Ina Garten Tuscan White Bean Soup Recipe

Ina Garten Tuscan White Bean Soup is a Mediterranean-style vegetable dish. This hearty lunch features creamy cannellini beans, crushed tomatoes, and fresh rosemary for a deep savoury flavour.

I learned that blending only half of the soup is what gives it that dense texture. If you skip this, the broth stays thin and watery. The starch from the crushed beans acts as a natural thickener that holds the ingredients together. I tried leaving it chunky once and it just felt like a bowl of beans in water.

The rosemary and thyme are doing more work than you’d think. Without these fresh herbs, the beans can taste a bit flat. I keep a pot of rosemary on my windowsill just for this recipe because it makes the whole kitchen smell like a Tuscan villa. It’s one of those recipes that looks harder than it is, but the whole thing comes down to the quality of the stock.

Ina Garten Tuscan White Bean Soup Recipe Ingredients

• 30ml (2 tbsp) olive oil
• 150g (5oz) brown onion, diced
• 250g (9oz) carrots, diced
• 120g (4oz) celery, diced
• 3 garlic cloves, minced
• 1.4 litres (48fl oz) chicken or vegetable stock
• 2 x 400g (14oz) cans cannellini beans, drained and rinsed
• 400g (14oz) can crushed tomatoes
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 small Parmesan rind
• Sea salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped

How To Make Ina Garten Tuscan White Bean Soup Recipe

1. Sauté the vegetables: Heat the olive oil in a large saucepan over a medium heat. Add the diced onion, carrots, and celery and cook for 5 to 7 minutes until the onions are soft and see-through. Stir the pan occasionally so the vegetables do not catch on the bottom or turn brown.
2. Add garlic and herbs: Stir in the minced garlic and cook for one minute until you can smell it. Add the fresh rosemary and thyme sprigs to the saucepan. Make sure the garlic stays moving so it does not burn and turn bitter in the hot oil.
3. Combine beans and tomatoes: Tip the drained cannellini beans and the crushed tomatoes into the saucepan. Use your spoon to mix them into the cooked vegetables until the ingredients are evenly spread.
4. Pour in the stock: Add the stock and the Parmesan rind to the pot. Bring the liquid to a boil, then immediately turn the heat down and simmer uncovered for 20 to 25 minutes. You’ll know it is ready when the carrots are soft and the flavours have melded into a rich broth.
5. Season the soup: Lift out the woody herb sprigs and the Parmesan rind with a slotted spoon and throw them away. Taste the liquid and add salt and pepper until the flavours pop.
6. Blend for creaminess: Use an immersion blender to partially puree the mixture directly in the pan. Stop when about half the beans are crushed but you still have plenty of whole vegetables for texture. If you use a stand blender, move two ladles of soup to the jug, blend until smooth, and then stir it back into the pot.
7. Serve and garnish: Ladle the hot soup into deep bowls and top each portion with a sprinkle of fresh parsley. Finish with a small drizzle of extra virgin olive oil over the surface. Serve the soup immediately while it is still steaming alongside a thick slice of crusty bread.

Recipe Tips

Keep the rind. Saving old Parmesan rinds in the freezer is a great way to always have this secret ingredient ready. It adds a salty, nutty depth to the stock that you cannot get from salt alone.

Don’t over-process. Leave at least half the beans whole to make sure the soup feels like a meal rather than a smooth sauce. You want to see the carrots and celery in the finished bowl.

Rinse the beans. Washing canned beans removes the metallic-tasting liquid and excess salt from the tin. This keeps the colour of the soup bright and the flavours clean.

Prepare ahead. This soup tastes even better the next day after the herbs have had more time to soak into the beans. Just add a splash of water when you reheat it as it will thicken in the fridge.

Check the stock. Use a high-quality stock so you have full control over how salty the final dish becomes. Homemade chicken stock makes a massive difference if you have some in the freezer.

Watch the garlic. Add the garlic only after the onions are soft to prevent it from burning during the long sauté. Burnt garlic will leave a bitter aftertaste that spoils the delicate rosemary flavour.

What To Serve With Tuscan White Bean Soup

This rustic soup needs something substantial to soak up the thick tomato broth. I usually serve it with toasted ciabatta or a warm piece of garlic bread. A lovely drizzle of lemon oil over the top also adds a bright note to the savoury beans.

A simple green salad with a sharp balsamic dressing works well to balance the richness of the stock. You could also offer a plate of roasted aubergine or courgettes on the side for a full Mediterranean feast.

How To Store Tuscan White Bean Soup

Fridge

Place the cooled soup in an airtight container and store it in the fridge for up to 4 days. The liquid will thicken as it sits, so you might need a splash of water when you use it again to bring it back to the right consistency.

Reheat

Warm the soup in a small saucepan over a medium heat until it starts to simmer. Avoid boiling it vigorously for a long time as this can make the whole beans break down too much and become mushy.

Freeze

Pour the cold soup into freezer-safe containers or bags and freeze for up to 3 months. Let it thaw in the fridge overnight before you try to reheat it on the hob the following day.

Ina Garten Tuscan White Bean Soup Recipe Nutrition Facts

Per serving (1 of 6):

• Calories: 220
• Protein: 10g
• Fat: 6g
• Carbohydrates: 32g
• Sugar: 6g
• Sodium: 620mg

Estimated. May vary based on ingredients and cooking methods.

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