Ina Garten Tuscan White Bean Soup Recipe
If you want a warm and comforting meal, this Ina Garten Tuscan White Bean Soup Recipe is perfect. It is hearty, creamy and full of rustic Italian flavor.
Ingredients
- 2 cans cannellini beans or cooked white beans
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- Salt to taste
- 2 cups spinach or kale
- 1 tablespoon lemon juice
- Grated parmesan cheese optional for serving
Instructions
Heat the oil
- Add olive oil to a large pot. Heat over medium flame until warm and ready for vegetables.
Cook vegetables
- Add onion, carrots and celery. Cook until soft and fragrant, about 5–7 minutes.
Add garlic
- Stir in garlic and cook for one minute. Do not burn it, as it can turn bitter.
Add beans and broth
- Add cannellini beans, diced tomatoes and broth. Stir everything well to combine flavors.
Add herbs
- Add thyme, rosemary, salt and pepper. Mix well so herbs spread evenly in the soup.
Simmer soup
- Bring to a boil, then reduce heat. Let it simmer for 30 minutes to blend all flavors.
Mash some beans
- Lightly mash a portion of beans in the pot. This makes the soup thicker and creamier.
Add greens
- Stir in spinach or kale. Cook for 5 minutes until greens are soft and wilted.
Finish and serve
- Add lemon juice, stir well and serve hot with parmesan cheese if desired.
Notes
- Use fresh herbs for stronger flavor
- Add cooked chicken for more protein
- Blend half the soup for extra creaminess
- Add chili flakes for a spicy version
- Use vegetable broth for vegetarian option
- Add pasta or rice for a heavier meal