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I’ve Been Making Ina Garten’s Tuscan Soup For Over 10 Winters—It's Still My Favorite

A hearty and comforting Tuscan soup inspired by Ina Garten, perfect for cozy winters with bold Italian flavors and nutritious white beans.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 310 kcal

Equipment

  • 1 Large pot

Ingredients
  

Main ingredients

  • 2 tablespoon Olive oil extra virgin
  • 1 Onion chopped
  • 2 cloves Garlic minced
  • 2 Carrots diced
  • 2 Celery stalks chopped
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper freshly ground
  • ½ teaspoon Crushed red pepper flakes optional
  • 1 tablespoon Tomato paste
  • 6 cups Chicken broth or vegetable broth
  • 2 cans White beans 15 oz cans, drained and rinsed
  • 1 Parmesan rind optional
  • 3 cups Kale chopped
  • ¼ cup Parmesan cheese freshly grated, for serving

Instructions
 

Instructions

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion, cook until soft and translucent, about 5 minutes.
  • Stir in garlic, carrots, and celery. Cook another 5 minutes.
  • Season with salt, black pepper, and red pepper flakes.
  • Add tomato paste, stir to coat the vegetables.
  • Pour in the chicken broth and add white beans and Parmesan rind.
  • Bring to a boil, then reduce to a simmer and cook for 25 minutes.
  • Stir in chopped kale and simmer for an additional 5 minutes. Serve hot with grated Parmesan on top.

Notes

Serve with crusty bread for a complete meal. Leftovers taste even better the next day!