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.
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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
By far the best soup recipe I have ever made. Made it to many times to count Everyone loves it so much. I like to use an emulsifier to make it more creamy. I shared this recipe with my mom and she makes hers chunky. Either way it’s delicious!!!!!
Good afternoon, can this soup be cooked in a slow cooker? Thank you
Kind regards
Heather
Yes, this Tuscan Bean Soup recipe can be adapted for a slow cooker. Here’s how to do it:
Prep the Vegetables and Beans: Prepare your vegetables (onion, carrots, celery, zucchini, and yellow summer squash) by dicing them as directed. Ensure the cannellini beans are drained and rinsed.
Sauté Vegetables (Optional): While this step is optional, sautéing the vegetables before adding them to the slow cooker can add depth of flavor. You can do this by heating the olive oil in a skillet over medium-high heat, then adding the onions, carrots, celery, zucchini, and squash, and sautéing for about 4 minutes. Add the garlic, red pepper flakes, thyme, and rosemary, and cook for an additional 30 seconds. If you’re short on time, you can skip this step and add everything directly to the slow cooker, but the flavor profile might be slightly different.
Combine in the Slow Cooker: Transfer the sautéed vegetables (or uncooked if you skipped the sautéing step) to the slow cooker. Add the broth, beans, and diced tomatoes with juices. Stir to combine.
Cook on Low: Set your slow cooker to low and cook for 6-8 hours. This slow and gentle cooking method is perfect for soups, allowing the flavors to meld together beautifully.
Add Kale and Final Seasonings: About 30 minutes before the end of cooking, add the chopped kale to the slow cooker. This will ensure the kale is tender but not overly soft. After the soup has finished cooking, stir in the salt, pepper, sugar, and white wine vinegar. Adjust seasonings to taste.
Partial Puree (Optional): If you prefer your soup with a thicker consistency, use an immersion blender to partially puree the soup directly in the slow cooker. Be careful to leave some chunks for texture.
Serve: Serve the soup hot, topped with your choice of cheese (Parmesan or Dubliner as suggested) and a side of crusty bread.
Notes:
Liquid Adjustment: You might find you need slightly less broth than the original recipe when using a slow cooker because there’s less evaporation. Start with about ¾ of the recommended amount and adjust as needed.
Sautéing: This step is done to build flavor. If you have a multi-cooker with a sauté function, you can do everything in one pot.
Cooking Time Flexibility: One of the benefits of using a slow cooker is the flexibility in cooking time. If you need the soup ready sooner, you can cook it on high for 3-4 hours instead.
Enjoy your slow-cooked Tuscan Bean Soup!
Very good. Such a nice hearty soup. Will be adding to my rotation.
Delicious winter soup recipe I wish I could post my picture, mine pureed a bit more than I wanted but still so good I left out the yellow squash out of preference.
This has become my go-to soup recipe. I We all love it, the ingredients are typically in the house, and it’s super forgiving with ingredient swaps. Furthermore, it comes together in a flash which is perfect for busy or lazy nights.