Ina Garten’s Tuscan White Bean Soup Recipe with Cozy Comfort

Tuscan white bean soup transforms humble ingredients into a culinary masterpiece that warms both body and soul.

Rustic Italian traditions inspire this comforting dish with its rich, velvety texture and deep, complex flavors.

Hearty legumes mingle with aromatic vegetables, creating a symphony of taste that transports you straight to the rolling hills of tuscany.

Salty pancetta adds depth and umami, while delicate herbs infuse each spoonful with Mediterranean charm.

Silky beans provide substantial protein and a creamy foundation that makes this soup incredibly satisfying.

Nourishing and elegant, the recipe represents the quintessential peasant cooking that elevates simple components into something extraordinary.

You’ll fall in love with its robust character and soul-soothing qualities: get ready to savor every incredible bite.

Why Ina Garten’s Tuscan White Bean Soup Feels So Comforting

• Savor Authentic Tuscan Flavors: This soup captures the heartwarming essence of Italian countryside cooking with its rich combination of pancetta, cannellini beans, and aromatic herbs that transport your taste buds straight to Tuscany.
• Effortless Comfort in a Pot: The slow-cooking method transforms simple ingredients into a deeply satisfying meal that requires minimal active cooking time, making it perfect for busy home cooks who crave restaurant-quality results with minimal kitchen effort.
• Nutrient-Packed Wellness Boost: Packed with protein-rich beans, colorful vegetables, and lean pancetta, this soup delivers a wholesome one-pot meal that nourishes your body while delighting your palate with layers of complex, warm flavors that feel like a culinary hug.
• Weekend Cooking Zen: The relaxed cooking process allows you to enjoy a leisurely preparation, filling your kitchen with incredible aromas and creating a comforting meal that feels like a gentle weekend cooking meditation.

Everything You Need for White Bean Soup

Main Ingredients:

• Cannellini Beans: Creamy white beans that provide hearty texture and classic Italian soup base, best when soaked overnight for optimal tenderness.
• Pancetta: Traditional Italian cured pork that adds rich, salty flavor and depth to the soup, choose high-quality cubed or sliced variety.

• Leeks, Onions, Carrots, Celery: Classic mirepoix blend that creates a robust flavor foundation, select fresh and firm vegetables for best results.
• Garlic: Adds sharp, pungent flavor and enhances overall soup complexity, preferably fresh and aromatic.
• Rosemary: Fragrant herb that provides earthy Mediterranean taste, use fresh sprigs for most intense flavor.

• Chicken Stock: Main liquid component that provides rich base and additional depth, choose low-sodium for better control of saltiness.
• Bay Leaves: Adds subtle herbal notes and complexity to the soup, remove before serving.
• Olive Oil: Used for sautéing and finishing, select extra virgin for best flavor.
• Parmesan Cheese: Adds salty, nutty finish to the soup, freshly grated provides best taste.
• Salt and Pepper: Essential seasonings for balanced flavor, adjust to personal preference.

Simmering Steps for Tuscan Soup

Step 1: Prepare Creamy Tuscan White Bean Soup Base

Gather white cannellini beans and soak them overnight in cold water. Place beans in a large bowl, completely submerge with water, and refrigerate for 8-12 hours. Drain and rinse thoroughly.

Step 2: Render Savory Pancetta

Heat olive oil in a large Dutch oven over medium heat. Add pancetta and cook until edges turn golden brown and crispy, about 4-5 minutes.

Step 3: Build Flavor Foundation

• Chopped leeks
• Diced onions
• Sliced carrots
• Chopped celery
• Minced garlic
• Fresh rosemary sprigs

Sauté ingredients over medium-low heat, stirring occasionally until vegetables soften and release their natural sweetness, approximately 10 minutes.

Step 4: Combine Soup Components

• Prepared white beans
• Bay leaves
• Salt
• Black pepper

Bring mixture to a rolling boil, then reduce heat to gentle simmer. Cook partially covered, stirring periodically, for 90 minutes until beans become tender and flavors meld.

Step 5: Finish and Rest Soup

Remove bay leaves and discard. Cover pot and let soup rest off heat for 15 minutes, allowing flavors to deepen and settle.

Step 6: Serve and Garnish

Warm soup if needed. Ladle into serving bowls. Sprinkle freshly grated Parmesan cheese on top. Drizzle with high-quality olive oil. Serve immediately while piping hot.

Tips for a Creamy, Hearty Bowl

• Maximize Bean Texture: Soak dried beans overnight to ensure they become tender and creamy without falling apart during cooking.
• Boost Vegetable Flavor: Dice fresh, crisp vegetables to release their natural sugars and create a more complex, aromatic base for the soup.
• Master Slow Sautéing: Gently cook aromatics on low heat to develop deep, rich flavors without burning or losing their delicate qualities.
• Choose the Right Pot: Select a wide, heavy-bottomed pot that allows even heat distribution and prevents ingredients from sticking or scorching.
• Balance Salt Carefully: Layer seasonings throughout cooking, tasting periodically to achieve a perfectly seasoned soup that highlights each ingredient.

Best Ways to Store White Bean Soup

• Freeze: Lock in the soup's rich flavors by transferring it to freezer-safe containers, leaving room for expansion. Seal tightly and stash away for up to 3 months, creating a delicious emergency meal that's ready when you need comfort food fast.
• Refrigerate: After the soup cools completely, slide it into an airtight container and tuck it in the refrigerator. Your culinary dish will stay fresh and tasty for 3 days, perfect for quick lunches or dinner shortcuts.
• Reheating: Restore the soup's original warmth and texture by gently warming it on the stovetop. Stir occasionally to prevent scorching and ensure even heating, bringing back the soup's delightful restaurant-quality appeal in just minutes.

Flavor Tweaks for This Tuscan Soup

• Hearty Vegetarian Bean Soup: Replace pancetta with smoked tofu or mushrooms for a plant-based protein alternative. Use vegetable stock instead of chicken stock to maintain rich flavor profiles.
• Spicy Mediterranean Bean Soup: Add red pepper flakes, cumin, and diced chorizo for a zesty kick. Garnish with fresh cilantro and a dollop of harissa paste to enhance heat and complexity.
• Rustic Green Bean Boost: Incorporate chopped kale or Swiss chard during the last 15 minutes of cooking for extra nutrients and vibrant color. Top with crispy roasted chickpeas for added texture and crunch.
• Creamy Tuscan Bean Fusion: Blend a portion of cooked beans with heavy cream or coconut milk to create a velvety consistency. Finish with fresh herbs like thyme and serve with crusty sourdough bread for a luxurious comfort meal.

Warm Notes to End Ina’s Soup

Comfort wraps around each spoonful of Ina Garten’s Tuscan white bean soup, whisking Mediterranean warmth directly to one’s kitchen.

Rustic Italian flavors dance through tender cannellini beans and hearty vegetables, creating liquid poetry that connects culinary traditions.

Pancetta’s rich saltiness weaves complexity into each carefully crafted bite, elevating simple ingredients into an extraordinary experience.

Robust herbs and slow-simmered stock transform humble components into a soul-satisfying meal that speaks of generations of home cooking.

Authentic ingredients tell stories of Tuscan countryside kitchens, inviting palates to explore regional nuances.

Passionate cooks will discover pure magic simmering in their pot – a masterpiece ready to delight, inspire passionate sharing, spark conversation, and spark culinary creativity among friends and family.

Bon appétit!

Ina Garten Tuscan White Bean Soup Recipe

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4.8 from 19 reviews

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

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Description

Ina Garten’s Tuscan white bean soup delivers rustic Italian comfort with rich, hearty flavors straight from Tuscany’s countryside. Fragrant herbs, creamy beans, and savory pancetta combine in a soul-warming bowl you’ll savor down to the last delicious spoonful.

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Ingredients

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Proteins and Legumes:

• 450g (1 pound) dried white cannellini beans
• 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

Liquids, Seasonings, and Garnish:

• 60ml (¼ cup) good olive oil
• 2–2.5 litres (8–10 cups) good chicken stock, preferably homemade
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• Freshly grated Parmesan cheese (Italian), for serving

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Instructions

1. Immerse the cannellini beans in a spacious container, submerging them with cold water by 5 centimeters (2 inches). Refrigerate for a minimum of 8 hours or throughout the night. Thoroughly drain and rinse the beans, then set them aside.
2. Select a medium-sized (25 centimeters / 10-inch) pot or Dutch oven. Warm 60 milliliters (¼ cup) of olive oil over moderate heat. Introduce pancetta and sizzle for 4–5 minutes until achieving a rich, golden-brown coloration.
3. Incorporate leeks, onions, carrots, celery, minced garlic, and fragrant rosemary into the pot. Reduce heat to medium-low and gently sauté for 10 minutes, intermittently stirring, until vegetables become tender and translucent.
4. Introduce the prepared beans, chicken stock, bay leaves, of salt, and of ground black pepper. Elevate the temperature to bring the mixture to a rolling boil, then immediately reduce to a gentle simmer. Allow the soup to cook, partially covered, for 1 hour and 30 minutes, occasionally stirring to prevent sticking.
5. Once cooking is complete, extract and discard the bay leaves. Cover the pot and permit the soup to rest off the heat for 15 minutes, allowing flavors to meld and intensify.
6. Before serving, gently reheat if necessary. Carefully ladle the soup into individual serving bowls. Enhance the dish by sprinkling freshly grated Parmesan cheese and drizzling a light stream of olive oil over the top. Serve piping hot.

Notes

• Elevate your bean soup’s flavor by soaking dried beans overnight, which breaks down tough fibers and reduces cooking time.
• Select crisp, vibrant vegetables like leeks, carrots, and celery that will infuse your soup with rich, fresh taste.
• Gently sauté aromatics on low heat to develop deep, caramelized undertones without scorching delicate ingredients.
• Choose a spacious pot that allows ingredients to move freely, promoting even heat distribution and preventing overcrowding.
• Layer seasonings carefully, tasting throughout cooking to balance saltiness from pancetta and Parmesan with other flavors.

• 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