If you love warm and cozy meals, you will enjoy this Ina Garten Tuscan White Bean Soup Recipe. It is creamy, hearty and full of flavor.
This soup uses simple ingredients like white beans, carrots, celery and garlic. It is healthy and filling, perfect for lunch or dinner. Making it at home is easy and does not take much time.
I love how rich it tastes, even though it is very simple to make. In this blog, I will show you how to make Ina Garten Tuscan White Bean Soup, share my tips and explain everything step by step.
My Experience With This Recipe
The first time I made this soup, I was amazed. It was smooth, creamy and full of flavor. The beans became soft and perfect. Garlic and rosemary gave it a lovely aroma.
I liked that it felt fancy but was easy to cook. This recipe is forgiving, so it is hard to go wrong. I often make extra and store it for busy days. Eating this soup makes any day feel special. It is also great for sharing with family and friends.
Recipe Card Info
- Recipe Name: Ina Garten Tuscan White Bean Soup
- Servings: 6
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Course: Soup
- Cuisine: Italian
- Calories: 220 kcal per serving
Equipment List
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Blender or immersion blender (optional)
- Ladle
- Soup bowls
Ingredients You Need for Ina Garten Tuscan White Bean Soup
- 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
- Heat the Olive Oil
Put olive oil in a large soup pot. Heat over medium heat until warm. - Cook the Vegetables
Add chopped onion, carrots, and celery. Cook until soft, about 5–6 minutes. - Add Garlic and Herbs
Stir in garlic, rosemary, thyme and crushed red pepper. Cook 1 minute more. - Add Broth and Beans
Pour in broth and drained beans. Add the bay leaf. Stir well. - Simmer the Soup
Bring soup to a boil, then reduce heat. Let simmer for 25–30 minutes. - Blend the Soup (Optional)
Use an immersion blender for a creamy texture. Blend half or all the soup. - Add Cream and Seasonings
Stir in heavy cream if using. Add salt and pepper to taste. - Serve and Garnish
Ladle soup into bowls. Sprinkle with parsley and Parmesan if desired.
Recipe Tips
- Use low-sodium broth to control salt.
- Stir often while cooking to avoid sticking.
- Blending part of the soup makes it creamy.
- You can swap cannellini beans with great northern beans.
- Add a squeeze of lemon juice for extra freshness.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 12 g |
| Carbohydrates | 30 g |
| Fat | 7 g |
| Fiber | 8 g |
| Sodium | 600 mg |
Serving Suggestions
Serve this Tuscan white bean soup with warm bread. Garlic bread or crusty baguette works well. Add a small green salad for a light meal.
Top the soup with Parmesan for extra flavor. This soup is perfect for lunch or dinner on cold days. You can also serve it in small bowls as an appetizer.
Best Sides To Serve With
- Crusty Italian bread
- Garlic bread
- Simple green salad
- Roasted vegetables
- Grilled cheese sandwich
Storage and Reheating Tips
Store the soup in an airtight container in the fridge. It lasts 4–5 days. You can also freeze it up to 3 months. Reheat on the stove over low heat.
Stir occasionally until warm. If frozen, thaw in the fridge overnight before reheating. Avoid boiling after adding cream to prevent curdling.
FAQs about Ina Garten Tuscan White Bean Soup
Q1: Can I use dried beans instead of canned?
Yes, but soak dried beans overnight. Cook until soft before adding to soup.
Q2: Can I make this soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth. The flavor is still rich.
Q3: How do I make the soup creamier without cream?
Blend half the soup using a blender. This makes it naturally creamy and smooth.
Q4: Can I add other vegetables?
Yes, zucchini or spinach works well. Add during the last 10 minutes of cooking.
Q5: Can I make this soup ahead of time?
Yes, it tastes even better the next day. Store in the fridge and reheat gently.
Conclusion
This Ina Garten Tuscan White Bean Soup Recipe is easy, healthy and tasty. It is perfect for cozy meals at home. With simple ingredients and clear steps, anyone can make it.
You can customize it with herbs, cream or extra vegetables. It keeps well in the fridge and freezes nicely. Serve it with bread, salad or a sandwich for a complete meal.
I hope you try this recipe and enjoy it as much as I do. Learning how to make Ina Garten Tuscan White Bean Soup is simple and it will become a favorite in your home.
Ina Garten Tuscan White Bean Soup Recipe
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
Instructions
Heat the Olive Oil
- Put olive oil in a large soup pot. Heat over medium heat until warm.
Cook the Vegetables
- Add chopped onion, carrots, and celery. Cook until soft, about 5–6 minutes.
Add Garlic and Herbs
- Stir in garlic, rosemary, thyme, and crushed red pepper. Cook 1 minute more.
Add Broth and Beans
- Pour in broth and drained beans. Add the bay leaf. Stir well.
Simmer the Soup
- Bring soup to a boil, then reduce heat. Let simmer for 25–30 minutes.
Blend the Soup (Optional)
- Use an immersion blender for a creamy texture. Blend half or all the soup.
Add Cream and Seasonings
- Stir in heavy cream if using. Add salt and pepper to taste.
Serve and Garnish
- Ladle soup into bowls. Sprinkle with parsley and Parmesan if desired.
Notes
- Use low-sodium broth to control salt.
- Stir often while cooking to avoid sticking.
- Blending part of the soup makes it creamy.
- You can swap cannellini beans with great northern beans.
- Add a squeeze of lemon juice for extra freshness.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
