Tuscan White Bean Soup

why make this recipe

Ina Garten’s Tuscan White Bean Soup is warm, simple, and comforting. It uses pantry ingredients and cooks fast. You will get a creamy, savory soup that fills the kitchen with a nice smell. If you want another creamy soup idea, try this creamy white lasagna soup recipe for a different take.

introduction

This soup blends white beans, garlic, herbs, and broth. You can make it lighter or richer. It suits weeknight dinners and guests. The steps are easy and clear. If you follow the recipe, you will have a smooth, tasty soup in about 30 to 40 minutes.

how to make Ina Garten Tuscan White Bean Soup

1. Heat 2 tablespoons olive oil in a large pot over medium heat.
2. Add 1 chopped medium onion, 2 chopped carrots, and 2 chopped celery stalks. Cook until soft, about 8 minutes.
3. Stir in 3 minced garlic cloves, 1 teaspoon chopped fresh rosemary, 1 teaspoon chopped fresh thyme, and 1/2 teaspoon crushed red pepper if you like heat. Cook 1 minute.
4. Add 4 cups low-sodium chicken or vegetable broth, 3 cans (15 ounces each) cannellini beans (drained and rinsed), and 1 bay leaf.
5. Bring to a simmer and cook 15 minutes so the flavors blend.
6. Remove the bay leaf. For a smoother soup, blend part of the soup with an immersion blender or in a blender, then return it to the pot.
7. Stir in 1/4 cup heavy cream if you want a creamier texture. Season with salt and pepper to taste.
8. Serve hot with chopped fresh parsley and grated Parmesan if you like.

For a low-carb version or different seasoning ideas, you can compare methods with this hearty keto Tuscan soup.

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 in a large pot over medium heat.
• Cook the chopped onion, carrots, and celery until soft, about 8 minutes.
• Add the minced garlic, rosemary, thyme, and crushed red pepper and cook 1 minute.
• Add the broth, beans, and bay leaf. Bring to a simmer.
• Simmer the soup 15 minutes.
• Blend part of the soup for a creamier texture, if desired.
• Stir in the cream and season with salt and pepper.
• Serve hot, garnished with parsley and Parmesan.

how to serve Ina Garten Tuscan White Bean Soup

Serve the soup hot in bowls. Top with chopped fresh parsley and grated Parmesan. Offer crusty bread or a simple green salad on the side. This soup also pairs well with a light sandwich for a quick meal.

how to store Ina Garten Tuscan White Bean Soup

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

tips to make Ina Garten Tuscan White Bean Soup

• Use low-sodium broth so you can control the salt.
• Drain and rinse canned beans to remove excess sodium and canning liquid.
• Blend half the soup for a creamy texture while keeping some beans whole for bite.
• Add heavy cream last and heat gently to avoid curdling.
• For a quick weeknight meal idea with easy sides, you might like these simple sandwiches like 1 Dr Pepper barbecue sloppy joes as an alternative main dish.

variation (if any)

• Vegetarian: Use vegetable broth instead of chicken broth.
• Spicy: Increase crushed red pepper or add a pinch of cayenne.
• Meaty: Add cooked Italian sausage or shredded chicken before serving.
• Chunky or smooth: Blend none, half, or all of the soup to get the texture you like.

FAQs

Q: Can I use dried beans instead of canned?
A: Yes. Soak and cook dried cannellini beans first, then add them when you add the broth. Dried beans need more time to cook.

Q: Can I make this soup in a slow cooker?
A: Yes. Cook the vegetables first on the stove, then add to the slow cooker with the beans, broth, and herbs. Cook on low 4–6 hours.

Q: Is this soup freezer-friendly?
A: Yes. Freeze in meal-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

Q: Can I omit the cream?
A: Yes. The soup is tasty without cream. Blend more for creaminess without dairy.

Q: How do I reheat the soup without thinning it too much?
A: Reheat slowly on low heat and stir. If it gets too thick, add a splash of broth or water.

Conclusion

For the original source and Ina Garten’s full approach, visit the Barefoot Contessa Tuscan White Bean Soup recipe page. For a review and notes about this version, read the Simply Recipes review of Ina Garten’s Tuscan bean soup.

Ina Garten’s Tuscan White Bean Soup

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• Author: lamharmalmehdi25
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A warm, simple, and comforting soup made with pantry ingredients that cooks quickly, offering a creamy and savory flavor.

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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)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Cook the chopped onion, carrots, and celery until soft, about 8 minutes.
3. Add the minced garlic, rosemary, thyme, and crushed red pepper and cook for 1 minute.
4. Add the broth, beans, and bay leaf. Bring to a simmer.
5. Simmer the soup for 15 minutes.
6. Blend part of the soup for a creamier texture, if desired.
7. Stir in the cream and season with salt and pepper.
8. Serve hot, garnished with parsley and Parmesan.

Notes

Use low-sodium broth to control the salt. Drain and rinse canned beans to remove excess sodium. Blend half for a creamier texture while keeping some beans whole for bite.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 2g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 20mg

Keywords: soup, white bean, Tuscan, recipe, vegetarian