When the weather cools down and you’re craving something hearty, comforting, and nourishing, there’s nothing quite like a bowl of soup. One of the best soups out there, hands down, is Ina Garten’s bean soup recipe. If you’ve ever been captivated by her effortless yet elegant approach to cooking, you know she brings something truly special to the table with each dish. This bean soup, in particular, is a perfect example of how simple ingredients can come together to create something that feels both cozy and gourmet.
What makes this recipe so amazing is how versatile it is. You can throw it together with minimal effort, but the flavors develop over time, making it one of those dishes that tastes even better the next day. Whether you’re serving it as a main course or as a starter to a larger meal, Ina’s bean soup has a way of turning a regular meal into a feast. But let’s dive into the specifics.
Ina Garten Bean Soup Recipe
Ina Garten’s Bean Soup is the kind of dish you’ll make on repeat. It’s wholesome, filling, and packed with savory depth, yet it requires just a handful of ingredients. While some bean soups might lean toward a heavy or overly complex flavor profile, this recipe strikes the perfect balance of simplicity and richness. The soup is made with white beans, vegetables, herbs, and a touch of olive oil and Parmesan cheese, making it as flavorful as it is nourishing.
The beauty of this recipe lies in how easy it is to prepare, but also in how much flavor comes from just a few well-chosen ingredients. You don’t need to be a master chef to make this one work, yet the end result feels special enough for a dinner party or a casual Sunday meal with the family.
Ingredients Needed
Before you get started on the cooking process, let’s break down the ingredients you’ll need for this scrumptious bean soup. You don’t need anything too exotic, but each ingredient plays a crucial role in building layers of flavor.
- Olive oil: This serves as the base for sautéing your vegetables. It adds richness and a mild fruitiness to the soup that elevates the other ingredients.
- Onion: A classic soup starter, onions bring sweetness and depth when sautéed. They form the backbone of the soup’s flavor profile.
- Carrots: These add a gentle sweetness and a pop of color to the soup. Carrots also contribute to the overall texture.
- Celery: Celery provides a subtle crunch and a slightly peppery taste, balancing out the richness of the other ingredients.
- Garlic: A must for any savory soup, garlic adds depth and fragrance. It infuses the broth with a savory punch.
- Vegetable or Chicken Broth: This is the liquid base for the soup. It’s important to choose a high-quality broth to add that extra layer of flavor.
- Dried White Beans: Great Northern Beans or Cannellini beans are typical choices. These beans are creamy and mild, absorbing the flavors of the broth and seasonings beautifully.
- Parmesan Cheese: Grated parmesan adds a nutty, salty richness that finishes the soup beautifully. It’s stirred in right before serving.
- Bay Leaves: Bay leaves impart a subtle earthy flavor that enhances the broth.
- Thyme: Fresh thyme adds a hint of herbal brightness to the soup. It’s aromatic and earthy, and pairs wonderfully with the beans.
- Salt and Pepper: You can’t forget these basic seasonings! They enhance all the flavors and allow the ingredients to shine.
- Fresh Parsley (optional): Chopped parsley adds a burst of fresh flavor and a bit of color when sprinkled on top of the finished soup.
Cooking Instructions
The cooking method for Ina Garten’s bean soup is straightforward, but each step builds the flavor profile, so it’s important to take your time and pay attention to detail. Here’s how to make it:
- Soak the Beans (Optional but Recommended): If you’re using dried beans, start by soaking them overnight in cold water. This will help them cook faster and make the beans softer and creamier. If you’re in a pinch, you can skip this step and use canned beans, but soaking them gives a better texture and flavor.
- Prepare the Vegetables: Start by dicing the onions, carrots, and celery into small pieces. Mince the garlic as well. Having these ingredients prepped will make the cooking process more seamless.
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Sauté the vegetables for about 8-10 minutes until the onions are translucent and the vegetables begin to soften. This step is important for releasing their natural sugars and developing a sweet, aromatic base.
- Add Garlic and Herbs: Add the minced garlic, bay leaves, and thyme to the pot. Stir well and cook for an additional 1-2 minutes. You want to cook the garlic just until it’s fragrant, but don’t let it burn, or it will turn bitter.
- Add Beans and Broth: Pour in your soaked (or canned) beans, followed by the broth. Stir everything together and bring it to a boil. Once boiling, lower the heat to a simmer, cover the pot, and let the soup cook for 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
- Finish with Parmesan: Once the soup is done cooking, remove the bay leaves and discard them. Stir in the grated Parmesan cheese, allowing it to melt into the broth and add richness.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley, if desired. A drizzle of extra olive oil or a sprinkle of Parmesan never hurt anyone!
Ingredient Insights
Each ingredient in this soup plays a role that contributes to the overall flavor profile. Here’s a closer look at some of the key components:
- Beans: Beans are the heart of this soup, adding protein and a creamy texture that makes the soup filling and satisfying. Great Northern Beans or Cannellini beans are the go-to options, but feel free to experiment with others like navy beans or lima beans if you prefer a different texture.
- Olive Oil: Using good-quality extra virgin olive oil is essential. It’s not just for cooking-it’s also for flavoring. Olive oil imparts a mild, fruity flavor that enhances the taste of the soup without overpowering the other ingredients.
- Parmesan Cheese: This isn’t just an afterthought. Parmesan has a nutty, savory taste that really boosts the richness of the soup. It’s the kind of addition that takes an otherwise simple dish and makes it feel more refined and complex.
- Fresh Herbs: Thyme and bay leaves are the star herbal elements in this soup. Both add earthy, aromatic notes that deepen the flavor of the broth. Bay leaves infuse a subtle, almost floral flavor, while thyme has a fresh, peppery essence.
Expert Tips
- Soaking the Beans: If you’re short on time, you can skip the soaking step and use canned beans, but for the best texture and flavor, soaking is recommended. If you forget to soak overnight, there’s a quick soak method: Bring the beans to a boil for 5 minutes, then remove from heat and let them sit covered for 1 hour. Drain and proceed as usual.
- Texture Matters: If you prefer a thicker soup, you can mash a portion of the beans with a spoon or an immersion blender to create a creamy consistency. This makes the soup heartier and more filling.
- Herb Substitution: If you don’t have fresh thyme, dried thyme works too, though use only half the amount. If fresh herbs are out of season, you can also try using Italian seasoning as a substitute.
- Store It Right: Bean soup is even better the next day, as the flavors have time to develop. Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months. Just reheat and enjoy!
Recipe Variations
While Ina’s bean soup recipe is fantastic on its own, here are a few variations you can try to switch things up and keep it interesting:
- Add Greens: Spinach, kale, or swiss chard can be stirred in toward the end of cooking for added nutrition and color.
- Meat Version: If you like a meaty twist, add some cooked bacon, sausage, or ham to the soup for a smoky depth.
- Spicy Kick: If you prefer a little heat, try adding a pinch of red pepper flakes or a chopped jalapeño for a spicy kick.
- Tomato Twist: Add a can of diced tomatoes or a spoonful of tomato paste for a slightly tangy and richer broth.
Final Words
Ina Garten’s bean soup is the kind of recipe that transcends the ordinary. It’s a simple dish, but the depth of flavor is undeniable. Every spoonful is satisfying, comforting, and nourishing, making it perfect for everything from a weeknight dinner to a celebratory family gathering. The best part? It’s incredibly flexible, so you can make it your own with a few tweaks here and there.
FAQs
What Are The Main Ingredients In Ina Garten’s Bean Soup Recipe?
Ina Garten’s bean soup typically includes dried beans (such as cannellini or navy beans), vegetables (carrots, onions, celery), garlic, tomatoes, vegetable broth, and olive oil. It’s seasoned with herbs like thyme and bay leaves, and often includes Parmesan cheese for extra flavor.
Can I Use Canned Beans Instead Of Dried Beans In Ina Garten’s Bean Soup?
Yes, you can use canned beans in place of dried beans to save time. For a more authentic flavor, it’s recommended to rinse and drain the canned beans before adding them to the soup. Keep in mind that using canned beans will reduce the cooking time.
How Long Does It Take To Cook Ina Garten’s Bean Soup?
If you’re using dried beans, the cooking time can take up to 2 hours, depending on whether you’re soaking them beforehand. If you’re using canned beans, the soup can be ready in about 45 minutes to 1 hour, since the beans are already cooked.
Is Ina Garten’s Bean Soup Recipe Vegetarian Or Vegan?
Ina Garten’s bean soup recipe is naturally vegetarian if you use vegetable broth, but it is not vegan as the recipe typically includes Parmesan cheese. To make it vegan, you can omit the cheese or substitute with a plant-based cheese alternative.
Can I Add Meat To Ina Garten’s Bean Soup?
Yes, you can add meat such as bacon, sausage, or ham to enhance the flavor of the soup. If you want a smoky flavor, smoked sausage or ham hocks work particularly well. Just be sure to cook the meat first before adding the vegetables and beans.
What Kind Of Beans Should I Use In Ina Garten’s Bean Soup?
Ina Garten recommends using cannellini beans, which are creamy and tender, but you can also use other white beans like navy beans or great northern beans. Some variations of the recipe also use a mix of beans for added texture.
Can I Freeze Ina Garten’s Bean Soup?
Yes, you can freeze Ina Garten’s bean soup. Once it has cooled, store it in an airtight container or freezer bags. It can be frozen for up to 3 months. When reheating, you may need to add a little extra broth or water to reach the desired consistency.
How Can I Make Ina Garten’s Bean Soup Spicier?
To add some heat to the soup, you can incorporate red pepper flakes, a diced jalapeño, or a pinch of cayenne pepper. Adding a dash of hot sauce or a spoonful of chili paste will also bring some spice to the dish.
Can I Make Ina Garten’s Bean Soup In A Slow Cooker?
Yes, you can adapt Ina Garten’s bean soup for a slow cooker. Simply add all the ingredients (including soaked dried beans, vegetables, and broth) to the slow cooker and cook on low for 6-8 hours or until the beans are tender. If you’re using canned beans, you can skip the soaking step and reduce the cooking time.
What Should I Serve With Ina Garten’s Bean Soup?
Ina Garten’s bean soup is hearty and filling on its own, but it pairs beautifully with crusty bread or a simple green salad. You can also serve it with a dollop of sour cream or drizzle of olive oil for extra richness.