Ina Garten Tuscan White Bean Soup

Ina Garten tuscan white bean soup, a make ahead cozy soup, tastes even better the next day. She starts with pancetta, leeks, and rosemary, then simmers dried beans until the broth thickens. Freeze it for family dinner nights when you need something warm.

Soak the dried beans overnight, because skipping that step leaves them tough no matter how long they cook. The soup thickens as it cools, so add water when you reheat and check the salt.

Source: Go-To Dinners (2022)

Ina Garten Tuscan White Bean Soup

0.0 from 0 votes

Course: SoupCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

490

kcal

A thick, warming soup where dried cannellini beans and pancetta simmer together until the beans turn creamy and the broth gets rich.

Ingredients

• 1 pound dried white cannellini beans
  

• Good olive oil
  

• 4 ounces pancetta, ¼-inch diced (see note)
  

• 2 cups chopped leeks, white and light green parts (2 leeks)
  

• 2 cups chopped yellow onions (2 onions)
  

• 2 cups (½-inch) diced carrots, scrubbed (3 to 5 carrots)
  

• 2 cups (½-inch) diced celery (4 ribs)
  

• 2 tablespoons minced garlic (6 cloves)
  

• 2 teaspoons minced fresh rosemary
  

• 8 to 10 cups good chicken stock, preferably homemade
  

• 2 bay leaves
  

• Kosher salt and freshly ground black pepper
  

• Freshly grated Italian Parmesan cheese, for serving

Directions

• Soak the beans: Place the beans in a large bowl and add enough cold water to cover them by 2 inches. Refrigerate for at least 8 hours or overnight. Drain the beans, rinse under cold running water, and drain again. Set aside.
• Cook the aromatics: In a medium (10-inch) pot or Dutch oven, such as Le Creuset, heat ¼ cup of olive oil over medium heat. Add the pancetta and sauté for 4 to 5 minutes, until browned. Add the leeks, onions, carrots, celery, garlic, and rosemary and cook over medium-low for 10 minutes, stirring occasionally, until the vegetables are tender.
• Simmer the soup: Add the beans, chicken stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper to the pot and bring to a boil. Lower the heat and simmer, partially covered, for 1 hour and 30 minutes, until the beans are very tender. Stir occasionally, scraping the bottom of the pot, to prevent it from burning. Discard the bay leaves, cover the pot, and allow the soup to sit off the heat for 15 minutes.
• Serve: Reheat, if necessary. Ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned white beans instead of dried?

You can, but the texture won't be the same. Dried beans give the soup a silky, creamy body that canned beans can't match. If you go canned, use three 15-ounce cans, drain and rinse them, and cut the simmer time to about 30 minutes.

How long does this soup last in the fridge?

It keeps in the fridge for up to five days in a sealed container. The flavors get better after a day or two. It also freezes well for up to three months, so make a double batch if you have the pot for it.

Can I make this soup ahead of time?

This soup was built for making ahead. Cook it the day before and reheat gently over medium heat, adding water as needed because it thickens as it sits. The overnight rest gives the flavors time to come together.

Do I need a Dutch oven for this recipe?

A Dutch oven works best because it holds heat evenly during the long simmer. Any heavy-bottomed pot that holds at least 6 quarts will work fine. Stay away from thin stockpots because they can scorch on the bottom during the 90-minute cook.

What can I substitute for pancetta?

Thick-cut bacon is your best swap. Chop it into quarter-inch pieces and cook it the same way. The flavor will be slightly smokier, which is different but still good. For a vegetarian version, skip the pork and use vegetable stock, then add a Parmesan rind to the pot for depth.