Enjoy Making Protein-Packed Bean Soup with Ina Garten's Recipe!

When the temperature drops, I dive into making hearty soups and stews. Among my go-to recipes from fall to spring is the Tuscan white bean soup by Ina Garten.

Loaded with cannellini beans, this soup is not only rich in protein and fiber but also offers a flexible cooking experience, perfect for culinary novices — even my teenager gets involved.

What I particularly love about this dish is the abundance of leftovers it provides for our household of four, ensuring a quick lunch or an easy dinner option the next day.

Ingredients Gathering

To begin, I line up my essentials: canned cannellini beans, olive oil, bacon, leeks, carrots, onions, celery, garlic, fresh rosemary, chicken broth, bay leaves, Parmesan cheese, salt, and pepper.

Preparing the Beans

While Ina suggests using dried beans soaked overnight, I typically opt for canned beans I have on hand. Following her instructions, two cans are drained (keeping the liquid aside), and a portion is pureed with the liquid.

The rest of the beans stay whole to create texture in the soup.

Bacon Sizzling

Instead of the pancetta recommended, I use bacon. I warm olive oil in my pot, add the bacon, and cook until just crisp. During this, my son and I prep the vegetables.

Adding Vegetables and Herbs

Once the bacon is done, I infuse the kitchen with delightful aromas by incorporating chopped leeks, onions, carrots, celery, garlic, and fresh rosemary into the pot.

These veggies meld with the bacon for about 10 minutes, until they're softened and fragrant.

Incorporating Broth and Bean Mixture

After the vegetables have softened, I blend in the pureed and whole beans along with chicken broth, bay leaves, salt, and pepper. While homemade stock is ideal, store-bought broth works perfectly in a pinch.

Simmering the Soup

The bonus of canned beans is a shorter simmer time. I bring the soup to a boil, then reduce to a simmer for 45 minutes, somewhat covered, allowing flavors to meld.

Serving Suggestions

The recipe advises letting the soup rest off the heat briefly before serving, which thickens it slightly. I might add a bit more broth if needed.

I finish by removing the bay leaves and ladling the soup into bowls, topping with Parmesan, olive oil, and extra bacon for garnish. This soup is delightful solo, but pairs wonderfully with cheesy garlic bread or grilled cheese.

Providing up to eight servings, it's ample for our family, with extras to spare when doubled for guests or additional leftovers.