Ina Garten's Tuscan White Bean Soup Is the Ultimate Cozy Winter Meal
Even prior to the pantry staple surge of March 2020 at the start of the coronavirus pandemic, Americans were growing even more keen on beans. Overall bean consumption had risen from 8 pounds per person annually in 2014 to 11.7 pounds in 2017, according to USDA data. This year, that rate likely surged far higher, as we stocked up on (and cooked with) canned and dried versions of this high-fiber, plant-based protein at record rates. The New York Times reported that at certain points in early spring, Goya Foods sales of beans spiked by as much as 400 percent.
Chances are, you have at least one can or bag of dried beans in your kitchen right now. But if you are anything like us, you're growing just a bit bored with your basic black bean soup and chili recipes.
Well, Ina Garten (one of our all-time favorite celeb chefs) must have read our minds, because she just shared a recipe from her archives that looks like just what we need this week: Tuscan White Bean Soup.
Garten's fans agree, commenting, "this looks delicious as always! Just what i need on a dreary winter's day," and I've been trying to figure out what to do with my cannellini beans! I can't wait to try it!"
While she used dried beans from her grocery delivery from chef Missy Robbins' specialty food brand MP Grocery, this comfort food soup can also be adapted to use canned beans, Garten confirms, and explains exactly how to do that in the recipe.
Combine those beans with a variety of sauteed veggies, a bit of pancetta or bacon, herbs and chicken stock. Simmer low and slow, ladle into bowls, then top with Parmesan and a drizzle of olive oil, Garten recommends.