Tuscan White Bean Soup

why make this recipe

This Tuscan white bean soup is warm, simple, and full of flavor. It uses few ingredients and cooks in one pot. It is great for cool nights, quick lunches, or when you want a healthy, filling meal. For an easy side idea, try a simple dessert after the soup like a quick 4-ingredient treat.

introduction

Ina Garten’s version of Tuscan white bean soup keeps the taste clean and the steps easy. The soup uses white beans, fresh herbs, and good broth. You get a creamy, comforting bowl without a lot of fuss. If you like other easy soups, you may also enjoy these easy potato soup recipes for more ideas.

how to make Ina Garten Tuscan White Bean Soup Recipe

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, carrots, and celery. Cook until soft, about 8–10 minutes.
3. Stir in the minced garlic, chopped rosemary, chopped thyme, and crushed red pepper (if using). Cook 1 minute more until fragrant.
4. Pour in the broth, add the drained and rinsed cannellini beans, and add the bay leaf.
5. Bring to a boil, then lower the heat and let the soup simmer for 15–20 minutes.
6. For a smoother texture, blend part of the soup with an immersion blender or in a blender, then return it to the pot.
7. Stir in the heavy cream if you want a richer soup. Season with salt and pepper to taste.
8. Remove the bay leaf. Serve hot with chopped fresh parsley and grated Parmesan if desired.

You can learn simple waste-cutting methods that also work well when you cook this soup in the piece about sustainable cooking tips.

Ingredients :

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 3 garlic cloves (minced)
• 1 teaspoon fresh rosemary (chopped)
• 1 teaspoon fresh thyme (chopped)
• 1/2 teaspoon crushed red pepper (optional)
• 4 cups low-sodium chicken or vegetable broth
• 3 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup heavy cream (optional for creamier soup)
• Fresh parsley (chopped for garnish)
• Grated Parmesan cheese for serving (optional)

Directions :

• Heat the Olive Oil: Warm oil in a large soup pot over medium heat.
• Cook the Vegetables: Add onion, carrots, and celery. Sauté until soft.
• Add Garlic and Herbs: Stir in garlic, rosemary, thyme, and red pepper. Cook until fragrant.
• Add Broth and Beans: Pour in broth, add beans and bay leaf.
• Simmer the Soup: Bring to a boil, then reduce heat and simmer about 15–20 minutes.
• Blend the Soup (Optional): Blend some or all for a creamier texture.
• Add Cream and Seasonings: Stir in heavy cream if using. Add salt and pepper to taste.
• Serve and Garnish: Remove bay leaf. Ladle into bowls and top with parsley and Parmesan.

how to serve Ina Garten Tuscan White Bean Soup Recipe

Serve the soup hot in bowls. Add chopped parsley and grated Parmesan on top. Offer crusty bread or a green salad on the side. A light drizzle of olive oil also works well.

how to store Ina Garten Tuscan White Bean Soup Recipe

Cool the soup to room temperature. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on low until hot.

tips to make Ina Garten Tuscan White Bean Soup Recipe

• Use good low-sodium broth for the best flavor.
• If you want a creamier soup, blend half the soup and leave the rest chunky.
• Taste and add salt at the end because canned beans can vary in salt.
• Save veggie scraps for stock to reduce waste and add flavor. See more on waste-free cooking in the sustainable cooking guide for simple tips.
• If you like heat, increase the crushed red pepper a little.

variation (if any)

• Make it vegetarian: Use vegetable broth.
• Add greens: Stir in chopped spinach or kale at the end until wilted.
• Add sausage: Brown Italian sausage first, then cook vegetables in the same pot.
• Make it lighter: Skip the heavy cream and use more broth.

FAQs

Q: Can I use dried beans instead of canned?
A: Yes. Soak and cook them first, or use a pressure cooker. Use about 1 1/2 cups dried beans (yields similar to three 15-ounce cans).

Q: Can I skip the cream?
A: Yes. The soup is good without cream. The cream just makes it richer.

Q: How do I make the soup thicker?
A: Blend part of the soup or mash some beans with a spoon. You can also add a small potato while cooking and mash it for body.

Q: Can I make this on the stovetop and then finish in an Instant Pot or slow cooker?
A: Yes. Cook the vegetables first, then transfer to your slow cooker or Instant Pot with the beans and broth. Adjust cooking time per your device.

Conclusion

For Ina Garten’s original recipe details and tips, you can check the official recipe page at Ina Garten Tuscan White Bean Soup | Recipes – Barefoot Contessa. For a thoughtful review and notes on how the soup tastes and performs, read the review at Ina Garten Tuscan Bean Soup Review – Simply Recipes.

Ina Garten’s Tuscan White Bean Soup

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A warm, comforting Tuscan white bean soup using simple ingredients, perfect for cool nights or quick lunches.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 3 garlic cloves (minced)
• 1 teaspoon fresh rosemary (chopped)
• 1 teaspoon fresh thyme (chopped)
• 1/2 teaspoon crushed red pepper (optional)
• 4 cups low-sodium chicken or vegetable broth
• 3 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup heavy cream (optional for creamier soup)
• Fresh parsley (chopped for garnish)
• Grated Parmesan cheese for serving (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, carrots, and celery. Cook until soft, about 8–10 minutes.
3. Stir in the minced garlic, chopped rosemary, chopped thyme, and crushed red pepper (if using). Cook for 1 minute more until fragrant.
4. Pour in the broth, add the drained and rinsed cannellini beans, and add the bay leaf.
5. Bring to a boil, then lower the heat and let the soup simmer for 15-20 minutes.
6. For a smoother texture, blend part of the soup with an immersion blender or in a blender, then return it to the pot.
7. Stir in the heavy cream if you want a richer soup. Season with salt and pepper to taste.
8. Remove the bay leaf. Serve hot with chopped fresh parsley and grated Parmesan if desired.

Notes

Cool the soup to room temperature and store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on low until hot.

• Author: mehdilmh
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 15g
• Protein: 18g
• Cholesterol: 20mg

Keywords: bean soup, Tuscan soup, vegetarian soup, easy soup recipe, healthy soup