Ina Garten’s Tuscan white bean soup is the kind of recipe that earns a permanent place in your winter rotation. This Mediterranean-inspired Italian bean soup is deeply nourishing, rich with vegetables, and filled with creamy cannellini beans that practically melt into the broth. If you love Italian soups, vegetarian bean recipes, or the best winter soups that warm you from the inside out, this Ina Garten Tuscan white bean soup delivers comfort in every spoonful.
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Ina Garten Tuscan White Bean Soup (The Ultimate Winter Comfort Soup)
- Total Time: 75 mins
- Yield: 6 servings
Description
A rich and nourishing Ina Garten–inspired Tuscan white bean soup with vegetables, pancetta, and creamy cannellini beans perfect for winter.
Ingredients
1/4 cup olive oil
4 oz pancetta, diced
2 cups diced onion
2 cups diced leeks
2 cups diced carrots
2 cups diced celery
6 cloves garlic, minced
2 (14 oz) cans cannellini beans, drained and rinsed
8 cups low-sodium chicken stock
2 bay leaves
1 tbsp kosher salt
1 tsp black pepper
Rosemary (optional)
Freshly grated parmesan cheese
Instructions
1. Brown pancetta in olive oil in a large Dutch oven.
2. Add vegetables and garlic and cook until tender.
3. Add beans, stock, bay leaves, salt, and pepper.
4. Simmer with lid slightly ajar for 45–60 minutes.
5. Remove bay leaves and serve with parmesan.
Notes
Use low-sodium stock to control salt.
Vegetarian version: omit pancetta.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients for Ina Garten Tuscan White Bean Soup
This Mediterranean bean soup relies on simple, high-quality ingredients for maximum flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1/4 cup | Extra virgin |
| Pancetta | 4 oz | Diced |
| Onion | 2 cups | Diced |
| Leeks | 2 cups | Cleaned and diced |
| Carrots | 2 cups | Diced |
| Celery | 2 cups | Diced |
| Garlic | 6 cloves | Minced |
| Cannellini beans | 2 (14 oz) cans | Drained and rinsed |
| Low-sodium chicken stock | 8 cups | From two 32-oz cartons |
| Bay leaves | 2 | Dried |
| Kosher salt | 1 tbsp | Adjust to taste |
| Black pepper | 1 tsp | Freshly ground |
| Rosemary | Optional | Fresh or dried |
| Parmesan cheese | To taste | Freshly grated |
Step-by-Step Instructions and Helpful Tips
In a large Dutch oven, heat the olive oil over medium heat and add the diced pancetta. Cook until lightly browned and rendered. Add the onion, leeks, carrots, celery, and garlic, stirring well and cooking for about 10 minutes until the vegetables are soft and fragrant.
Stir in the cannellini beans, chicken stock, bay leaves, salt, and black pepper. Bring the soup to a gentle simmer, then reduce the heat to low and cook with the lid slightly ajar for 45 minutes to one hour. The vegetables and beans will slowly break down, creating a rich, creamy texture without blending. If using rosemary, add it sparingly so it does not overpower the soup. Remove bay leaves before serving and finish each bowl with freshly grated parmesan and crusty bread.
Conclusion
This Ina Garten–inspired Tuscan white bean soup is comforting, deeply flavorful, and endlessly satisfying. It’s the kind of Italian soup that feels nourishing on cold days and cozy nights, making it one of the best winter soups you can prepare at home. Simple ingredients, slow simmering, and bold Mediterranean flavor make this soup unforgettable.
Frequently Asked Questions (FAQ)
Is Ina Garten Tuscan white bean soup vegetarian?
The traditional version includes pancetta, but it can easily be made vegetarian by omitting it.
Why does this soup use so much salt?
Beans and vegetables absorb salt during cooking, so proper seasoning is key to full flavor.
Can I use vegetable broth instead of chicken stock?
Yes, vegetable broth works well and keeps the soup fully vegetarian.
How long does Tuscan bean soup last in the fridge?
Stored properly, it keeps for up to four days and tastes even better the next day.