Ina Garten Tuscan White Bean Soup Recipe
Need cozy winter warmth? This Ina Garten Tuscan White Bean Soup recipe delivers. Creamy beans, rich broth, Italian herbs. Pure comfort bowl! Hearty yet elegant.
Ingredients
- 2 cups dried cannellini beans or 4 cans drained
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 6 cups chicken or vegetable stock
- 1 14 oz can diced tomatoes
- 2 bay leaves
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- Salt and black pepper
- ¼ cup grated Parmesan plus extra for serving
- Fresh parsley chopped
Instructions
Prep the Beans (If Dried)
- Rinse dried beans. Soak overnight in water. Drain well. Or use canned (rinsed). Quick method ready.
Sauté the Vegetables
- Heat olive oil in Dutch oven over medium. Add onion, carrots, celery. Cook 8 minutes until soft. Add garlic 1 minute. Fragrant base forms.
Add Beans and Liquids
- Stir in beans, stock, tomatoes, bay leaves, rosemary, thyme, red pepper. Bring to boil. Reduce to simmer. Cover partially.
Simmer to Perfection
- Cook 40 minutes until beans tender. Stir occasionally. Dried beans need 1-1.5 hours. Canned beans finish faster. Flavor develops.
Blend for Creaminess
- Remove bay leaves. Use immersion blender. Pulse 5-10 times for chunky texture. Or blend half in blender. Creamy yet hearty.
Finish with Cheese
- Stir in Parmesan. Season with salt, pepper. Simmer 5 minutes. Garnish with parsley. Ladle into bowls. Italian perfection!
- This how to make Ina Garten Tuscan White Bean Soup method feels like Barefoot Contessa kitchen.
Notes
- Fridge: Airtight container, 5 days.
- Freezer: Flat bags, 3 months.
- Reheat: Stovetop gentle simmer.
- Add stock if thickened too much.
- Don't boil – keeps creamy texture.