Giada Tuscan White Bean and Garlic Soup Recipe
This Giada Tuscan White Bean and Garlic Soup Recipe combines beans, garlic, olive oil, and herbs into a silky, cozy, and nourishing soup.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Blender or immersion blender
- Knife and cutting board
- Measuring cups and spoons.
- Ladle
Ingredients
- 3 tablespoons olive oil
- 6 cloves garlic thinly sliced
- 1 small onion finely chopped
- 2 cans 400g each cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon lemon juice optional, for brightness
- 2 tablespoons fresh parsley chopped
- ½ teaspoon chili flakes optional
- Crusty bread for serving
Instructions
Step 1: Sauté the garlic gently
- Heat olive oil in a large pot over medium-low heat. Add sliced garlic and cook slowly for 2–3 minutes until fragrant and lightly golden. Be careful not to burn it—this step is key to the flavor.
Step 2: Add onion
- Stir in the chopped onion and cook for about 5 minutes until soft and translucent. This adds a subtle sweetness to the soup.
Step 3: Add beans and broth
- Pour in the cannellini beans and broth. Stir well, making sure everything is combined.
Step 4: Season and simmer
- Add thyme, rosemary, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat and let it simmer for 20–25 minutes.
Step 5: Blend the soup
- Remove the bay leaf. Use an immersion blender to blend the soup until smooth and creamy. If you prefer texture, blend only half and leave the rest chunky.
Step 6: Adjust flavor
- Stir in lemon juice for brightness. Taste and adjust seasoning if needed.
Step 7: Serve
- Ladle into bowls, garnish with parsley, chili flakes, and a drizzle of olive oil. Serve warm with crusty bread.