Is there anything more comforting than a bowl of warm soup on a chilly evening? Ina Garten’s Tuscan White Bean Soup ticks all the boxes for a cozy meal—rich flavor, creamy texture, and easy preparation. Made with simple, wholesome ingredients, this soup is creamy without a drop of cream! Imagine the Earthy scent of garlic and onion dancing with the freshness of rosemary and thyme while delicious cannellini beans soften in a savory broth. It’s an invitation to nurture your soul!
Perfect for weeknight dinners or a weekend gathering, this soup shines in its versatility. It’s a fantastic dish for those looking to whip up something quick and healthy. Loaded with fiber and protein from the beans, it’s pure comfort food that just happens to be good for you. Plus, it’s a fantastic way to clear out your pantry. If you have some herbs and beans hanging around, you’re already halfway there!
As the weather cools down, there’s no better time to treat yourself to this delightful recipe. Trust me, you’ll love how easy it is to make and how amazing it tastes. So grab your apron and let’s dive into this Tuscan treasure, inviting the rich flavors of Italy into your kitchen.
Why You’ll Love Ina Garten Tuscan White Bean Soup (Creamy, Easy, and Cozy)
This soup is a total crowd-pleaser, and here’s why: it’s creamy, cozy, and has an effortless charm that makes it great for any occasion. Here are just a few reasons to get excited about making this soup:
- Speed: Whip it up in about 30 minutes!
- Texture: Creamy without the heaviness; the beans are perfectly tender.
- Pantry-Friendly: Uses ingredients you probably already have.
- Meal-Prep Friendly: Make a big batch for leftovers all week.
- Dietary Friendly: Naturally vegetarian and can easily accommodate various diets.
- Flavorful: The fresh herbs elevate the taste, making each bite feel gourmet.
Olive Oil, Onion, Carrots, Celery, Garlic, Fresh Herbs (Rosemary & Thyme), Crushed Red Pepper (optional), Broth (Chicken or Vegetable), Cannellini Beans, Bay Leaf, Salt & Pepper, Heavy Cream (optional), Fresh Parsley, Grated Parmesan Cheese (optional)
Let’s talk about the ingredients that make this soup sing:
- Olive Oil – Adds a rich flavor and is key for sautéing the veggies.
- Onion – Brings sweetness and depth to the base.
- Carrots – Provide a mild sweetness and a lovely texture.
- Celery – Adds a touch of crunch and aromatic flavor.
- Garlic – A must-have for its robust, savory note.
- Fresh Herbs (Rosemary & Thyme) – The spirit of Italian cooking; they make this dish aromatic and flavorful.
- Crushed Red Pepper (optional) – A hint of spice if you like it hot!
- Broth (Chicken or Vegetable) – The heart of the soup; choose your favorite.
- Cannellini Beans – Tender and creamy, these beans make the soup hearty.
- Bay Leaf – Infuses the broth with subtle herbal notes.
- Salt & Pepper – Essential for seasoning; taste as you go.
- Heavy Cream (optional) – Make it luxurious if you like!
- Fresh Parsley – For a pop of freshness on top.
- Grated Parmesan Cheese (optional) – A final touch of umami goodness.
Ready to cook? See the recipe card for exact measurements below!
How to Make Ina Garten’s Tuscan White Bean Soup
Phase 1 – Prep
- Gather your ingredients.
- Wash and peel the carrots, then dice them into small pieces.
- Chop the onion, celery, and garlic finely.
- Rinse the cannellini beans if using canned.
Phase 2 – Cook/Assemble
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion, and sauté until translucent (about 5 minutes).
- Toss in the chopped carrots and celery; cook for another 5 minutes.
- Stir in the garlic and cook for 1 more minute, until fragrant.
- Add the cannellini beans, broth, and bay leaf; stir well.
- Season with salt, pepper, and crushed red pepper if using.
- Bring to a boil, then reduce to low and simmer for 15–20 minutes, letting the flavors meld.
Phase 3 – Serve
- Remove the bay leaf from the pot.
- If you’d like it creamier, whisk in heavy cream at this point.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
- Enjoy with a slice of crusty bread for a complete meal!
Pro Tips for the Best Results
- Use Fresh Herbs: Fresh makes a huge difference. If you can’t find fresh, dried herbs can work in a pinch; just use less.
- Swap for Other Beans: If you can’t find cannellini beans, navy or great northern beans work beautifully too.
- Storage: Store leftovers in an airtight container; it stays good in the fridge for about 5 days.
- Garnish Wisely: Top with a drizzle of high-quality olive oil for a flavor boost.
- Make It Creamy: Blend a portion of the soup for a creamier texture without added cream.
Common Mistakes to Avoid
One common mistake is under-seasoning. Soup needs enough salt to bring out its flavors, so start with what the recipe suggests and adjust to your taste. Tasting along the way is key!
Another mistake is not allowing it to simmer long enough. Simmering lets the flavors deepen and meld—that extra time is totally worth it. You want those ingredients to have a chance to really get to know each other!
Lastly, don’t skip the bay leaf! It might seem small, but it adds that subtle depth of flavor that can elevate your soup from tasty to unforgettable.
Recipe Variations
- Gluten-Free: Perfect as is!
- Dairy-Free: Omit the cream and Parmesan for a lighter version.
- Spicy: Add more crushed red pepper or a squeeze of lemon juice for zest.
- Herbal: Swap out thyme for sage for a different herbal backdrop.
- Stovetop: This recipe is great on the stovetop, but you can try an Instant Pot for quicker cooking!
How to Serve Ina Garten’s Tuscan White Bean Soup
Best Pairings: Crusty bread, a simple side salad, or even a grilled cheese sandwich.
Toppings & Garnishes: Fresh parsley, a sprinkle of Parmesan cheese, or a drizzle of olive oil.
Make Ahead & Storage
Can I Meal Prep This?
Yes, it’s perfect for meal prep! Make in advance and store for easy lunches or dinners throughout the week.
Storing Leftovers
Store in airtight containers in the fridge for up to 5 days. Reheat on the stove or microwave.
Freezing
This soup freezes well for up to 3 months! Just remember, the texture may be slightly different after thawing.
Reheating
To reheat, warm on the stove over low heat, stirring occasionally, for about 10 minutes. In the microwave, heat for 2-3 minutes, stirring halfway through.
FAQs
Can I use frozen beans?
Yes, just thaw them beforehand and add them during the cooking process.
How to make it extra creamy without cream?
Blend some of the soup and stir it back in for a creamy texture!
Can I double it?
Absolutely! Just use a larger pot and adjust the seasonings as needed.
How to fix a too-thick soup?
Add a little more broth or water and stir until you reach your desired consistency.
Not only is Ina Garten’s Tuscan White Bean Soup creamy and delicious, but it’s also a quick and wholesome dish for any day of the week. Enjoy the warm, inviting flavors, and don’t forget to let us know how it turns out by rating or commenting on your experience!
Tuscan White Bean Soup
Ingredients
Vegetables and Aromatics
- 2 tablespoons Olive Oil For sautéing
- 1 medium Onion, chopped Brings sweetness and depth
- 2 medium Carrots, diced Provides mild sweetness
- 2 stalks Celery, diced Adds crunch and flavor
- 3 cloves Garlic, minced Essential for flavor
Soup Base
- 4 cups Broth (Chicken or Vegetable) The heart of the soup
- 2 cans Cannellini Beans, drained and rinsed Can substitute with navy or great northern beans
- 1 bay leaf Bay Leaf Adds herbal notes
Seasoning and Garnish
- 1 teaspoon Salt To taste
- 1 teaspoon Black Pepper To taste
- 1/4 teaspoon Crushed Red Pepper (optional) For a hint of spice
- 1/2 cup Heavy Cream (optional) For creaminess
- 1/4 cup Fresh Parsley, chopped For garnish
- 1/4 cup Grated Parmesan Cheese (optional) For garnish
Fresh Herbs
- 2 teaspoons Fresh Rosemary, chopped Key for Italian flavors
- 2 teaspoons Fresh Thyme, chopped Key for Italian flavors
Instructions
Preparation
- Gather your ingredients.
- Wash and peel the carrots, then dice them into small pieces.
- Chop the onion, celery, and garlic finely.
- Rinse the cannellini beans if using canned.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent (about 5 minutes).
- Add the chopped carrots and celery; cook for another 5 minutes.
- Stir in the garlic and cook for 1 more minute, until fragrant.
- Add the cannellini beans, broth, and bay leaf; stir well.
- Season with salt, pepper, and crushed red pepper if using.
- Bring to a boil, then reduce to low and simmer for 15-20 minutes.
Serving
- Remove the bay leaf from the pot.
- If you’d like it creamier, whisk in heavy cream at this point.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
- Enjoy with a slice of crusty bread for a complete meal!