Ina Garten Tuscan White Bean Soup – Creamy, Hearty, and Delicious
If you love warm and cozy meals, you will enjoy this Ina Garten Tuscan White Bean Soup Recipe. It is creamy, hearty and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon crushed red pepper (optional)
- 4 cups low-sodium chicken or vegetable broth
- 3 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup heavy cream (optional, for creamier soup)
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for serving (optional)
Instructions
1. Put olive oil in a large soup pot. Heat over medium heat until warm.
2. Add chopped onion, carrots, and celery. Cook until soft, about 5–6 minutes.
3. Stir in garlic, rosemary, thyme, and crushed red pepper. Cook 1 minute more.
4. Pour in broth and drained beans. Add the bay leaf. Stir well.
5. Bring soup to a boil, then reduce heat. Let simmer for 25–30 minutes.
6. Use an immersion blender for a creamy texture. Blend half or all the soup.
7. Stir in heavy cream if using. Add salt and pepper to taste.
8. Ladle soup into bowls. Sprinkle with parsley and Parmesan if desired.
Notes
Use low-sodium broth to control salt.
Stir often while cooking to avoid sticking.
Blending part of the soup makes it creamy.
You can swap cannellini beans with great northern beans.
Add a squeeze of lemon juice for extra freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
Find it online: https://paulakitchen.com/ina-garten-tuscan-white-bean-soup/