Tuscan White Bean Soup

This easy-to-make Tuscan White Bean Soup is filled with spices, beans and veggies that all come together to make the perfect meal on a busy weeknight!

Tuscan white bean soup with cheese on top and a slice of bread.

I have been obsessed with white beans recently. I have made 30-Minute Tuscan White Bean Skillet, White Bean Pasta with Rosemary Pesto, and Tuscan White Bean Salad. But this Tuscan White Bean Soup, also known as Ribollita soup, is the ultimate comfort food. Tuscany is famous for their use of white beans and soup is one of the common recipes you would find them in.

This recipe warms my soul. Everything in it is healthy and the taste is immaculate. I am someone who loves vegetables and in this recipe there are seven different vegetables that make this soup colorful and flavorful.

Recipe Ingredients

Ingredients for Tuscan white bean soup.

White Beans – The main ingredient to this soup that gives it that hearty flavor.

Granulated Sugar – To give this soup a hint of sweetness alongside all the savory flavors.

For a full list of ingredients and amounts see the recipe card below.

How to Make Tuscan White Bean Soup

Step #1: Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium heat. Add the onions, carrots, celery, zucchini, and squash. Sauté for 4 minutes.

Veggies cooking in a Dutch oven.

Step #2: Add the garlic, red pepper flakes, thyme and rosemary and cook for 30 seconds.

Garlic and spices added into the Dutch oven.

Step #3: Next, stir in the vegetable broth, white kidney beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the Dutch oven and simmer for 15 minutes.

Broth, beans, and tomatoes added into the Dutch oven.

Step #4: Using an immersion blender to partially blend the soup, leaving some chunks of beans and vegetables for texture.

Immersion blender added into the Dutch oven.

Step #5: Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.

Step #6: Serve topped with Parmesan Cheese or Dubliner cheese and a side of crusty bread, and enjoy!

Bowl of Tuscan white bean soup with grated cheese and bread on top.

FAQs

Can I add protein into this Tuscan bean soup?

Of course! Some I would recommend would be bacon, pancetta, or Italian sausage.

Can I use fresh herbs instead of dried herbs in this Ribollita soup?

Yes! If you prefer to use fresh rosemary and thyme sprigs instead of dried you can, just be sure to triple the amount of fresh herbs.

Storage Information

You can store this Tuscan soup in an airtight container in your refrigerator for 3-4 days. If you want to freeze this soup you can in your freezer for up to 2 months.

To reheat this Tuscan bean soup, be sure to thaw to fridge temperature and then you can either reheat on the stovetop over medium heat or in the microwave until everything has warmed through.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Easy Tuscan Bean Soup Recipe

This easy-to-make Tuscan White Bean Soup is filled with spices, beans and veggies that all come together to make the perfect meal on a busy weeknight!
4.5 from 657 votes
Pin Rate
Course: Soups & Stews
Cuisine: Italian
Diet: Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 170kcal
Author: Linda
Print Recipe

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1 medium yellow onion - diced
  • 2 medium carrots - diced
  • 2 stalks celery - diced
  • 1 medium zucchini - diced
  • 1 yellow summer squash - diced
  • 4 cloves garlic - pressed
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 quart vegetable - or chicken broth
  • 2 14 ounce cans cannellini beans, drained and rinsed
  • 1 14 ounce can no-salt-added diced tomatoes with juices
  • 3 cups chopped kale - ribs removed
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp granulated sugar
  • 1 Tbsp white wine vinegar

Instructions

  • Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Sauté for 4 minutes.
  • Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
  • Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
  • Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
  • Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
  • Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

VIDEO

NOTES

*Alternatively, transfer small amounts to a counter top blender and puree as desired.
You can store this soup in an airtight container in your fridge for 3-4 days. If you want to freeze this soup you can in your freezer for up to 2 months.
To reheat this Tuscan bean soup, be sure to thaw to fridge temperature and then you can either reheat on the stovetop over medium heat or in the microwave until everything has warmed through.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 696mg | Fiber: 6g | Sugar: 10g


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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. 5 stars
    Delicious winter soup recipe I wish I could post my picture, mine pureed a bit more than I wanted but still so good I left out the yellow squash out of preference.

  2. 5 stars
    This has become my go-to soup recipe. I We all love it, the ingredients are typically in the house, and it’s super forgiving with ingredient swaps. Furthermore, it comes together in a flash which is perfect for busy or lazy nights.