Name: Ina Garten Tuscan White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 6 cups low-sodium chicken broth or vegetable broth; 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed; 1 tsp fresh rosemary, chopped; 1 tsp fresh thyme leaves; 1 bay leaf; Salt and black pepper, to taste; 2 cups fresh spinach or kale, chopped; 1 Parmesan rind (optional); 1 tbsp fresh lemon juice (optional); Grated Parmesan cheese, for serving

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Tuscan white bean soup is a classic, cozy, and flavorful soup inspired by the rustic kitchens of Tuscany. While I base this on the warm, satisfying style Ina Garten is known for, my version captures those rich, comforting flavors with creamy beans, aromatic herbs, and a silky broth that makes every spoonful feel like a hug.

Why You’ll Love This Recipe

I love this soup because it feels luxurious without being complicated. It’s hearty and nourishing, yet light enough to enjoy any time of year. The tender white beans and fragrant herbs make it deeply satisfying, and the finish with leafy greens and Parmesan elevates it to something special. It’s one of those soups that tastes even better the next day. 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.)

olive oil
onion (finely chopped)
carrots (diced)
celery (diced)
garlic (minced)
low-sodium chicken broth or vegetable broth
canned white beans (like cannellini or great northern, drained and rinsed)
fresh rosemary (chopped)
fresh thyme leaves
bay leaf
salt and black pepper
fresh spinach or kale (chopped)
Parmesan rind (optional but adds richness)
fresh lemon juice (optional for brightness)
grated Parmesan (for serving)

Directions

I warm a generous drizzle of olive oil in a large soup pot over medium heat.
I add the chopped onion, carrots, and celery and cook until they’re soft and fragrant, about 8–10 minutes.
I stir in the minced garlic and cook for another minute, just until it fills the kitchen.
I pour in the broth, then add the white beans, rosemary, thyme, bay leaf, and Parmesan rind if I’m using it.
I bring the soup to a gentle simmer, then reduce the heat and let it cook uncovered for about 20–25 minutes so the flavors meld and the beans soften even more.
I remove the Parmesan rind and bay leaf, then stir in the chopped spinach or kale until wilted.
I finish the soup with a squeeze of fresh lemon juice for brightness and season generously with salt and pepper.
I ladle the soup into bowls and sprinkle each serving with grated Parmesan.

Servings and timing

This recipe makes about 6 servings. It takes roughly 15 minutes to prep and 30–35 minutes to cook, so I can have it on the table in just over 45 minutes.

Variations

Sometimes I add a splash of white wine after sautéing the vegetables for extra depth. I’ve also stirred in cooked Italian sausage for more protein. If I’m short on leafy greens, I swap kale for spinach or even thinly sliced Swiss chard. For a creamier texture, I blend a cup of the soup and then stir it back in.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove over low heat, and I often add a splash of broth if it’s thickened too much. This soup also freezes well—just cool it completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating. Ina Garten Tuscan White Bean Soup

FAQs

Can I use dried beans instead of canned?

Yes! I soak dried beans overnight and cook them until tender before adding them to the soup. I adjust the liquid and cooking time accordingly since dried beans absorb more liquid.

What makes the Parmesan rind optional?

The Parmesan rind melts into the broth and gives it an extra layer of savory richness, but the soup is still delicious without it if you don’t have one on hand.

Can I make this vegetarian?

Absolutely. I use vegetable broth and skip the Parmesan rind. I still add the leafy greens and finish with lemon juice for brightness.

How do I keep the soup from being bland?

Season generously with salt and pepper at the end, and don’t skip the lemon juice—it really brightens the flavors. Fresh herbs also make a big difference.

What should I serve with this soup?

I love it with crusty bread, garlic toast, or a simple green salad. A sprinkle of extra Parmesan on top always makes it feel more special.

Conclusion

Ina Garten–style Tuscan white bean soup is one of my favorite go-to meals when I want something warm, wholesome, and full of flavor. It’s easy to make with pantry staples, comforting in every bowl, and perfect for sharing—or savoring all to myself. Once I try it, I’m confident it’ll become one of my staples too.

Olivia