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
Made this soup last night. It was delicious! I sprinkled the top with the park and also a drizzle of olive oil, yum! We have plenty of leftovers to freeze for another time, which I always love to have when I make a soup.
I’m about to heat myself up a frozen serving of this very soup myself, Robyn!
i was wondering if you can use a different bean?
You definitely could! Great Northern beans would be tasty. 🙂
Made this for lunches this week – delicious! Used 4 cups of spinach instead of kale. Also, it says 8-10 servings but i just made 4 heaping bowls for lunches and found that it was still a reasonable amount of calories.
I’m glad I’m not the only one who eats this by the heaping bowlful! 😉
This is an outstanding recipe! My whole family loved it and went back (to what I thought would be leftovers later this week) for more. I wanted to clean out the refrigerator so threw in an extra carrot, celery stalk and added a zucchini, but otherwise left this recipe alone and it is so very fresh and flavorful, I will make this many more times. Fresh grated Parmesan at the table was important. Thank you for this wonderful recipe that was so easy to follow. I used chicken broth but this will be my new go to for vegan company with vegetable broth and a dash more red pepper flakes.
I’m so happy to hear this, Suzanne! I love when recipes allow me to clean out my fridge 🙂 I agree, cheese is VERY important to this recipe.
What exactly is “summer squash” – not sure what to use here
Hi, Rebecca! Summer squash kind of looks like a zucchini but is yellow. It has a spongey-type texture and cooks very quickly.