Classic Tuscan White Bean Soup Recipe (Ina Garten’s Way)

Tuscan white bean soup whisks you into the heart of rustic Italian comfort cuisine with its robust and soul-warming essence.

Memories of countryside kitchens dance through each spoonful of this classic Mediterranean dish.

Rich legumes mingle with aromatic herbs, creating a symphony of flavors that speaks to traditional cooking methods.

Hearty ingredients transform simple components into a luxurious meal that feels like a warm embrace.

Layers of vegetables and beans build depth, promising satisfaction in every bite.

Fragrant herbs and slow-simmered techniques elevate this soup from ordinary to extraordinary.

Comfort and nourishment converge in a bowl that tells a story of culinary heritage: dive in and savor the experience.

Why Tuscan White Bean Soup Tastes Rustic

• Savor Hearty Flavor Layers: This Tuscan white bean soup packs incredible depth with pancetta's salty richness, tender vegetables, and robust herbs creating a symphony of Mediterranean-inspired tastes that dance across your palate.
• Embrace Minimal Cooking Complexity: With straightforward steps and common ingredients, home cooks of any skill level can confidently craft this restaurant-quality soup without feeling overwhelmed by complicated techniques or exotic components.
• Enjoy Nutritious Comfort in a Bowl: Loaded with protein-packed beans, nutrient-dense vegetables, and lean chicken stock, this soup delivers a wholesome meal that warms your body and soul, perfect for chilly evenings or when you crave soul-satisfying nourishment.
• Master Make-Ahead Magic: The recipe's long, slow simmering process allows flavors to develop beautifully, and it actually tastes better the next day, making it an ideal candidate for meal prep and stress-free entertaining with minimal last-minute effort.

What You’ll Need for Tuscan Flavor

• Cannellini Beans: Hearty white beans with creamy texture, ideal for creating a substantial soup base.
• Pancetta: Rich Italian cured pork that adds deep, savory flavor and a delightful meaty component.
• Chicken Stock: Provides a robust liquid foundation with balanced flavor and nutritional depth.

• Leeks, Onions, Carrots, Celery: Classic soup vegetable blend offering layered sweetness and earthy undertones.
• Garlic: Pungent ingredient that intensifies overall flavor profile and provides aromatic complexity.
• Rosemary: Fragrant herb that contributes woody, pine-like notes and traditional Tuscan character.

• Bay Leaves: Subtle herb that infuses gentle herbal essence during slow cooking.
• Parmesan Cheese: Sharp, salty cheese for sprinkling that enhances final taste and texture.
• Olive Oil: High-quality Italian olive oil for drizzling, adding richness and smooth mouthfeel.
• Salt, Black Pepper: Essential seasoning elements for balancing and elevating overall soup flavor.

How to Simmer a Bold White Bean Soup

Step 1: Prepare Beans

Soak cannellini beans in a large bowl with cold water. Cover completely and refrigerate overnight. Drain and rinse thoroughly before cooking.

Step 2: Crisp Pancetta

Heat olive oil in a large Dutch oven over medium heat. Cook pancetta until golden and crispy, developing rich flavor and texture.

Step 3: Build Flavor Base

• Leeks
• Onions
• Carrots
• Celery
• Garlic
• Rosemary

Sauté slowly, allowing vegetables to soften and release their natural sweetness.

Step 4: Combine Ingredients

• Prepared beans
• Chicken stock
• Bay leaves
• Salt
• Black pepper

Bring mixture to a rolling boil, then reduce heat and simmer gently.

Step 5: Slow Cook

Allow soup to simmer partially covered, stirring occasionally. Cook until beans become tender and flavors meld beautifully, approximately 90 minutes.

Step 6: Rest and Finish

Remove bay leaves and let soup rest off heat for 15 minutes. This helps flavors develop and intensify.

Step 7: Serve with Flair

• Freshly grated Parmesan cheese
• Drizzle of olive oil

Serve immediately for maximum enjoyment.

Tips to Get the Texture Just Right

• Maximize Bean Tenderness: Soaking dried beans overnight breaks down complex sugars, reducing digestive discomfort and ensuring a creamy, smooth texture.
• Elevate Vegetable Flavor: Chopping leeks, carrots, and celery uniformly allows them to release maximum flavor and caramelize beautifully during slow sautéing.
• Perfect Pot Selection: Choose a heavy-bottomed pot with ample space to distribute heat evenly and prevent burning or uneven cooking of delicate ingredients.
• Layer Salt Strategically: Start with a light seasoning during cooking, then adjust at the end to balance the saltiness from pancetta and Parmesan cheese.
• Boost Soup Depth: Crush some beans against the pot's side while cooking to create a naturally thickened, velvety consistency without adding extra cream.

Storage Advice for Leftover Bean Soup

• Freezing: Lock in freshness by transferring completely cooled soup into heavy-duty freezer containers, leaving an inch of space for expansion. Label each container with the date and contents, ensuring maximum preservation for up to 3 months. Portion the soup into individual servings for convenient future meals.
• Refrigeration: Seal the soup in airtight glass or plastic containers after cooling to room temperature. Store in the refrigerator for a maximum of 3-4 days, keeping the flavor and texture intact. Position the container toward the back of the fridge where temperature remains most consistent.
• Reheating: Revive chilled or frozen soup gently on the stovetop, stirring occasionally to distribute heat evenly. Use low to medium heat, adding a splash of water or broth if the consistency seems too thick.

Variations for a Tuscan-Style Upgrade

• Hearty Vegetarian Version: Replace pancetta with smoked tofu or tempeh, using vegetable stock instead of chicken stock for a plant-based protein boost. Roast the tofu beforehand to enhance its smoky flavor and texture.
• Spicy Mediterranean Kick: Add red pepper flakes, diced chorizo, and a splash of white wine during vegetable sautéing. Garnish with fresh parsley and a dollop of harissa for extra heat and complexity.
• Creamy Rustic Blend: Puree half the soup after cooking, creating a rich, velvety texture. Stir in heavy cream or coconut milk for added smoothness. Top with crispy sage leaves and toasted pine nuts for depth.
• Green Herb Infusion: Incorporate fresh kale or Swiss chard during the last 15 minutes of cooking. Blend in fresh basil and thyme at the end for a vibrant, herbaceous profile. Finish with lemon zest to brighten the overall flavor.

Tuscan White Bean Soup Recap

Hearty Tuscan white bean soup whispers tales of Italian countryside kitchens, where rustic ingredients dance together in pure culinary harmony.

Ina Garten’s recipe transforms simple pantry staples into a luxurious comfort experience that warms both stomach and soul.

Fragrant rosemary and rich pancetta elevate this classic soup beyond ordinary expectations, creating layers of deep, satisfying flavor.

Mediterranean traditions shine through each carefully crafted spoonful, connecting home cooks with generations of culinary wisdom.

Sophisticated yet approachable, this recipe invites kitchen adventurers to explore authentic Italian cooking techniques with confidence.

Passionate epicureans will find pure delight in sharing this soul-warming masterpiece – so snap a photo, spread the deliciousness across social channels, and let fellow food enthusiasts savor this incredible culinary journey.

Ina Garten Tuscan White Bean Soup Recipe

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4.7 from 34 reviews

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

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Description

Ina Garten’s Tuscan white bean soup brings hearty Mediterranean comfort to your kitchen. Rich with pancetta, rosemary, and smooth cannellini beans, this rustic Italian recipe promises warmth and depth in each comforting spoonful you’ll savor.

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Ingredients

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Main Ingredients:

• 450g (1 pound) dried white cannellini beans
• 2–2.5 litres (8–10 cups) chicken stock
• 115g (4 ounces) pancetta, ¼-inch diced

Vegetables and Aromatics:

• 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 tablespoons minced garlic (6 cloves)
• 2 teaspoons minced fresh rosemary
• 2 bay leaves

Seasonings and Garnish:

• 60ml (¼ cup) olive oil
• Kosher salt
• Freshly ground black pepper
• Freshly grated Parmesan cheese, for serving

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Instructions

1. Prepare the cannellini beans by submerging them in a spacious container with cold water, ensuring the liquid covers the legumes by 5 centimeters (2 inches). Refrigerate for a minimum of 8 hours or throughout the night to soften and hydrate.
2. Thoroughly drain and rinse the soaked beans under cool running water, then set them aside for later use.
3. Select a medium-sized pot or Dutch oven (25 centimeters / 10 inches) and warm 60 milliliters (¼ cup) of olive oil over medium heat.
4. Introduce diced pancetta to the heated oil and sauté for 4–5 minutes until the meat develops a rich, golden-brown color and becomes crispy.
5. Incorporate finely chopped leeks, onions, carrots, celery, minced garlic, and fresh rosemary into the pot with the pancetta.
6. Reduce heat to medium-low and cook the vegetable mixture for 10 minutes, stirring periodically to prevent sticking and ensure even cooking.
7. Add the prepared cannellini beans, chicken stock, bay leaves, of salt, and of black pepper to the pot.
8. Increase heat to bring the liquid to a full boil, then immediately lower the temperature to create a gentle simmer.
9. Allow the soup to cook, partially covered, for approximately 1 hour and 30 minutes, stirring occasionally to prevent beans from sticking to the bottom.
10. Once cooking is complete, remove and discard the bay leaves.
11. Cover the pot and let the soup rest off the heat for 15 minutes to allow flavors to meld and settle.
12. If needed, gently reheat the soup before serving.
13. Ladle the soup into individual serving bowls, garnish with freshly grated Parmesan cheese, and finish with a delicate drizzle of high-quality olive oil.
14. Serve immediately while hot, offering a comforting and aromatic dining experience.

Notes

• Slow-cook vegetables on medium-low heat to unlock their hidden sweetness without burning, creating a rich flavor base for the soup.
• Choose crisp, vibrant leeks, carrots, and celery that burst with freshness, transforming an ordinary soup into an extraordinary culinary experience.
• Soak dried beans overnight, allowing them to soften and absorb water, which ensures even cooking and tender texture throughout the dish.
• Give your soup breathing room by selecting a spacious pot that lets ingredients dance and simmer comfortably, preventing uneven cooking and clumping.
• Layer salt cautiously during preparation, tasting carefully near the end to balance the natural saltiness from pancetta and Parmesan cheese.

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

Nutrition

• Serving Size: 1 cup (about 240g)
• Calories: 250
• Sugar: 4g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 3g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 10mg