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Ina Garten’s Tuscan White Bean Soup

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Ina Garten’s Tuscan White Bean Soup is a comforting, hearty soup made with tender vegetables, creamy cannellini beans, and a flavorful broth. With a rich texture and a cozy combination of ingredients, it’s perfect for cold days and easy to prepare for a nourishing meal.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 45–60 minutes
  • Total Time: 1 hour
  • Yield: 6-8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. 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. For a vegetarian version, omit the pancetta and move to the next step.
  2. Add diced onions, leeks, carrots, and celery to the pot. Stir and cook for about 10 minutes until softened.
  3. Stir in minced garlic and cook for an additional 1–2 minutes until fragrant. Add chopped rosemary (if using) and stir to combine.
  4. Pour in the cannellini beans, 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 beans to soften and break down into the broth.
  5. Once the soup is done, remove the bay leaves and discard them. For a vegetarian version, stir in two tablespoons of nutritional yeast to add a cheesy, savory flavor.
  6. Serve the soup hot, garnished with freshly grated Parmesan cheese and a hunk of sturdy bread for dipping.

Notes

  • For a vegetarian version, skip the pancetta and use vegetable stock instead of chicken stock. You can also add nutritional yeast to give it a cheesy flavor without dairy.
  • Add fresh spinach, kale, or zucchini for extra vegetables.
  • For a spicy kick, add red pepper flakes when sautéing the vegetables.
  • Freeze the soup for up to 3 months; thaw overnight in the fridge and reheat on the stovetop.

Nutrition

Find it online: https://cheftinaskitchen.com/ina-gartens-tuscan-white-bean-soup/