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
Love this soup! I have made this several times and is one to keep! Yes, it takes a bit to chop vegetables, if you don’t chop often and aren’t fast. But it’s so worth the time!
This is such a delicious, hearty meal! I love a good vegetarian meal that the whole family loves…we do add parmesan to the top which just adds more deliciousness! Thanks for sharing this…it’s simple to make and just packs in the flavor!
I’m making this for my vegan hubby tonight. We love soup and had it at a restaurant last night. It was so disappointing that i wanted him to have a good one tonight. One question, what is a single serving – 1 cup? 8 oz?
Thanks!
Hi Lisa, I’m sorry, but I don’t have that information.
Oh my, this was great. The store had no squash, so I made it without it. It was still great. Served with Italian bread sprayed with good olive oil and toasted. What a meal. Can’t wait to try it with the squash. Thank you ever so much.
This soup is amazing and in my go to rotation. The spice blend is so delicious. I make this for friends under stress and everyone loves it. A hardy vegan meal. Thank you so much!
Good soup