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 exactly as written, and it was wonderful. Even my ‘soup is not a meal’, meat loving husband and super picky kids were asking for seconds. I was wondering if anyone has the nutritional values of the recipe? Thank you so much for sharing!!
This recipe was so easy and so tasty! Not to mention healthy. I served mine with bread sticks and even blended some up for my 8 month old and she loved it! Thank you for this wonderful recipe ☺
If I take a couple scoops and pulse/puree in a Nutribullet then add the mix back to the soup..do you think that would work? I don’t have an immersion blender. 🙂
Yep, that would totally work!
This was delicious!! I feel like recipes on pinterest are hit or miss but this was definielty a hit. I loved all the vegetables; this soup had great flavor! I left out the sugar and white wine vinegar (just added a little white wine). I will definietly make it again and its perfect for a cold winter night!
I came across this recipe by accident. I was looking for a soup recipe using beans, besides ham and bean soup, and decided to try it after lacking lentils for my usual lentil soup. I was so happy I had everything on hand, since most of the ingredients go into my lentil soup. All I can say is YUM. My husband isn’t a fan of lentils but I love lentil soup, and lentils, so I decided to give this a try and I’m so glad I did. I, dare I say, may prefer this now over my usual lentil soup! It’s so good, comforting, healthy and has the luxurious taste of being creamy just from slightly blending the soup. The big factor for me was that it’s a broth soup, had beans and no meat. This is definitely going into our rotation from now on. I can eat three bowls and not feel entirely guilty, because I seriously just had three bowls for lunch today ;). Thanks for the easy recipe and my belly thanks you also!
I love hearing this, Stefanie! I’m so glad you like my recipe 🙂