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- I love making Ina Garten’s protein-rich bean soup. It’s easy to prepare, and I always have leftovers. (businessinsider.com)
Local Foodie Finds Comfort in Ina Garten’s Tuscan White Bean Soup
As the crisp autumn air signals the arrival of soup season, local home cook Kristina Wright is singing the praises of a true culinary gem: Ina Garten’s Tuscan White Bean Soup. This hearty, protein-packed dish has become a staple in Wright’s kitchen, making regular appearances from the first cool days of fall straight through to early spring.
“Once the weather starts to cool down, I’m all about making soups and stews,” Wright shared. “One of my favorites, which I keep in steady rotation, is Ina Garten’s Tuscan white bean soup.”
More than just a delicious meal, this soup is a powerhouse of nutrition, boasting a significant amount of protein and fiber thanks to its star ingredient, cannellini beans. What makes it even more appealing, according to Wright, is its remarkable flexibility and ease of preparation. “It’s wonderfully flexible and effortless, even for beginner home cooks,” she noted, adding that her 14-year-old son often enjoys helping her prepare it.
For a family of four, the recipe yields generous portions, guaranteeing delightful leftovers perfect for quick lunches or a convenient dinner the following day.
Wright begins her culinary journey by gathering a straightforward list of ingredients: white cannellini beans, olive oil, bacon, leeks, yellow onions, carrots, celery, garlic, fresh rosemary, chicken broth, bay leaves, Parmesan cheese, salt, and pepper.
While Garten’s original recipe calls for dried cannellini beans that require an overnight soak, Wright often opts for the convenience of canned beans. She drains two 14-ounce cans, reserving some of the liquid.
A clever trick she employs, per Garten’s method, is to puree one cup of the beans with half a cup of the reserved liquid using an immersion blender. This technique adds a creamy richness to the soup, while the remaining whole beans provide a pleasant texture.
The cooking process kicks off with a savory start: pan-frying diced bacon in olive oil until it’s beautifully browned and slightly crisp. Wright often substitutes bacon for Garten’s pancetta, finding it works just as well. While the bacon sizzles, she and her son tackle the vegetable prep.
Next, the kitchen fills with an enticing aroma as the chopped vegetables are added to the pot. “I love this part of the process because it’s when my kitchen starts to smell delicious,” Wright enthused.
Two cups each of chopped leeks, yellow onion, diced carrots, and diced celery join two tablespoons of minced garlic and two teaspoons of fresh rosemary with the bacon. These aromatic ingredients are sautéed for about 10 minutes, softening and infusing the pot with their fragrant essence.
With the vegetables tender and fragrant, the pureed and whole beans are introduced, along with six cups of chicken broth, two bay leaves, a tablespoon of salt, and a teaspoon of pepper. While Garten suggests homemade chicken stock, Wright finds that boxed chicken broth performs admirably.
One of the benefits of using canned beans, Wright highlights, is a reduced simmering time. After bringing the soup to a boil, she lowers the heat and lets it gently simmer, partially covered, for 45 minutes. This is a significant time-saver compared to the 90 minutes required for dried beans.
The result is consistently delicious, with plenty of leftovers to go around. Garten’s recipe advises allowing the soup to rest off the heat for 15 minutes before serving to allow it to thicken. If it’s too thick, a splash of extra broth or water can easily adjust the consistency.
Before serving, the bay leaves are removed, and the soup is ladled into bowls. A generous sprinkling of freshly grated Parmesan, a drizzle of olive oil, and a touch of extra crumbled bacon complete this comforting dish.
While the Tuscan White Bean Soup is a complete meal on its own, Wright often pairs it with cheesy garlic bread or grilled cheese for an extra layer of indulgence. The standard recipe yields six to eight servings, perfect for her family, and can easily be doubled for entertaining guests or simply to ensure even more delicious leftovers.