I enjoy making this Tuscan white bean soup inspired by Ina Garten whenever I want a warm and comforting meal with simple ingredients. The soup combines creamy white beans, vegetables, herbs, and a rich broth that creates a rustic and satisfying dish. I like how it captures the essence of classic Italian home cooking while remaining easy to prepare.
Why You’ll Love This Recipe
I appreciate how this soup delivers deep flavor using wholesome ingredients. The white beans create a creamy texture while the herbs and vegetables add layers of savory taste. I also enjoy how flexible the recipe is because I can easily add extra vegetables or protein if I want a heartier bowl. Another reason I love making this soup is that it tastes even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cans (15 oz each) cannellini beans, drained and rinsed
1 small yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
4 cups chicken broth or vegetable broth
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp black pepper
1 cup chopped kale or spinach
1 tbsp lemon juice
Optional additions:
grated Parmesan cheese
crusty bread for serving
red pepper flakes
Directions
I begin by heating olive oil in a large pot over medium heat. I add the diced onion, carrots, and celery and cook them for about 5 minutes until they start to soften.
Next, I stir in the minced garlic and cook it for about 30 seconds until fragrant.
I add the cannellini beans, chicken broth, thyme, rosemary, salt, and black pepper to the pot. I stir everything together and bring the soup to a gentle simmer.
I allow the soup to cook for about 15 to 20 minutes so the flavors blend together.
After that, I add the chopped kale or spinach and let it cook for another 3 to 5 minutes until the greens soften.
Finally, I stir in the lemon juice and taste the soup to adjust the seasoning if needed. I like serving the soup warm with grated Parmesan cheese and crusty bread.
Servings and timing
Servings: 6 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
I sometimes add diced tomatoes for a slightly tangy flavor. Another variation I enjoy is including cooked Italian sausage or shredded chicken to make the soup more filling. Occasionally I blend a small portion of the beans and return them to the pot to create a thicker and creamier texture. I also like adding fresh herbs such as basil or parsley for a brighter finish.
storage/reheating
I store leftover soup in an airtight container in the refrigerator for up to four days. The soup often becomes more flavorful as it sits.
For longer storage, I freeze the soup in freezer-safe containers for up to three months.
When reheating, I warm the soup in a pot over medium heat until heated through. I sometimes add a little broth or water if the soup has thickened during storage.
FAQs
Can I use dried beans instead of canned beans?
Yes, I can use dried beans if I cook them beforehand. I usually soak them overnight and cook them until tender before adding them to the soup.
What type of white beans work best?
I prefer cannellini beans because they are creamy and hold their shape well in soups.
Can I make this soup vegetarian?
Yes, I simply use vegetable broth instead of chicken broth to make the soup vegetarian.
Can I make this soup thicker?
I sometimes blend a portion of the soup and stir it back into the pot to create a thicker consistency.
What can I serve with Tuscan white bean soup?
I like serving it with toasted crusty bread, a fresh salad, or a sprinkle of Parmesan cheese.
Conclusion
I enjoy preparing this Tuscan white bean soup because it is simple, comforting, and full of rustic flavor. The creamy beans, herbs, and vegetables create a nourishing meal that works well for both quick dinners and relaxed weekend cooking. It is a recipe I often return to when I want something warm and satisfying.
