... Print

Ina Garten Tuscan White Bean Soup

A close-up of Ina Garten Tuscan White Bean Soup in a white bowl, topped generously with fresh parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting and flavorful Tuscan White Bean Soup, inspired by Ina Garten’s style. It uses simple ingredients to create a deeply satisfying meal perfect for any night.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups low-sodium chicken or vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 Parmesan rind (optional, but recommended for flavor)
  • 1 bunch fresh kale, stems removed and chopped
  • Salt and freshly ground black pepper to taste
  • Fresh basil or parsley, chopped, for garnish
  • Good quality crusty bread, for serving

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 8 to 10 minutes.
  2. Add the minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
  3. Pour in the crushed tomatoes and broth. Bring the mixture to a simmer.
  4. Add the rinsed cannellini beans and the Parmesan rind, if you have one. Season lightly with salt and pepper. Continue to simmer gently for 15 minutes to allow the flavors to meld.
  5. Stir in the chopped kale. Cook until the kale wilts and becomes tender, about 5 to 7 minutes.
  6. Remove and discard the Parmesan rind before serving. Taste the soup and adjust the salt and pepper as needed.
  7. Ladle the soup into bowls. Garnish with fresh basil or parsley and serve hot with slices of crusty bread for dipping.

Notes

  • For a creamier texture, remove about 1 cup of the soup after step 4, blend it until smooth, and stir it back into the pot.
  • If you do not have a Parmesan rind, add 1/4 cup of grated Parmesan cheese at the end for a similar salty, umami depth.
  • This soup freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

Find it online: https://purecookingjoy.com/ina-garten-tuscan-white-bean-soup-recipe/

0 Shares
Tweet
Pin
Share