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Ina Garten’s Tuscan Bean Soup

A rustic Italian-style soup with cannellini beans, vegetables, and herbs simmered in a savory broth.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 Servings
Course: Appetizer, Main Course
Cuisine: Italian
Ingredients Method

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

Method
 

  1. Soak and cook beans (or use canned).
  2. Sauté onion, carrots, celery, garlic, and tomato paste.
  3. Add beans, broth, thyme, bay leaf, salt, and pepper. Simmer 30–40 minutes.
  4. Blend part of the soup for creaminess.
  5. Serve hot with olive oil and Parmesan.