Name: Ina Garten Tuscan White Bean Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 teaspoon fresh rosemary, chopped; 1 teaspoon fresh thyme, chopped; 1/2 teaspoon crushed red pepper (optional); 4 cups low-sodium chicken or vegetable broth; 3 cans (15 ounces each) cannellini beans, drained and rinsed; 1 bay leaf; Salt and pepper to taste; 1/4 cup heavy cream (optional for creamier soup); Fresh parsley, chopped for garnish; Grated Parmesan cheese for serving (optional)

I absolutely adore this Ina Garten Tuscan White Bean Soup Recipe because it feels like a warm hug in a bowl. With its creamy texture and rich, comforting flavor, it’s one of those dishes I find myself craving whenever I need something nourishing and satisfying. Whether I’m cooking for a cozy weeknight dinner or entertaining friends, I love how effortlessly this soup comes together, yet tastes like I’ve spent hours perfecting it. The blend of herbs, tender cannellini beans, and the subtle hint of garlic makes it one of my all-time favorite soups to share and savor.

Why You'll Love This Ina Garten Tuscan White Bean Soup Recipe

When I first tried this Ina Garten Tuscan White Bean Soup Recipe, I was blown away by the depth of flavor it delivers despite such simple ingredients. The rosemary and thyme provide an earthy, aromatic base, while the crushed red pepper (if you choose to add it) gives just the right amount of subtle heat. It’s creamy without being heavy, especially if you add the splash of heavy cream. The beans themselves create a silky, hearty texture that fills you up without weighing you down, which makes this soup feel both elegant and homey at the same time.

I also love how straightforward the recipe is to make. You don’t need a long list of fancy ingredients or complicated techniques—just fresh herbs, pantry staples like cannellini beans, and basic veggies. It’s one of those recipes I’ve come back to again and again because it’s so reliable and comforting. Perfect for a quick lunch or a dinner that feels special without a lot of fuss, it’s a recipe that invites you to slow down and enjoy every bite.

This soup really shines on so many occasions. I often serve it at family meals when I want something warming but sophisticated, and I’ve brought it to potlucks where it’s always a crowd-pleaser. Its versatility makes it ideal for casual weeknights or holiday dinners alike. Plus, it pairs beautifully with a crisp salad or crusty bread to soak up every last drop. I can honestly say this Ina Garten Tuscan White Bean Soup Recipe has a permanent spot in my cooking rotation because it’s just that good.

Ingredients You'll Need

The image shows ingredients for a meal arranged neatly on a white marbled surface. There are two white bowls: one filled with chopped orange carrots and green leeks, the other with light beige beans. A glass jar with brown broth is placed next to the bowls. In front, a square package of seasoning and a white bowl with chopped white onions and garlic sit beside a smaller white bowl with light yellow grated cheese. The colors are bright and fresh, with the mixture of green, orange, beige, white, and brown creating a balanced, clean look. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Ina Garten Tuscan White Bean Soup Recipe lies in its simple but essential ingredients that each add their own special touch. Every item plays a role in creating the rich, layered flavors and inviting texture of the soup.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Olive oil: This forms the flavorful base to soften the vegetables and start the soup with a silky richness.
Onion, carrots, and celery: Classic mirepoix for balancing sweetness and depth to the broth.
Garlic: Adds a sharp, aromatic punch that wakes up every other flavor.
Fresh rosemary and thyme: These herbs bring a fragrant earthiness and authentic Tuscan feel.
Crushed red pepper (optional): A little heat to brighten and deepen the flavor profile if you like a touch of spice.
Low-sodium chicken or vegetable broth: The flavorful liquid that ties everything together without overpowering.
Cannellini beans: The star ingredient providing creamy texture, protein, and subtle sweetness.
Bay leaf: Enhances the herbal complexity as the soup simmers gently.
Salt and pepper: Essential seasonings to bring out all the vibrant flavors.
Heavy cream (optional): For a luscious finish that makes the soup incredibly silky.
Fresh parsley: Brightens the soup with fresh, green notes and color.
Grated Parmesan cheese (optional): A salty, nutty topping that makes each spoonful even more irresistible.

Directions

Step 1: Heat the olive oil in a large soup pot over medium heat until it is warm and shimmering but not smoking. This will be the flavorful foundation for your soup.

Step 2: Add the chopped onion, carrots, and celery to the pot. Cook them gently, stirring often, until they’re soft and fragrant, about 5 to 6 minutes. This slow softening builds a delicious base flavor.

Step 3: Stir in the minced garlic, fresh rosemary, thyme, and crushed red pepper if you’re using it. Cook for another minute until the garlic is fragrant and the herbs bloom into the oil, making the kitchen smell incredible.

Step 4: Pour in the broth followed by the drained and rinsed cannellini beans. Add the bay leaf and stir everything together well so the flavors meld from the start.

Step 5: Bring the soup to a boil, then reduce the heat and let it simmer gently for 25 to 30 minutes. This is when the flavors deepen and the beans get tender but stay intact.

Step 6: If you prefer a creamier, smoother soup, use an immersion blender to puree half or all of the soup right in the pot. I love doing half so it has wonderful texture without losing its hearty character.

Step 7: Stir in the heavy cream if you want a richer finish. Taste the soup and add salt and freshly ground black pepper to your liking. This final seasoning step is key.

Step 8: Ladle the soup into bowls and garnish with chopped fresh parsley and a generous sprinkle of grated Parmesan cheese if you’re adding the extra savory touch. Serve immediately and enjoy!

Servings and Timing

This recipe makes about 6 hearty servings, perfect for a family dinner or sharing with friends. The prep time is roughly 15 minutes, mostly chopping your veggies and herbs. Cooking time is around 40 to 45 minutes including simmering and optional blending. Altogether, you’re looking at about 1 hour from start to finish. There’s no resting time needed — this soup is best served hot and fresh, but leftovers keep beautifully in the fridge if you want to save some for later.

How to Serve This Ina Garten Tuscan White Bean Soup Recipe

The image shows a white bowl filled with thick soup placed on a wooden board over a white marbled surface. The soup has a yellowish broth with visible shredded chicken, light brown beans, and small orange carrot pieces spread evenly. A slice of rustic bread rests next to the bowl, partially visible on the board. The soup looks hearty with a mix of soft textures from the chicken and beans, and the bowl is round with a smooth edge. Photo taken with an iphone --ar 4:5 --v 7

I love serving this Ina Garten Tuscan White Bean Soup Recipe piping hot with plenty of freshly cracked black pepper and a sprinkle of fresh parsley for a pop of color. It pairs beautifully with crusty French bread or a warm, cheesy garlic toast to soak up every last drop of the creamy broth. For a lighter side, a simple green salad dressed in lemon vinaigrette brings a refreshing contrast to the soup’s richness.

For something a bit more special, I like to garnish each bowl with shaved Parmesan and a tiny drizzle of good-quality extra virgin olive oil right before serving. It adds an extra depth of flavor and a luxurious feel. This soup also works great as a first course for a dinner party — just serve smaller portions in beautiful bowls with a glass of crisp white wine like Pinot Grigio or a light Chardonnay. For non-alcoholic options, a sparkling water with a twist of lemon complements the subtle herbal notes wonderfully.

This soup is a great choice for so many occasions, from casual weeknights to holiday gatherings or a comforting lunch on a chilly day. It’s best enjoyed warm to fully appreciate the creamy texture and inviting aroma. If you’re plating for a crowd, I recommend generous ladles and serving it alongside roasted vegetables or a charcuterie board for a complete meal experience.

Variations

One of the things I love most about this Ina Garten Tuscan White Bean Soup Recipe is how adaptable it is. For a vegan version, simply swap out the chicken broth for vegetable broth and skip the heavy cream or use a coconut cream alternative. It’s just as rich and satisfying that way. You can also experiment with different beans — white kidney beans or Great Northern beans give a slightly different texture but work beautifully.

If you want to add more depth, I sometimes toss in diced pancetta or Italian sausage at the start for a smoky, meaty flavor. For even more veggies, fresh spinach or kale stirred in at the end adds vibrant color and a nutritional boost. To switch up the cooking method, this soup is fantastic in a slow cooker: just saute the vegetables on the stove, then add everything to the slow cooker and cook on low for 6-8 hours.

Adjusting the herbs is another simple way to customize. Fresh sage or marjoram are lovely alternatives or additions to rosemary and thyme. For a spicy twist, add more crushed red pepper or a splash of hot sauce when serving. This recipe really invites you to make it your own while keeping the comforting classic Tuscan essence alive.

Storage and Reheating

Storing Leftovers

Leftover Ina Garten Tuscan White Bean Soup keeps wonderfully in an airtight container in the refrigerator for up to 4 days. I like to use glass containers with tight-fitting lids because they help preserve the freshness and make reheating easy. Before sealing, allow the soup to cool slightly to room temperature but don’t leave it out for more than two hours.

Freezing

This soup freezes really well, which is perfect if you want to batch cook. I recommend freezing in portion-sized freezer-safe containers or heavy-duty freezer bags. Leave some space at the top as the soup will expand when frozen. It’ll keep its flavor and texture for up to 3 months in the freezer. When ready to eat, thaw it overnight in the refrigerator for best results.

Reheating

The best way to reheat this soup is gently on the stove over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. I avoid microwaving because it can heat unevenly and sometimes change the texture of the beans. If the soup has thickened too much after storage, just add a splash of broth or water to loosen it back to the perfect consistency. Taste and adjust seasoning before serving to make it crystal clear and delicious like fresh.

FAQs

Can I use dried beans instead of canned cannellini beans?

Absolutely! If you prefer to use dried beans, soak them overnight and cook them until tender before adding to the soup. Just be sure to adjust the cooking time since dried beans need longer to soften. Using canned beans is simply a convenient shortcut that makes this recipe quicker to prepare without sacrificing flavor.

Is this soup gluten-free?

Yes, this Ina Garten Tuscan White Bean Soup Recipe is naturally gluten-free as long as you use gluten-free broth. Always check labels for any hidden gluten if you’re using store-bought products. It’s a great option for anyone avoiding gluten and still craving a comforting, hearty soup.

Can I make this soup in advance?

Definitely! This soup tastes even better the next day as the flavors have time to meld. I recommend making it a day ahead if you can, then reheating gently before serving. Just add any garnishes like fresh parsley and Parmesan cheese right before eating to keep them fresh.

What can I serve with this soup for a complete meal?

I love pairing this soup with a crisp green salad, roasted vegetables, or a warm whole grain like quinoa or farro. A thick slice of crusty bread or garlic toast is always a winner for dipping. You can even offer a simple antipasto platter with olives and cheese for a more indulgent Italian-style meal.

How can I make this soup creamier without cream?

If you want a creamy texture but prefer to avoid heavy cream, blending half the soup with an immersion blender works wonderfully to thicken it naturally using the beans. You can also stir in a spoonful of plain Greek yogurt at the end (off the heat) for a tangy creaminess. Another option is to add a splash of coconut milk for a dairy-free alternative.

Conclusion

I truly hope you enjoy making and savoring this Ina Garten Tuscan White Bean Soup Recipe as much as I do. It’s the kind of comforting, flavorful dish that never fails to bring joy and warmth to the table. Whether you’re cooking for yourself, your family, or guests, this soup offers that perfect blend of simplicity and richness that keeps everyone coming back for more. Give it a try soon — I promise it will become one of your favorite go-to recipes, just like it is for me!