and thyme.
- Combine Beans and Tomatoes: Add the rinsed cannellini beans and crushed tomatoes to the pot. Stir to combine.
- Pour in the Stock: Add the chicken or vegetable stock and Parmesan rind (if using). Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes.
- Adjust Seasoning: Remove the herb sprigs and Parmesan rind. Taste the soup and season with salt and pepper as needed.
- Blend for Creaminess: For a creamier texture, use an immersion blender to partially puree the soup, leaving some beans and vegetables intact. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley and a drizzle of olive oil. Serve with crusty bread or a side salad.
