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!
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.
Table of Contents
Recipe Ingredients
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.
Step #2: Add the garlic, red pepper flakes, thyme and rosemary and cook for 30 seconds.
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.
Step #4: Using an immersion blender to partially blend the soup, leaving some chunks of beans and vegetables for texture.
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!
FAQs
Of course! Some I would recommend would be bacon, pancetta, or Italian sausage.
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.
More Delicious Soups To Try
Easy Tuscan Bean Soup Recipe
RECOMMENDED PRODUCTS
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
Nutrition
I made your soup tonight and it’s so cozy and delicious. My only problem was that the crusty loaf of bread that I planned on broiling covered with garlic butter had turned… bad. I’ll have to get new bread tomorrow for all the leftovers! And some hard cheese.
Oh no! You definitely need bread with soup 🙂
Hi Anetta,
My Italian mom made this frequently and I loved it …..no sugar though. I would like to know if this recipe can be adapted to a slow cooker. Thanks and best wishes!
Ciao!
Hi, Janice! I believe lots of readers have made this without the sugar and enjoyed it! I haven’t tried to make it in a slow cooker, but be sure to let me know if you give it a shot!
I have made this several times…..I usually double the recipe. Sometimes I leave out the sugar, sometimes I add more zucchini or carrots….sometimes I add Parmesan rinds to simmer. I usually simmer a bit longer as I chop my veggies in large chunks. I love this soup regardless of variations. It is my go to soup. I am watching my calories and exercising….my nutritionist and trainer love this soup too…I shared the last batch with them. In Texas we are already in the high 70s some days….don’t care, I plan to make this soup through the summer. Thank you for an amazing soup recipe!
I love hearing this, Diedre!! This comment totally made my day 🙂
I live in Texas too and making this soup right now for lunch although it’s going to be in the 90’s today! But there isn’t a rule that says we have to make soup only during cold months.. lol My husband and I are trying to eat healthier and after reading so many great reviews I thought to give it a try. It smells wonderful and can’t wait to eat a bowl!
I made soup last night and it’s about 85 here! Sometimes soup just sounds good, no matter the weather 🙂
Can’t wait to make this.
I’m intrigued by the idea of freezing in mason jars… do you mind sharing that process?
Thanks!
Hi, Casey! I just purchase mason jars that say they are freezer friendly (Ball has wide mouth ones that work), fill them with soup and leave about an inch of space in the top so it can expand as it freezes. You can thaw the soup in the fridge, or defrost in the microwave!
I made this for my wife and we really enjoyed it. The crostini and shaved parm are a must in my household. Thanks for sharing the recipe.
I’m so glad you and your wife liked it, Devin!!