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Ina Garten Tuscan White Bean Soup

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.

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

  1. 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.
  2. Add Garlic and Herbs: Stir in the minced garlic and cook for 1 minute until fragrant. Add the sprigs of rosemary and thyme.
  3. Combine Beans and Tomatoes: Add the rinsed cannellini beans and crushed tomatoes to the pot. Stir to combine.
  4. 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.
  5. Adjust Seasoning: Remove the herb sprigs and Parmesan rind. Taste the soup and season with salt and pepper as needed.
  6. 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.
  7. 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.