Ina Garten’s Tuscan Bean Soup

Ina Garten’s Tuscan bean soup is the kind of dish that feels like it came straight out of a countryside kitchen in Italy. Cannellini beans simmer with vegetables, herbs, and broth until the flavors become rich and layered. Olive oil, garlic, and a touch of tomato paste round everything out, giving the soup warmth and depth. Each spoonful is hearty but not heavy, making it ideal for both everyday meals and special gatherings.

What I love most about this soup is how simple ingredients transform into something that tastes slow-cooked and comforting. Ina’s style always focuses on elevating basics without overcomplicating things, and this recipe fits that perfectly. The beans bring creaminess, the vegetables add texture, and the herbs create a rustic aroma that fills the kitchen as it cooks. It’s the kind of soup that makes the table feel welcoming in any season.

Why You’ll Love This Recipe

Ina Garten’s Tuscan bean soup stands out because it blends rustic Italian charm with reliable, everyday comfort.

Simple ingredients: Pantry staples like beans, carrots, and onions combine to create complex flavors.

Deep flavor: A base of sautéed aromatics layered with tomato paste gives richness without much effort.

Nourishing: Packed with fiber and protein from beans plus loads of vegetables.

Versatile meal: Serve it as a starter, pair it with bread, or enjoy it as a main dish.

Make-ahead friendly: Tastes even better the next day after the flavors meld together.

Customizable: Easy to adapt with different vegetables, spices, or proteins.

When I prepare this, I often finish each bowl with a drizzle of good olive oil and a sprinkle of Parmesan cheese. That little touch enhances the flavor and makes it feel a bit more luxurious. Sometimes I even toast slices of garlic bread to serve alongside, which is perfect for dipping. These personal touches make the soup adaptable to both casual dinners and more formal tables.

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Ingredients

For the Soup:

• 1 pound dried cannellini beans (or 2 cans, rinsed and drained)
  
• 1 large onion, diced
  
• 3 carrots, peeled and diced
  
• 2 celery stalks, diced
  
• 3 cloves garlic, minced
  
• 1 tablespoon tomato paste
  
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  
• 1 bay leaf
  
• 8 cups chicken or vegetable broth
  
• 2 tablespoons olive oil
  
• Salt and black pepper, to taste
  

Optional Add-ins:

• Fresh spinach or kale, chopped
  
• Crusty bread or garlic toast
  
• Parmesan cheese, grated
  
• Extra olive oil for drizzling
  

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Step-by-Step Instructions

1. Prepare the Beans

If using dried beans, soak them overnight in plenty of water. Drain and rinse them before cooking. Place the beans in a large pot, cover with fresh water, and simmer for about 45 minutes until tender. Canned beans can skip this step, just rinse them well and set aside. I like to keep a bit of the bean cooking liquid for extra flavor later.

2. Sauté the Vegetables

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, then cook until they soften and turn golden at the edges, about 10 minutes. Stir in the garlic and tomato paste, letting them cook for another minute to release their aroma. This base builds the flavor foundation that makes the soup so satisfying.

3. Simmer the Soup

Add the cooked or canned beans to the pot, followed by broth, thyme, bay leaf, salt, and pepper. Bring everything to a boil, then lower the heat and let it simmer gently for 30–40 minutes. The beans absorb the broth, the vegetables soften further, and the flavors meld together into a rich, hearty soup.

4. Adjust the Texture

Use an immersion blender to puree part of the soup directly in the pot, leaving some beans and vegetables whole for texture. If you don’t have one, scoop out about 2 cups of soup, blend it in a blender, then return it to the pot. This creates a creamy base without needing cream.

5. Finish and Serve

Taste the soup and adjust seasoning. Remove the bay leaf before serving. Ladle into bowls and garnish with olive oil, fresh herbs, or Parmesan. For extra heartiness, add a handful of fresh spinach or kale in the last few minutes of simmering. I like to finish with a pinch of cracked black pepper right before serving.

Tips & Variations

• Boost the greens: Stir in kale, Swiss chard, or spinach for extra nutrition.
  
• Add protein: Italian sausage or shredded chicken makes it even more filling.
  
• Play with spices: A pinch of red pepper flakes adds gentle heat.
  
• Richer broth: Stir in a Parmesan rind while simmering for extra depth.
  
• Make it vegan: Stick to vegetable broth and omit Parmesan.
  

A little trick I enjoy is saving the end of a Parmesan wedge and tossing it into the pot while simmering. It melts slowly and infuses the broth with a savory richness that feels authentic. It’s such a small step, but it makes the soup taste like it cooked for hours.

Serving Suggestions

This soup feels complete on its own, but pairing it with something extra can turn it into a feast. Crusty bread is a must for soaking up the broth. A fresh salad with lemon dressing works beautifully to balance the richness. If serving for dinner, I sometimes add a charcuterie board on the side for a rustic Italian touch.

When entertaining, I like to serve the soup in wide bowls with Parmesan curls on top and a drizzle of olive oil. It looks inviting and adds texture. For a cozy weeknight, I’ll make grilled cheese sandwiches to go with it, which makes the meal feel playful and comforting at the same time.

Frequently Asked Questions

Can I use canned beans instead of dried?

Yes, canned beans work perfectly and save time. Just rinse and drain before adding them.

Does this soup freeze well?

It freezes beautifully. Store in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

What broth works best?

Both chicken and vegetable broth work well. Vegetable broth makes it vegetarian, while chicken broth gives a richer flavor.

Can I add pasta?

Yes, small pasta shapes like ditalini or orzo fit nicely. Cook them separately and stir in at the end so they don’t soak up too much broth.

How do I thicken the soup?

Blend part of the soup for natural creaminess. If you want it thicker, mash some beans against the side of the pot with a spoon.

What’s the best way to reheat leftovers?

Warm it gently on the stove, adding a splash of broth or water if it has thickened too much.

Do I need to peel the carrots?

Peeling is optional. Just wash them well if leaving the skin on.

Can I make this in a slow cooker?

Yes, sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6–8 hours.

Final Thoughts

Ina Garten’s Tuscan bean soup shows how everyday ingredients can come together into something extraordinary. It’s hearty but not heavy, flavorful without being complicated, and endlessly adaptable. Whether served as a starter for a dinner party or as the centerpiece of a weeknight meal, it always delivers comfort and warmth.

For me, the best part is how this soup makes the kitchen smell inviting as it simmers. That aroma of herbs, beans, and garlic feels like home. It’s a recipe that proves simple food can carry both elegance and soul, which is exactly why it continues to be a favorite.