Name: Ina Garten Tuscan White Bean Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian-inspired
Ingredients: 2 tablespoons olive oil; 2 large leeks, white and light green parts only, halved, washed well, and thinly sliced; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); 8 cups chicken broth or vegetable broth; 2 (15-ounce) cans cannellini beans, undrained; 1 (15-ounce) can great northern beans, drained and rinsed; 1 Parmesan cheese rind (optional); Salt and freshly ground black pepper to taste; 1/4 cup chopped fresh parsley; Crusty bread, for serving; Extra virgin olive oil, for drizzling; Grated Parmesan cheese, for serving

Description

A hearty and comforting Tuscan White Bean Soup from Ina Garten, packed with flavor and simple ingredients. Perfect for a cozy meal.

Ingredients

Scale

2 tablespoons olive oil
2 large leeks, white and light green parts only, halved, washed well, and thinly sliced
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
8 cups chicken broth or vegetable broth
2 (15-ounce) cans cannellini beans, undrained
1 (15-ounce) can great northern beans, drained and rinsed
1 Parmesan cheese rind (optional)
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley
Crusty bread, for serving
Extra virgin olive oil, for drizzling
Grated Parmesan cheese, for serving

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and cook until softened, about 8-10 minutes.
2. Add garlic, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
3. Pour in broth. Add undrained cannellini beans, rinsed great northern beans, and Parmesan rind (if using).
4. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes.
5. Remove Parmesan rind. Mash some beans against the side of the pot or blend 2 cups of soup for a thicker texture.
6. Stir in fresh parsley. Season with salt and pepper to taste.
7. Ladle into bowls, drizzle with olive oil, and sprinkle with Parmesan cheese. Serve with crusty bread.

Notes

Store cooled soup in an airtight container in the refrigerator for 3-4 days. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 bowl
Calories: Approx. 250-300 kcal (varies with broth and additions)
Sugar: Approx. 4-6g
Sodium: Varies based on broth and added salt, aim for < 800mg per serving
Fat: Approx. 8-12g
Carbohydrates: Approx. 30-40g
Fiber: Approx. 8-10g
Protein: Approx. 10-15g