Name: Ina Garten Tuscan White Bean Soup
Prep time: 15 min
Cook time: PT-491606H37M1S
Total time: PT-491606H37M1S
Cuisine: Italian-Inspired
Ingredients: 1 lb dried cannellini beans (or 3 cans cannellini beans, rinsed and drained); 2–3 tbsp olive oil; 1 large yellow onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3–4 cloves garlic, minced; 1–2 sprigs fresh rosemary (or 1 tsp dried); 6–8 cups chicken stock or vegetable stock; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 Parmesan cheese rind (optional, for added flavor); 2 cups fresh spinach or kale (optional); Grated Parmesan cheese, for serving; Crusty bread, for serving (optional)

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Ina Garten’s Tuscan White Bean Soup is the kind of dish that brings pure comfort in every spoonful. Made with creamy cannellini beans, aromatic vegetables, and a blend of herbs, it’s hearty yet wholesome, simple yet satisfying. This rustic soup is inspired by traditional Italian flavors and feels like a warm hug on a chilly day.

Why You’ll Love This Recipe

I love this soup because it’s full of flavor but doesn’t require anything fancy. The creamy white beans give it richness without needing any cream, and the vegetables build a beautiful base. It’s vegetarian, filling, and perfect for meal prep. I also enjoy how versatile it is—I can serve it as a main or a starter, and it works just as well for lunch as it does for dinner. Ina Garten Tuscan White Bean Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dried cannellini beans (or canned for a quicker version)
Olive oil
Yellow onions
Carrots
Celery
Garlic
Fresh rosemary
Chicken stock (or vegetable stock for vegetarian)
Kosher salt
Freshly ground black pepper
Parmesan cheese rind (optional, for extra flavor)
Fresh spinach or kale (optional, for added greens)
Grated Parmesan (for serving)
Crusty bread (for serving, optional)

Directions

If I’m using dried beans, I start by soaking them overnight, then draining and rinsing them. If I’m short on time, I use canned cannellini beans and skip this step.
I heat olive oil in a large pot and sauté chopped onions, carrots, and celery until they’re tender—about 10 minutes.
I add minced garlic and chopped rosemary, cooking for another minute until fragrant.
I stir in the beans, chicken or vegetable stock, and a Parmesan rind if I have one—it adds a great savory depth.
I bring everything to a boil, then lower the heat and simmer for about 45 minutes to 1 hour (or 20 minutes if using canned beans), until the beans are tender and the flavors have melded together.
I sometimes mash some of the beans or use an immersion blender briefly to thicken the soup slightly, leaving it mostly chunky.
If I’m adding greens like spinach or kale, I stir them in at the end and let them wilt.
I season to taste with salt and pepper, ladle the soup into bowls, and serve with grated Parmesan and crusty bread.

Servings and timing

This recipe serves about 6 people. Total time depends on whether I use dried or canned beans. With dried beans, it takes about 1 hour and 30 minutes (including cooking time); with canned beans, I can have it ready in 45 minutes.

Variations

I use canned white beans when I need something quick.
I sometimes add a diced potato or a bit of pasta for an even heartier texture.
For a spicier version, I add a pinch of red pepper flakes along with the garlic.
I’ve swapped rosemary for thyme or added a bay leaf for a subtle flavor twist.
For a vegan version, I use vegetable broth and skip the Parmesan rind.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats well on the stovetop or in the microwave. If the soup thickens too much, I just add a splash of broth or water when reheating. I also freeze portions for up to 2 months, letting them thaw in the fridge overnight before reheating. Ina Garten Tuscan White Bean Soup

FAQs

Can I use canned beans instead of dried?

Yes, I often use canned cannellini beans to save time. I just rinse and drain them, then reduce the simmering time since they’re already cooked.

What can I substitute for cannellini beans?

Great Northern or navy beans are good substitutes. I use whichever white beans I have on hand.

How can I make this soup vegan?

I use vegetable broth and skip the Parmesan cheese or use a plant-based alternative. It still turns out delicious and satisfying.

Is it okay to blend the soup?

Absolutely. I like to blend part of it with an immersion blender for a creamier texture, but I leave some beans whole for a rustic feel.

What’s the best bread to serve with it?

I love serving it with a slice of toasted sourdough or a piece of crusty Italian bread. Sometimes I even rub the bread with garlic and olive oil for extra flavor.

Conclusion

Ina Garten’s Tuscan White Bean Soup is a classic that never disappoints. It’s simple to make, budget-friendly, and incredibly comforting. Whether I’m cooking for my family or prepping lunches for the week, this soup is always a nourishing, cozy option that I keep coming back to.