Ina Garten Tuscan White Bean Soup Recipe

This Ina Garten Tuscan White Bean Soup is a hearty and flavorful recipe, which uses cannellini beans and crushed tomatoes. It’s a classic, foolproof recipe, ready in about 45 minutes.

Jump to Recipe

Ina Garten Tuscan White Bean Soup Ingredients

• 2 (15-ounce) cans canned cannellini beans, drained and rinsed
• 1 medium yellow onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken or vegetable stock
• 1 (14-ounce) can crushed tomatoes
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 small piece Parmesan rind (optional, for extra flavor)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

How To Make Ina Garten Tuscan White Bean Soup

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
2. Add garlic and herbs: Stir in garlic and cook for 1 minute. Add rosemary and thyme.
3. Combine beans and tomatoes: Stir in cannellini beans and crushed tomatoes.
4. Pour in the stock: Add chicken or vegetable stock and Parmesan rind if using. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
5. Season the soup: Remove herb sprigs and Parmesan rind. Taste and adjust with salt and pepper.
6. Blend for creaminess: Use an immersion blender to partially puree, leaving some chunks. Or blend a portion of soup, then return to the pot.
7. Serve and garnish: Ladle into bowls, top with parsley and a drizzle of olive oil. Serve with crusty bread or salad.

Recipe Tips

• How to make it vegetarian: Use vegetable stock and skip the Parmesan rind for a fully vegetarian version.
• How to thicken the soup naturally: Blend more beans into the broth for a thicker texture without cream.
• Can I use dried beans instead of canned? Yes, but soak overnight and cook separately before adding.
• How to store leftovers: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
• Best bread to serve with it: Crusty sourdough, ciabatta, or garlic bread pairs perfectly.

What To Serve With Tuscan White Bean Soup

This Tuscan-style soup goes well with:

• Crusty garlic bread
• Fresh green salad
• Roasted vegetables
• A glass of red wine

How To Store Tuscan White Bean Soup

• Refrigerate: Store cooled soup in the fridge up to 4 days.
• Freeze: Freeze in airtight containers up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm gently on the stove or in the microwave until heated through.

Tuscan White Bean Soup Nutrition Facts (Estimated per serving)

• Calories: 220 kcal
• Carbohydrates: 32 g
• Protein: 10 g
• Fat: 6 g
• Saturated Fat: 1 g
• Sodium: 620 mg
• Fiber: 8 g
• Sugar: 6 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I add meat to Tuscan white bean soup?
Yes, Italian sausage, pancetta, or shredded chicken are great additions.

Why is my white bean soup bland?
Make sure to season with enough salt and pepper, and don’t skip fresh herbs or Parmesan rind.

Can I make this soup in a slow cooker?
Yes, combine all ingredients and cook on LOW for 6–8 hours or HIGH for 3–4 hours.

Do I need to blend the soup?
Blending part of the soup creates a creamy texture, but you can leave it chunky if preferred.

Try More Recipes:

• Ina Garten Mushroom Farro Soup Recipe
• Ina Garten Roasted Tomato Soup Recipe
• Ina Garten Loaded Potato Soup Recipe