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
Mmm…this soup looks delicious and super hearty! I can’t believe it only takes 30 minutes! I’ve been looking for some good dinner soup recipes – can’t want to try this one! (and I’m glad you had the good sense to throw out the soup that had been sitting for 8 hours…my boyfriend once tried to feed me leftover chili that he neglected to tell me had been sitting out for *18* hours!)
This reads like a truly delicious recipe; I love bean soups in the fall and winter (and we’re going to get snow here tomorrow. Aauugghh! That awful four letter word, s-n-o-w!!), and this one seems like a winner 🙂
Snow always sounds so fun early in the winter – then as soon as Christmas is over I am sooo ready for spring!
I am cooking this now and I wouldn’t say this was a 30 minute meal…prepping and chopping all the veggies took longer than the 5 min prep time. Also, after I used the immersion blender, the more dense veggies (carrots, specifically) were still hard. I think this needs additional cook time to come together. The smell is great and so far it tastes good. I’m cooking it a little longer to soften everything up!
Hi, Julie! Thanks so much for this feedback! Sometimes 30-minute meals take longer the first time you make it as you’re still learning the recipe. To cut down on time you could use a chopper/dicer or a food processor to cut up the veggies! It’s hard to say just how long it will take certain vegetables to cook, as a lot of it depends on how fresh they are and what size they are cut to. I’m glad you found a way to make this recipe your own! Thanks so much for leaving a comment!
I agree. I have made this wonderful recipe 3 times now. I use a chopper and the prep time is at least 15 minutes.
Made this tonight, only I used fresh tomatoes. It was delicious! Thank you!
Awesome, Vicki! I’m glad you liked it!
Look forward to your weekly blog and your food discoveries. You so remind me of myself when I was young and learning and trying new and different foods when I was first married. I still love to discover new and exciting foods and recipes….but it’s just delightful to enjoy it through you. Keep up the good work!
What a sweet thing to say, Linda! I’m so glad to have you here 🙂