What is Jamie Oliver’s take on white bean soup?

Jamie Oliver’s white bean soup is rustic and flexible, using whatever herbs and greens are on hand. He keeps it light, focusing on the beans’ natural creaminess and the freshness of seasonal vegetables.

How does Ina Garten make Tuscan white bean soup?

Ina Garten adds richness by incorporating pancetta or bacon. She sometimes simmers the soup with a Parmesan rind, which infuses the broth with a nutty, savory depth.

What is considered the best Tuscan bean soup recipe?

The best recipe depends on your taste. Traditional Tuscan versions keep it simple — beans, broth, vegetables, and herbs. For extra depth, some cooks blend part of the beans or add smoky meats, while others keep it vegan with fresh greens.

Does Nigella Lawson have a Tuscan bean soup recipe?

Yes, Nigella offers a soulful and unfussy Tuscan bean soup that highlights good olive oil, beans, and herbs. Her version proves that simplicity can still be incredibly flavorful.

Hearty Tuscan White Bean Soup Recipe | The Ultimate Cozy Comfort Food

Name: Hearty Tuscan White Bean Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 cans (15 oz each) cannellini beans, drained and rinsed; 2 tablespoons extra virgin olive oil; 1 medium onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried); 1 teaspoon thyme, chopped (or ½ teaspoon dried); 1 bay leaf; 6 cups vegetable broth (or chicken broth); 2 cups kale or spinach, chopped (optional); Salt and freshly ground black pepper, to taste; ½ lemon (juice, optional); Parmesan cheese, grated (optional garnish)

Description

A rustic and comforting Hearty Tuscan White Bean Soup Recipe made with cannellini beans, aromatic vegetables, and fresh herbs. Perfect for cozy nights, meal prep, or serving as a light but filling main dish.

Ingredients

Scale

2 cans (15 oz each) cannellini beans, drained and rinsed
2 tablespoons extra virgin olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
1 teaspoon thyme, chopped (or ½ teaspoon dried)
1 bay leaf
6 cups vegetable broth (or chicken broth)
2 cups kale or spinach, chopped (optional)
Salt and freshly ground black pepper, to taste
½ lemon (juice, optional)

Parmesan cheese, grated (optional garnish)

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion, carrot, and celery. Sauté for 8–10 minutes until softened and golden.
Stir in garlic, rosemary, thyme, and bay leaf. Cook for 1–2 minutes until fragrant.
Add cannellini beans and broth. Bring to a boil, then reduce to a simmer for 20–25 minutes.
For a creamier texture, puree about one-third of the soup with an immersion blender and return it to the pot.
Stir in kale or spinach (if using) and cook for 5 minutes until wilted.
Season with salt, pepper, and a squeeze of lemon juice.
Serve hot with crusty bread and garnish with Parmesan if desired.

Notes

For added richness, sauté pancetta

For vegan, skip Parmesan and stick to vegetable broth.

Freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup, Main Dish
Method: Stovetop simmer
Cuisine: Italian

Nutrition

Serving Size: 1 ½ cups
Calories: 320
Sugar: 5 g
Sodium: 720 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 12 g
Protein: 14 g
Cholesterol: 0 mg

Keywords: Hearty Tuscan White Bean Soup Recipe, Tuscan soup, Italian bean soup, rustic soup