Creamy Tuscan White Bean Soup Recipe: Ina Garten’s Magic Bowl

Comfort arrives in a warm, hearty bowl of Ina Garten Tuscan white bean soup that whispers tales of rustic Italian kitchens and soulful cooking.

Aromatic herbs dance with creamy white beans, creating a symphony of flavors that warm you from the inside out.

Rich, velvety textures blend perfectly with robust ingredients that speak of Mediterranean traditions.

Each spoonful carries the essence of simple, elegant cooking that feels both sophisticated and deeply comforting.

The soup captures the magic of slow-simmered goodness with minimal effort and maximum satisfaction.

Grab your pot and let this delightful recipe guide you to a culinary journey through the heart of Tuscany.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Calories: 220 kcal

Servings: 6

Pantry Picks for Ina Garten’s Tuscan White Bean Soup

• Pancetta: Brings rich, salty depth to the soup with its crispy, meaty essence; choose high-quality Italian-style cured pork for the best taste.
• Olive Oil: Provides smooth, fruity undertones and helps develop complex flavor profiles; select extra virgin for superior quality.
• Garlic: Adds robust, pungent notes that elevate the entire soup's taste; look for firm, plump cloves without sprouting.
• Rosemary: Introduces earthy, aromatic hints that complement the bean's natural warmth; opt for fresh sprigs with vibrant green color.

• Cannellini Beans: Creamy, protein-packed foundation of the soup; select dried beans for authentic texture and pure flavor.
• Leeks, Onions, Carrots, Celery: Create a classic vegetable base with sweet and savory dimensions; choose fresh, crisp vegetables for maximum flavor.
• Chicken Stock: Provides liquid backbone and additional depth; homemade or high-quality store-bought works best.

• Bay Leaves: Infuse subtle herbal complexity; discard after cooking for perfect seasoning.
• Parmesan Cheese: Adds sharp, salty richness when sprinkled on top; use freshly grated for maximum flavor.
• Salt and Pepper: Essential for balancing and enhancing all other ingredients; adjust to personal taste preference.

Soup Gear for Ina’s Tuscan Bean Favorite

• Large bowl: For soaking beans overnight.
• Medium pot or Dutch oven: Essential for cooking soup and sautéing ingredients.
• Cutting board: For chopping vegetables and pancetta.
• Sharp knife: To precisely chop leeks, onions, carrots, and celery.
• Wooden spoon: Perfect for stirring and mixing ingredients while cooking.
• Measuring cups and spoons: For accurate ingredient quantities.
• Ladle: To serve soup into individual bowls.
• Cheese grater: For freshly grating Parmesan cheese.

Serving Bowls of Ina Garten’s Tuscan Soup with Flair

• Pair with Crusty Bread: Slice a rustic Italian or French baguette and toast until golden. Serve alongside the soup for dipping and soaking up the rich, flavorful broth.
• Garnish with Fresh Herbs: Sprinkle chopped parsley or basil on top to add a bright, fresh note that complements the hearty soup's depth.
• Create a Balanced Meal: Add a simple green salad with lemon vinaigrette to cut through the soup's richness and provide a light, refreshing contrast.
• Elevate with Wine Pairing: Serve with a medium-bodied Italian white wine like Vermentino or a light red such as Chianti to enhance the Tuscan-inspired flavors.

Meal Prep with Ina Garten’s Bean Soup

• Refrigerate Wisely: Store cooled soup in airtight containers within 2 hours of cooking. Keeps perfectly in the refrigerator for 4-5 days, maintaining rich flavor and texture.
• Freeze for Future Meals: Transfer soup to freezer-safe containers, leaving 1-inch headspace. Freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat with Care: Warm gently on stovetop over medium-low heat, stirring occasionally. Add a splash of chicken stock if soup seems too thick. Avoid boiling to prevent bean breakdown.
• Meal Prep Magic: Prepare larger batches on weekends. Portion into individual containers for quick lunches or dinners during busy weekdays. Pairs wonderfully with crusty bread or simple green salad.

How to Simmer Ina Garten’s White Bean Wonder

Tuscan White Bean Soup

• Bean Preparation

Grab your cannellini beans and soak them overnight in cold water. This softens the beans and helps them cook faster and more evenly.

• Pancetta Base

Warm olive oil in a large pot and crisp up the pancetta until it turns golden brown. The sizzling meat will start releasing delicious rich flavors that form the soup’s foundation.

• Vegetable Symphony

Toss in chopped leeks, onions, carrots, celery, garlic, and rosemary. Let these ingredients dance together over gentle heat, becoming tender and releasing their aromatic essence.

• Liquid Magic

Pour in chicken stock with the softened beans and drop in bay leaves. Allow everything to simmer slowly, letting the flavors meld and beans become creamy and soft.

• Final Touches

Once beans are perfectly cooked, remove bay leaves. Let the soup rest briefly to allow flavors to settle and intensify.

• Serving Style

Spoon the soup into warm bowls. Sprinkle with freshly grated Parmesan and add a delicate drizzle of olive oil for extra lusciousness.

Tips & Tweaks for Ina’s Tuscan Bean Soup

• Swap cannellini beans with great northern or navy beans for a unique texture and slightly different flavor profile.
• Enhance the soup's nutrition by adding diced cooked chicken, crispy bacon bits, or crumbled sausage for extra heartiness.
• Replace chicken stock with vegetable broth and omit pancetta to create a delicious plant-based version of this classic soup.
• Kick the flavor intensity by adding a pinch of red pepper flakes, a dash of smoked paprika, or a drizzle of chili oil just before serving for a warming kick.
• This soup tastes even better the next day, so prepare it in advance and store in the refrigerator for up to 4 days, allowing the flavors to develop and meld together perfectly.

Hearty Ina Garten Tuscan White Bean Soup Recipe

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4.6 from 28 reviews

• Total Time: 1 hour 45 minutes
• Yield: 6 1x

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Description

Hearty Tuscan white bean soup celebrates rustic Italian countryside flavors with Ina Garten’s signature comfort. Creamy beans, fragrant herbs, and savory pancetta create a soul-warming dish you’ll eagerly savor.

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Ingredients

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• 450g (1 lb) dried white cannellini beans
• 2–2.5 L (8–10 cups) chicken stock
• 115g (4 oz) pancetta, ¼-inch diced
• 2 cups chopped leeks, white and light green parts (2 leeks)
• 2 cups chopped yellow onions (2 onions)
• 2 cups (½-inch) diced carrots, scrubbed (3 to 5 carrots)
• 2 cups (½-inch) diced celery (4 ribs)
• 2 tbsps minced garlic (6 cloves)
• 2 tsps minced fresh rosemary
• 2 bay leaves
• ¼ cup olive oil
• Kosher salt
• Freshly ground black pepper
• Freshly grated Parmesan cheese, for serving

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Instructions

1. Bean Preparation: Submerge cannellini beans in cold water, ensuring complete coverage. Refrigerate overnight to soften and hydrate, then drain and rinse thoroughly.
2. Aromatic Foundation: Heat olive oil in a medium Dutch oven, sauté pancetta until golden and crisp. Fold in leeks, onions, carrots, celery, garlic, and rosemary, cooking slowly to develop deep, rich flavors.
3. Liquid Integration: Introduce soaked beans, chicken stock, bay leaves, salt, and pepper to the vegetable-pancetta mixture. Bring to a robust boil, then reduce to a gentle simmer.
4. Slow Cooking: Allow soup to simmer, partially covered, for approximately 90 minutes. Stir periodically to prevent bean adhesion and ensure even cooking. Remove bay leaves after cooking.
5. Resting and Finishing: Let soup rest, covered, for 15 minutes to harmonize flavors. Gently reheat if necessary, then ladle into serving bowls.
6. Presentation: Garnish with freshly grated Parmesan cheese and a luxurious drizzle of high-quality olive oil. Serve piping hot, offering a comforting Tuscan culinary experience.

Notes

• Soak Beans Overnight: Submerge cannellini beans in cold water for at least 8 hours to ensure tender, evenly cooked legumes with improved digestibility.
• Control Pancetta Browning: Sauté pancetta on medium heat until golden and crispy to develop deep, rich flavor without burning the meat.
• Layer Vegetable Softening: Cook vegetables on medium-low heat for 10 minutes to release natural sugars and create a robust flavor foundation for the soup.
• Simmer Gently: Maintain a low, steady simmer while cooking beans to prevent scorching and ensure beans become creamy and perfectly tender.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 220
• Sugar: 2g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 11g
• Cholesterol: 15mg