Ina Garten’s Tuscan White Bean Soup

Why You’ll Love This Recipe

I love how Ina’s Tuscan White Bean Soup combines simplicity and depth of flavor. The beans become ultra-creamy as they simmer, infusing the broth with richness. Even with shortcuts like canned beans and pre-diced pancetta, the soup still manages to retain that homemade goodness, making it perfect for busy weeknights. Plus, with a couple of easy tweaks, I can make it vegetarian, so it works for anyone at the table. It’s a dish that doesn’t just warm my body, but it also feels like a hug in a bowl.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 oz diced pancetta (or omit for a vegetarian version)

¼ cup olive oil

2 cups diced onions

2 cups diced leeks

2 cups diced carrots

2 cups diced celery

6 cloves garlic, minced

2 cans (14 oz each) cannellini beans, drained and rinsed

8 cups low-sodium chicken stock (or vegetable stock for vegetarian)

2 bay leaves

1 tablespoon kosher salt (or ½ tablespoon table salt)

1 teaspoon ground black pepper

2 teaspoons finely chopped fresh rosemary (optional, or 1 teaspoon dried)

Freshly grated Parmesan cheese (omit for vegetarian version)

Sturdy bread, for serving

directions

Cook the Pancetta and Vegetables:
In a large pot or Dutch oven, heat ¼ cup of olive oil over medium heat. Add the diced pancetta and cook until browned and crispy, about 5 minutes. If making the vegetarian version, just skip this step and proceed to the next one. Add the diced onions, leeks, carrots, and celery to the pot. Stir and cook for about 10 minutes until the vegetables soften.

Add Garlic and Seasoning:
Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant. Add the chopped rosemary (if using), and stir to combine.

Simmer the Soup:
Pour in the drained and rinsed cannellini beans, followed by the chicken stock, bay leaves, salt, and pepper. Stir everything together and bring to a simmer. Cover the pot with the lid slightly ajar and let the soup simmer on low heat for 45 minutes to 1 hour, allowing the flavors to meld and the beans to soften and break down into the broth.

Finish and Serve:
Once the soup is done, remove the bay leaves and discard them. If you made the vegetarian version, stir in two tablespoons of nutritional yeast to add a cheesy, savory flavor. Serve the soup hot, garnished with freshly grated Parmesan cheese and a hunk of sturdy bread for dipping.

Servings and timing

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 45–60 minutes
Total Time: 1 hour

Variations

For a vegetarian version, simply omit the pancetta and use vegetable stock instead of chicken stock. You can also add nutritional yeast to give it a cheesy flavor without the dairy.

I sometimes add a handful of fresh spinach or kale at the end of cooking for extra color and nutrition.

For a spicy kick, add a pinch of red pepper flakes when sautéing the vegetables.

storage/reheating

I love making a big batch of this soup because it keeps so well. Store leftovers in an airtight container in the fridge for up to 4-5 days. To reheat, simply warm it on the stove over medium heat, adding a bit more stock or water if the soup has thickened too much.

This soup also freezes well! Let it cool completely, then transfer it to a freezer-safe container. It will last in the freezer for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

FAQs

Can I make this soup ahead of time?

Yes, I actually think the flavors develop even more when the soup sits for a day or two. I often make it a day in advance and just reheat it before serving.

Can I use dried beans instead of canned?

You can, but they need to be soaked and cooked beforehand. If you want to go this route, I’d recommend using about 1 ½ cups of dried cannellini beans. Make sure to cook them separately, then add them to the soup once they’re soft.

Can I add more vegetables?

Absolutely! I sometimes add zucchini or even some diced potatoes to make it even heartier. You could also toss in some fresh greens like spinach or kale for extra nutrients.

How can I make the soup richer without the pancetta?

If I’m skipping the pancetta, I add an extra drizzle of olive oil or a little extra Parmesan at the end to enrich the flavor.

Can I make this soup spicy?

Yes, I sometimes add red pepper flakes or a bit of diced chili to the sautéed vegetables to give the soup a little heat.

Conclusion

Ina Garten’s Tuscan White Bean Soup is one of those dishes I keep coming back to, especially during the colder months. The hearty beans, flavorful broth, and tender vegetables make for the perfect winter comfort food. And with a few simple shortcuts, it’s easy to make without sacrificing any of the depth and richness that makes this soup so special. Whether I’m making it vegetarian or sticking to the original recipe, it’s sure to be a hit at the dinner table.

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