Ina Garten Tuscan White Bean Soup Recipe
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.
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.