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.
Author:Anabelle Mclean
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.