Ina Garten's Tuscan Bean Soup: A Hearty Meal

The Tuscan white bean soup created by celebrity chef Ina Garten is a staple for many home cooks during the cooler months. This dish is recognized for its high nutritional value, offering significant amounts of protein and fiber through its use of cannellini beans. The recipe is designed to be flexible, allowing for ingredient substitutions such as using canned beans instead of dried ones to streamline the cooking process.

Preparation involves a standard sequence of sautéing vegetables and meat, followed by simmering the mixture with broth and beans. The resulting quantity is sufficient for a family of four, with the potential for leftovers that can be used for subsequent meals. The soup is versatile in serving options, pairing well with breads like grilled cheese or cheesy garlic bread.

The Tuscan white bean soup is a recipe attributed to Ina Garten, a well-known celebrity chef. It is frequently prepared during the autumn and early spring seasons due to its hearty nature. The primary ingredient, cannellini beans, makes the soup a substantial source of protein and dietary fiber. This nutritional profile allows the soup to serve as a complete meal on its own.

Despite its richness, the recipe is described as effortless, making it accessible to beginner home cooks. The flexibility of the dish allows for various customizations based on available ingredients or dietary preferences. It is often enjoyed plain but pairs effectively with side dishes such as grilled cheese sandwiches or cheesy garlic bread.

To prepare the soup, a specific set of ingredients is required. The list includes:

• Cannellini beans (dried or canned)
• Olive oil and bacon (or pancetta)
• Vegetables: leeks, yellow onions, carrots, celery, and garlic
• Herbs: fresh rosemary and bay leaves
• Liquids and Seasoning: chicken broth, Parmesan cheese, salt, and pepper

The preparation process begins with the beans. While the original recipe specifies a pound of dried beans soaked overnight, canned beans are a common substitute. Using two 14-ounce cans, the cook drains the beans but reserves the liquid. A portion of the beans (one cup) and half a cup of the reserved liquid are pureed using an immersion blender, while the remaining beans are left whole.

The cooking method proceeds as follows:

1. Heat ¼ cup of extra virgin olive oil in a soup pot over medium heat.
2. Cook 4 ounces of diced bacon (or pancetta) until browned and slightly crisp.
3. Add chopped vegetables: 2 cups each of leeks, yellow onions, carrots, and celery, plus 2 tablespoons of minced garlic and 2 teaspoons of minced fresh rosemary.
4. Sauté the mixture for approximately 10 minutes until the vegetables soften.
5. Incorporate the pureed beans, whole beans, 6 cups of chicken broth, two bay leaves, 1 tablespoon of salt, and 1 teaspoon of pepper.

The simmering time depends largely on the type of beans used. When using canned beans, the soup requires a simmer time of approximately 45 minutes once it reaches a boil. This is significantly shorter than the 90 minutes required if dried beans are used. The soup should be kept partially covered during this time.

Before serving, the recipe suggests removing the pot from the heat 15 minutes prior to allow the soup to thicken. If the consistency becomes too thick, it can be adjusted by adding more broth or water. The bay leaves are removed before ladling the soup into bowls.

For the final presentation, the soup is garnished with freshly grated Parmesan cheese, a drizzle of olive oil, and extra crumbled bacon. The standard recipe yields six to eight servings, which is typically enough for a family of four with leftovers. For larger gatherings or to ensure extra leftovers, the recipe can be doubled.