Ina Garten Tuscan White Bean Soup is made with dried white cannellini beans, pancetta, leeks, yellow onions, carrots, celery, garlic, rosemary, chicken stock, bay leaves, and Parmesan cheese. This easy Tuscan White Bean Soup recipe creates a comforting and healthy dinner that takes about 2 hours to prepare and can serve up to 6 people.
🧡 Why You’ll Love This Tuscan White Bean Soup Recipe:
- Rich Flavor: The combination of pancetta, leeks, and fresh rosemary creates a deep, savory taste that is comforting and delicious.
- Nutritious and Filling: Packed with beans, vegetables, and homemade chicken stock, this soup is both healthy and satisfying.
- Versatile: Whether you use dried or canned beans, the recipe adapts easily to your pantry and schedule.
- Easy to Prepare: With simple steps and common ingredients, even beginners can make this impressive dish.
- Perfect for Leftovers: The flavors develop even more after a day or two, making it a great option for meal prep and leftovers.
Ina Garten Tuscan White Bean Soup Ingredients
- 1 pound dried white cannellini beans (for canned beans, see note)
- ¼ cup good olive oil
- 4 ounces pancetta, ¼-inch diced (see note)
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 2 cups chopped yellow onion (2 onions)
- 2 cups (½-inch) diced carrots, scrubbed (5 carrots)
- 2 cups (½-inch) diced celery (4 ribs)
- 2 tablespoons minced garlic (6 cloves)
- 2 teaspoons minced fresh rosemary
- 8 to 10 cups chicken stock, preferably homemade
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- Freshly grated Parmesan cheese (to taste)
How To Make Ina Garten Tuscan White Bean Soup
- Soak Beans: At least 8 hours or the night before you make the soup, place the beans in a large bowl and add enough cold water to cover the beans by 2 inches. Refrigerate for at least 8 hours or overnight. Drain the beans, rinse under cold running water, and drain again. Set aside.
- Cook Pancetta and Vegetables: In a large (10-inch) pot or Dutch oven such as Le Creuset, heat ¼ cup of olive oil over medium heat, add the pancetta, and sauté for 4 to 5 minutes, until browned. Add the leeks, onions, carrots, celery, garlic, and rosemary and cook over medium-low for 10 minutes, stirring occasionally, until the vegetables are tender.
- Cook Soup: Add the beans, 8 cups of chicken stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer, partially covered, for 1 hour and 30 minutes, until the beans are tender. Stir occasionally, scraping the bottom of the pot. Discard the bay leaves, cover the pot, and allow the soup to sit off the heat for 15 minutes. Add up to 2 more cups of chicken stock if the soup is too thick.
- Reheat and Serve: Reheat slowly, ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
Recipe Tips
- Puree Beans: Use 2 (14-ounce) cans of white cannellini beans. Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree. When ready to add the beans to the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid).
- Use Less Stock: Use only 6 cups of chicken stock when using canned beans.
- Simmer Soup: Simmer the soup for 45 minutes instead of 1 hour and 30 minutes when using canned beans.
- Reheat the Soup: To reheat the soup on the second day, add some water, salt, and pepper as needed to adjust the consistency and flavor.
- Pancetta Substitute: Use bacon if you don’t have pancetta.
🥗 What To Serve With Tuscan White Bean Soup?
Tuscan White Bean Soup goes well with crusty bread, a green salad, roasted vegetables, or garlic bread. You can also serve it with a Caesar salad, grilled chicken, sautéed greens, or a tomato and mozzarella salad for a tasty dinner.
🎚 How To Store Leftovers Tuscan White Bean Soup?
- Refrigerate: Store the soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the soup in a freezer-safe container and freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating.
🥵 How To Reheat Leftovers Tuscan White Bean Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20-30 minutes.
- In The Microwave: Transfer the soup to a microwave-safe bowl, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the soup into a pot and heat over medium-low, stirring occasionally, until warmed through.
FAQs
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, omit the pancetta and use vegetable stock instead of chicken stock.
What If My Soup Is Too Thick?
Add more chicken stock or water to make it thinner.
Do I Need To Soak The Beans Overnight?
Yes, soaking helps soften the beans and shortens cooking time. If you forget, boil beans for 2 minutes, cover, and let sit for 1 hour.
What If I Don’t Have Fresh Rosemary?
Use 1 teaspoon of dried rosemary for each tablespoon of fresh rosemary.
Ina Garten Tuscan White Bean Soup Nutrition Facts
- Calories 100
- Calories from Fat 4.5
- Total Fat 0.5g
- Sodium 200mg
- Carbohydrates 16g
- Net carbs 10g
- Fiber 6g 25%
- Glucose 3g
- Protein 7g
Try More Ina Garten Recipes:
- Ina Garten Ribollita Recipe
- Ina Garten Fish Chowder Recipe
- Ina Garten Beef Vegetable Soup
- Ina Garten Mexican Chicken Soup
Ina Garten Tuscan White Bean Soup
Description
Ina Garten Tuscan White Bean Soup is made with dried white cannellini beans, pancetta, leeks, yellow onions, carrots, celery, garlic, rosemary, chicken stock, bay leaves, and Parmesan cheese. This easy Tuscan White Bean Soup recipe creates a comforting and healthy dinner that takes about 2 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Soak Beans:Â At least 8 hours or the night before you make the soup, place the beans in a large bowl and add enough cold water to cover the beans by 2 inches. Refrigerate for at least 8 hours or overnight. Drain the beans, rinse under cold running water, and drain again. Set aside.
- Cook Pancetta and Vegetables: In a large (10-inch) pot or Dutch oven such as Le Creuset, heat ¼ cup of olive oil over medium heat, add the pancetta, and sauté for 4 to 5 minutes, until browned. Add the leeks, onions, carrots, celery, garlic, and rosemary and cook over medium-low for 10 minutes, stirring occasionally, until the vegetables are tender.
- Cook Soup:Â Add the beans, 8 cups of chicken stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer, partially covered, for 1 hour and 30 minutes, until the beans are tender. Stir occasionally, scraping the bottom of the pot. Discard the bay leaves, cover the pot, and allow the soup to sit off the heat for 15 minutes. Add up to 2 more cups of chicken stock if the soup is too thick.
- Reheat and Serve:Â Reheat slowly, ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
Notes
- Puree Beans: Use 2 (14-ounce) cans of white cannellini beans. Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree. When ready to add the beans to the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid).
- Use Less Stock:Â Use only 6 cups of chicken stock when using canned beans.
- Simmer Soup:Â Simmer the soup for 45 minutes instead of 1 hour and 30 minutes when using canned beans.
- Reheat the Soup:Â To reheat the soup on the second day, add some water, salt, and pepper as needed to adjust the consistency and flavor.
- Pancetta Substitute: Use bacon if you don’t have pancetta.
Ina Garten Tuscan White Bean Soup, Barefoot Contessa Tuscan White Bean Soup