Description
This Tuscan white bean soup is inspired by Ina Garten’s classic style—comforting, rustic, and full of rich flavor. Made with creamy white beans, fresh herbs, leafy greens, and a savory broth, it’s a cozy and satisfying soup perfect for any season.
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
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onion, carrots, and celery. Sauté for 8–10 minutes, until softened and fragrant.
- Add garlic and cook for 1 more minute.
- Pour in broth and add beans, rosemary, thyme, bay leaf, and Parmesan rind (if using).
- Bring to a simmer, reduce heat, and cook uncovered for 20–25 minutes to meld flavors.
- Remove bay leaf and Parmesan rind. Stir in chopped spinach or kale and cook until wilted.
- Add lemon juice (if using), then season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan and crusty bread on the side if desired.
Notes
- Add a splash of white wine after sautéing veggies for extra depth.
- Stir in cooked Italian sausage for a heartier version.
- Use Swiss chard or other greens as a substitute for kale or spinach.
- For creaminess, blend 1 cup of soup and stir it back in.
- Soup thickens as it cools—add broth when reheating if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 5g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 5mg
