Ina Garten Tuscan White Bean Soup

Ina Garten’s Tuscan White Bean Soup is made with cannellini beans, pancetta, leeks, onions, carrots, celery, garlic, rosemary, chicken stock, and Parmesan cheese. This hearty Tuscan White Bean Soup recipe creates a delicious dinner that takes about 2 hours, including soaking time, to prepare and can serve up to 6 people.

This Tuscan White Bean Soup Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 450g (1 pound) dried white cannellini beans
• 60ml (¼ cup) good olive oil
• 115g (4 ounces) pancetta, ¼-inch diced
• 2 cups chopped leeks, white and light green parts (2 leeks)
• 2 cups chopped yellow onions (2 onions)
• 2 cups (½-inch) diced carrots, scrubbed (3 to 5 carrots)
• 2 cups (½-inch) diced celery (4 ribs)
• 2 tablespoons minced garlic (6 cloves)
• 2 teaspoons minced fresh rosemary
• 2–2.5 litres (8–10 cups) good chicken stock, preferably homemade
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• Freshly grated Parmesan cheese (Italian), for serving

How To Cook Tuscan White Bean Soup:

1. Soak the Beans: Place the cannellini beans in a large bowl and cover with cold water by 5cm (2 inches). Refrigerate for at least 8 hours or overnight. Drain and rinse well. Set aside.
2. Cook the Pancetta: In a medium (25cm / 10-inch) pot or Dutch oven, heat 60ml (¼ cup) olive oil over medium heat. Add pancetta and sauté for 4–5 minutes until browned.
3. Sauté the Vegetables: Add leeks, onions, carrots, celery, garlic, and rosemary. Cook on medium-low heat for 10 minutes, stirring occasionally, until vegetables are tender.
4. Add Beans and Stock: Add the beans, chicken stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper. Bring to a boil, then lower the heat to a simmer. Cook, partially covered, for 1 hour and 30 minutes, stirring occasionally.
5. Rest the Soup: Remove and discard the bay leaves. Cover the pot and let the soup rest off the heat for 15 minutes.
6. Serve: Reheat if needed. Ladle into bowls, sprinkle with freshly grated Parmesan, drizzle with olive oil, and serve hot.

Recipe Tips

• Soak the Beans Properly: Make sure to soak the beans for at least 8 hours or overnight. This softens the beans and helps them cook evenly.
• Use Fresh Vegetables: Fresh leeks, carrots, and celery add more flavor to the soup than older, limp vegetables.
• Cook Vegetables Slowly: Sauté the vegetables on medium-low heat to allow them to soften without burning, which enhances their natural sweetness.
• Don’t Overcrowd the Pot: Use a large enough pot to allow the soup to simmer evenly, ensuring all ingredients cook properly.
• Season Gradually: Add salt during cooking but taste the soup before serving to adjust the seasoning, as pancetta and Parmesan are salty.

How To Store & Reheat Leftovers

• Refrigerate: Let the Tuscan White Bean Soup cool down to room temperature. Then, put it in an airtight container and refrigerate for up to 3 days.
• Freeze: Once the soup is cool, put it in a freezer-safe container with some space for expansion. You can freeze it for up to 3 months. Thaw it in the fridge overnight and reheat on the stove until it’s hot.
• Reheating: To reheat leftover Tuscan White Bean Soup, warm it on the stove over low heat, or microwave it on medium power for 2-3 minutes, stirring halfway.

Nutrition Facts

Serving Size: 1 cup (about 240g)

• Calories: 250
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 800mg
• Potassium: 450mg
• Total Carbohydrate: 28g
• Dietary Fiber: 8g
• Sugars: 4g
• Protein: 10g

Try More Ina Garten Recipes:

• Ina Garten Split Pea Soup With Crispy Kielbasa
• Ina Garten Chicken Ramen-noodle Soup
• Ina Garten Creamy Potato Fennel Soup
• Ina Garten Ravioli In Brodo
• Ina Garten Chicken Pot Pie Soup