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.
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NOTES
Nutrition
I just made this soup for the first time. I didn’t have the thyme so I substituted basil. Everything else was the same. I LOVE this soup! Yummy! Thank you for the delicious and healthy recipe! Easy and I have plenty for leftovers and for freezing as well!
Sounds tasty! I love basil 🙂
Tried this tonight and loved it. I used fresh rosemary from the garden and my canned tomatoes had salt added so I didn’t add any additional salt. I used up all my leftover kale in the fridge I was saving for juicing and it was the perfect addition to the soup, couldn’t even taste it since I’m not really a fan of kale. Thank you for posting the recipe. I look forward to trying out some of your other recipes now.
Love this soup recipe! We decided to add it to our list of the Best Soup Recipes http://www.listsforall.com/best-soup-recipes/ Keep up the good work!
I added pumpkin to mine to kick off the fall season and it was delicious. Nomz.
WOW, holy cow. Anetta, these ingredients are the perfect cooking marriage. I followed your recipe exactly, except I didnt puree because I wanted the chew, lol. So yummy, so healthy, so fast and so easy. I just might make this EVERY week throughout the Fall and Winter. Thank you!