This thick and creamy Ina Garten Tuscan White Bean Soup is made with dried cannellini beans and fresh rosemary, ready in 90 minutes. The soup transforms as you blend half the beans, creating a naturally rich base without heavy cream. I love making a large batch on Sunday afternoons for easy weekday lunches.
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Why This Classic Works
I used to rely heavily on canned beans for soups. I always thought dried beans required far too much effort for a simple meal. Making this recipe taught me that simmering dried cannellini beans from scratch yields a much deeper flavor.
The magic happens when you puree half of the cooked soup and stir it back into the pot. You get a rich, velvety broth that still has plenty of whole, tender beans to bite into.
Ina Garten Tuscan White Bean Soup Ingredients
- 1 pound dried white beans (cannellini), soaked overnight
- 1/4 cup good olive oil
- 2 cups chopped yellow onions (2 onions)
- 1 tablespoon minced garlic (3 cloves)
- 1 large sprig fresh rosemary
- 8 cups chicken stock
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Freshly grated Parmesan cheese, for serving
How To Make Ina Garten Tuscan White Bean Soup
- Saute the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-low heat. Add the chopped onions and cook for 10 to 15 minutes until translucent.
- Add Garlic and Herbs: Stir in the minced garlic and the sprig of fresh rosemary. Cook for one more minute until fragrant.
- Simmer the Soup: Drain the soaked white beans and add them to the pot along with the chicken stock. Bring the mixture to a boil, then lower the heat and simmer uncovered for 1 hour.
- Puree and Thicken: Remove the rosemary sprig from the pot. Transfer half of the soup to a blender or food processor and carefully puree until completely smooth.
- Combine and Season: Pour the pureed soup back into the pot with the remaining whole beans. Stir in the salt and pepper, simmering for 5 more minutes until thickened, then serve with Parmesan.
Recipe Tips
- Soak beans properly: Covering your dried beans in cold water overnight ensures they cook evenly and become perfectly tender.
- Check bean freshness: Old dried beans will never soften completely, so always check the expiration date on your bag before starting.
- Blend carefully: When pureeing hot liquids in a blender, remove the center cap from the lid and cover it with a towel to let steam escape.
What To Serve With Tuscan White Bean Soup
This comforting bowl needs a thick slice of crusty sourdough or garlic bread to soak up the savory broth. A crisp green salad dressed with a simple lemon vinaigrette helps cut through the richness of the pureed beans.
How To Store
Keep leftover soup in an airtight container in the fridge for up to four days. It tastes even better the next day as the savory rosemary flavor develops. You can also freeze this soup for up to three months.
FAQs
- Can I use canned beans instead of dried? Yes, you can substitute four 15-ounce cans of rinsed white beans. Reduce the simmering time to 20 minutes since the beans are already fully cooked.
- How can I make this vegetarian? Swap the chicken stock for a high-quality vegetable broth. Omit the Parmesan cheese garnish or use a dairy-free alternative to finish the bowl.
- Why is my soup still watery? If the soup feels too thin, simply puree another cup of the cooked beans. Stir this paste back into the pot to quickly thicken the broth.
Nutrition
- Calories: 380 kcal
- Total Fat: 12 g
- Saturated Fat: 2 g
- Cholesterol: 5 mg
- Sodium: 850 mg
- Total Carbohydrate: 48 g
- Protein: 22 g
Try More Recipes:
- Ina Garten Minestrone Soup Recipe
- Ina Garten Beef Tenderloin Recipe
- Ina Garten Chicken Pot Pie Recipe
Ina Garten Tuscan White Bean Soup
6
servings15
minutes1
hour15
minutes1
hour30
minutesIna Garten Tuscan White Bean Soup combines tender dried cannellini beans, fresh rosemary, and savory chicken stock for a hearty meal ready in 90 minutes. Blending half the soup creates a naturally creamy texture making it a cozy weeknight staple.
Ingredients
1 pound dried white beans (cannellini), soaked overnight
1/4 cup good olive oil
2 cups chopped yellow onions (2 onions)
1 tablespoon minced garlic (3 cloves)
1 large sprig fresh rosemary
8 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Freshly grated Parmesan cheese, for serving
Directions
- 1. Saute the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-low heat. Add the chopped onions and cook for 10 to 15 minutes until translucent.
- 2. Add Garlic and Herbs: Stir in the minced garlic and the sprig of fresh rosemary. Cook for one more minute until fragrant.
- 3. Simmer the Soup: Drain the soaked white beans and add them to the pot along with the chicken stock. Bring the mixture to a boil, then lower the heat and simmer uncovered for 1 hour.
- 4. Puree and Thicken: Remove the rosemary sprig from the pot. Transfer half of the soup to a blender or food processor and carefully puree until completely smooth.
- 5. Combine and Season: Pour the pureed soup back into the pot with the remaining whole beans. Stir in the salt and pepper, simmering for 5 more minutes until thickened, then serve with Parmesan.
