When the weather turns cool, I find myself craving something warm and comforting, and this Tuscan White Bean and Garlic Soup by Giada never disappoints. The creamy cannellini beans, softened garlic, and hint of sage come together for a flavor that feels both earthy and rich – perfect for cozy nights in.

This soup is even better with some grilled ciabatta on the side, which adds a perfect crunchy contrast. Plus, you can make it ahead and let the flavors meld overnight. I swear, it just gets better with time! This recipe is my favorite for when I want pure, simple comfort.

Recipe Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 shallots, chopped
• 2 sage leaves, stems removed
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 4 garlic cloves, peeled and halved
• 4 cups low-sodium chicken broth
• ½ cup heavy cream
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 6 slices ciabatta bread
• Extra-virgin olive oil, for drizzling

How To Make Giada Tuscan White Bean and Garlic Soup

1. Heat the Soup Pot: Set a medium, heavy soup pot over medium heat, then add the butter, olive oil, and chopped shallots, stirring occasionally until the shallots soften, about 3 minutes.
2. Add the Aromatics and Beans: Stir in the sage leaves, cannellini beans, and garlic cloves, ensuring everything is well-coated in the butter and oil mixture.
3. Simmer with Broth: Pour in the chicken broth, bring the soup to a simmer, and cook gently until the garlic is softened, which should take about 15 minutes.
4. Blend for Creaminess: Transfer half of the soup to a large bowl. Carefully ladle about a third to half of this soup into a blender or food processor, and purée until smooth, holding the blender lid tightly as hot liquids expand.
5. Combine and Season: Return the blended soup to the pot, then repeat with the remaining soup in the bowl. Stir in the heavy cream, salt, and pepper, then cover and keep warm over very low heat.
6. Grill the Bread and Serve: Heat a grill pan over medium-high heat, drizzle the ciabatta slices with extra-virgin olive oil, and grill until golden with visible grill marks, about 3 minutes per side. Serve the soup warm in bowls, accompanied by the grilled ciabatta.

Recipe Tips

• For a richer flavor, sauté the shallots and garlic in a bit more olive oil, allowing them to caramelize lightly for a deeper, more savory taste.
• If you’re looking for a vegan option, swap the heavy cream with coconut cream or cashew cream; both bring a smooth texture without any dairy.
• To add a little heat, toss in a pinch of red pepper flakes or a dash of smoked paprika; it’ll balance well with the creamy beans.
• Try adding some fresh spinach or kale near the end of cooking for a pop of color and a boost of nutrients.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Stracciatella Soup
• Giada Spicy Tomato and Lentil Gazpacho
• Giada Pressure Cooker Curried Cauliflower Soup