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 this soup last week and it was DELICIOUS! And you weren’t kidding about it being guilt free, either! I took it for my lunch every day last week and a bowl of it was plenty satisfying on it’s own. Thanks for a great recipe — it’s a keeper!
This dish is so amazingly good! I did, however, make a few changes. All other Tuscan bean soups have you add Capicola or pancetta as a substitute. Bacon is considered a substitute for pancetta, which is what I used. As that was cooking up in the pot, I got out my jar of bacon grease (cause you can never go wrong with bacon grease) and added 2 tablespoons to the bacon. This was replacing the olive oil (as it turned out we were completely out! Yikes!!) I added in everything else (though I added an extra celery and carrot), just like you listed. However, I also finely chopped a Jalapeno, and chopped an Anaheim and added these to the soup. It will be simmering for a few hours, and I can’t wait to dig in!
I love to be in the kitchen, and this is another recipe I can add to my ever increasing list!
Have a great day!
-J
Also, I would recommend moving your comment box to the top of the comments. There’s a lot to scroll through to post one! Just a suggestion!
I made this for meals for the week and i cut the sugar in half to start in case it turned out too sweet and even then it was a little sweet. the soup was good the day i made it but better the day after [as usual]…the soup was quick to cook [like 20-30] but the cutting and prep took over an hour. will def make this again since it is really yummy and healthy. =)
This looks great! Any tips for freezing/reheating in the mason jars? I’ve not tried that before. Thanks!
I am making this tonight! Any suggestions of a substitute for white wine vinegar? I have cooking wine, apple cider vinegar, rice vinegar, red wine vinegar, and balsamic vinegar lol! No white wine vinegar though!
Use apple cider vinegar 🙂