Tuscan white bean soup from Go-To Dinners (page 91) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak dried cannellini beans for at least eight hours and up to overnight. You may use the Homemade chicken stock recipe on p. 83.

  • Aliciascheidt1 on December 31, 2025

    Delicious with cubed ham added

  • Lepa on March 14, 2023

    This was good and my son really loved it but it wasn't my favorite bean soup. It took a long time to cut all the veggies and the beans also took a long time to cook and in the end I didn't think it was better than many soups that I make that take much less time and effort.

  • anya_sf on March 13, 2023

    I adapted this to what I had: Great Northern beans, less celery, more carrot, 1 tsp fresh rosemary + 1/2 tsp dried herbes de Provence, canned low-sodium broth (2 cups beef, the rest chicken). I added a parmesan rind and only 1/2 Tbsp salt to start with, but did end up adding more salt as I had to thin the soup with water. Near the end of cooking, I stirred in chopped lacinato kale for some greenery. Delicious and flavorful!

  • Elaine115 on March 04, 2023

    I used Kirkland’s Chicken Bone Broth which I am trying to eat on a regular basis for health reasons for my osteopenia. I also used canned beans and substituted turkey Kilbasa in place of the pancetta because it was what I had on hand. It was delicious. Freezes well.

  • averythingcooks on January 04, 2023

    I know Ina gives the rationale for starting with dried beans but when I scaled this back to 1/3, I used 2 cups of beans (a mix of great northern & navy) from my freezer. To give the broth a little more body I added some tomato paste and I also added some diced leftover Oktoberfest sausage. I finished the soup with spinach & parsley and we enjoyed it for dinner with some cornmeal biscuits. I will make this again (and yes, with dried beans :) as this is a lovely winter soup.

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