I like making this Tuscan White Bean Soup inspired by Ina Garten when I want something warm, rustic, and deeply comforting. It’s a simple soup built on wholesome ingredients, with creamy beans, vegetables, and herbs coming together in a rich and satisfying way.
Why You’ll Love This Recipe
I love how this soup feels both hearty and light at the same time. The white beans create a creamy texture without needing heavy cream, and the blend of vegetables and herbs gives it a deep, slow-cooked flavor. I also enjoy how flexible it is—I can keep it vegetarian or add extra protein if I want. It’s the kind of recipe I turn to when I want something nourishing and easy to prepare.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- olive oil
- onion, chopped
- carrots, diced
- celery, diced
- garlic, minced
- canned or cooked white beans (such as cannellini)
- vegetable or chicken broth
- diced tomatoes
- fresh rosemary or thyme
- bay leaf
- salt
- black pepper
- spinach or kale
- grated parmesan cheese (optional)
Directions
I start by heating olive oil in a large pot over medium heat. Then I sauté the onion, carrots, and celery until they soften and become fragrant. I add the garlic and cook it briefly so it doesn’t burn.
Next, I stir in the white beans, diced tomatoes, broth, and herbs like rosemary and bay leaf. I bring everything to a gentle boil, then reduce the heat and let it simmer for about 20 to 30 minutes so the flavors develop.
I like to mash a small portion of the beans directly in the pot to thicken the soup naturally. After that, I add the spinach or kale and let it wilt into the soup.
Before serving, I season with salt and black pepper, remove the bay leaf, and finish with grated parmesan if I want an extra savory touch.
Servings and timing
I usually get about 4 to 6 servings from this recipe.
Prep time takes around 10 to 15 minutes, and cooking time is about 30 minutes, so the total time is roughly 45 minutes.
Variations
I sometimes add cooked sausage or shredded chicken for a heartier version.
If I want a smoother texture, I blend part of the soup instead of mashing the beans.
I like adding a splash of lemon juice at the end for brightness.
For a more traditional Tuscan feel, I serve it with crusty bread or stir in small pasta.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
When reheating, I warm it on the stove over medium heat, adding a bit of broth or water if it thickens too much. I find the flavors deepen even more the next day, which makes it even better.
FAQs
Can I use dried beans instead of canned?
I sometimes use dried beans, but I make sure to soak and cook them beforehand to save time during the soup preparation.
Is this soup vegetarian?
I make it vegetarian by using vegetable broth and skipping any meat additions.
Can I freeze this soup?
I freeze it in portions, and it keeps well for up to 3 months. I just thaw and reheat when needed.
What greens work best in this soup?
I like using spinach for a softer texture or kale for something more hearty and robust.
How do I thicken the soup naturally?
I mash some of the beans or blend a portion of the soup, which gives it a creamy consistency without adding cream.
Conclusion
I keep this Tuscan White Bean Soup inspired by Ina Garten in my regular rotation because it’s simple, nourishing, and full of comforting flavors. It’s one of those recipes I rely on when I want something wholesome that still feels satisfying and homemade.
Print
Ina Garten Tuscan White Bean Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A warm and rustic Tuscan-style white bean soup inspired by Ina Garten, made with creamy beans, vegetables, and herbs for a nourishing and comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (cannellini), drained and rinsed
- 4 cups vegetable or chicken broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon fresh rosemary or thyme
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
- 2 cups spinach or kale
- 1/4 cup grated parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery, and sauté until softened, about 5–7 minutes.
- Add minced garlic and cook for about 1 minute until fragrant.
- Stir in white beans, diced tomatoes, broth, rosemary or thyme, and bay leaf.
- Bring to a gentle boil, then reduce heat and simmer for 20–30 minutes.
- Mash a portion of the beans in the pot to naturally thicken the soup.
- Add spinach or kale and cook until wilted.
- Season with salt and black pepper to taste.
- Remove bay leaf before serving.
- Serve hot, topped with grated parmesan cheese if desired.
Notes
- Use canned beans for convenience or pre-cooked dried beans for a more traditional approach.
- Add cooked sausage or shredded chicken for extra protein.
- Blend part of the soup for a smoother texture.
- A splash of lemon juice at the end adds brightness.
- Serve with crusty bread or stir in small pasta for a heartier meal.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat with extra broth or water if the soup thickens too much.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 5 mg
