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    Home » Recipes » Entrées

    Published: Mar 4, 2022 · Modified: Aug 9, 2022 · This post contains affiliate links and I will be compensated if you make a purchase after clicking through my links.

    Bean Vegetable Soup, Authentic Tuscan Ribollita Recipe, and curiosities

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    VNF

    Looking for a hearty and healthy Tuscan soup to keep you warm this winter or on chilly nights? Look no further than this delicious Bean Vegetable Soup recipe! This Tuscan Ribollita soup is made with white beans, kale, and leftover bread, making it the perfect meal and warm-up your day.

    letting tuscan soup rest
    Jump to Recipe - Print Recipe
    Jump to:
    • 🤔 What is Ribollita?
    • 🧾 Ingredients
    • 🔪 How to make Tuscan soup
    • 🥢 Serving suggestions
    • 📖 Variations
    • 🍽 Equipment
    • 🥡 Storage
    • ❓FAQ
    • 🍲 More vegan soup recipes
    • 📋 Recipe
    • 🌡️ Food safety
    • 💬 Reviews and Comments

    🤔 What is Ribollita?

    Ribollita is a traditional Italian soup that is typically made during the winter months. The name Ribollita comes from the word "reboiled" because this soup is made with leftovers and can be repurposed, adding more veggies and carrying lots of flavors.

    This hearty and healthy Tuscan soup is packed with flavor and nutrients, making it the perfect meal for cold days.

    History of ribollita

    Ribollita is a vegetable Tuscan soup that was born during the Middle Ages. There are different versions, but the one I stick to, after extensive research both while our travels Tuscany Region and reading Italian cookbooks, is this ribollita recipe.

    During old times, it became a sign of wealth amongst the wealthiest to eat meat on plates made from flatbread, Tuscan bread.

    They did not eat their plates, as you would do with a "pan cook" (bread bowl). Those bread "plates" soaked in the meals' juices went back to the kitchen, and servants would reutilize this leftover bread, adding them to large soup pots, along with other ingredients.

    During winter times, they would use the vegetable products available, such as Lascinato kale, Swiss chard, and Savoy Cabbage.

    They would make vegetable soup, and beans, add winter herbs, and boil the stale bread alone. Some versions say they would add very little meat, if any, to enrich the ribollita soup's flavor.

    So it is virtually a Vegan Tuscan soup. In fact, the current official recipe is vegan.

    The Keywords here are Winter and Humble products; why? Because understanding the humble origins of this Tuscan soup, you can also embrace its versatility and adapt it to modern days. No fancy ingredients!

    🧾 Ingredients

    This white bean soup is made with simple pantry staples, and you can vary them depending on what you have.

    wooden table with all the bean soup ingredients
    • onion
    • carrot
    • garlic cloves
    • celery
    • tomato paste
    • yellow or white potatoes
    • canned white beans
    • Lacinato kale leaves
    • white Swiss chard
    • green or Savoy cabbage
    • fresh thyme
    • fresh rosemary
    • extra-virgin olive oil
    • stale bread or crusty bread
    • red pepper flakes

    Optional: lemon juice, fresh parsley

    🔪 How to make Tuscan soup

    This Bean Vegetable soup is easy to make and can be made in just a few simple steps.

    After the beans were cooked, this supper was incredibly quick and easy to prepare, but you can also use pre-cooked canned beans.

    To see how to cook dried beans, look at the Frequently asked questions below.

    Chop ingredients

    Coarsely chop your veggies in dice and medium sizes. I like cutting carrots and other vegetables in quarters and halves.

    Slice white Swiss chard, savoy cabbage, and lascinato kale.

    Sauté

    In a large saucepan, heat oil over medium-high heat. Add onions and minced garlic, then add carrots, chopped celery, potatoes, tomato paste, blended cannellini beans, and chili flakes.

    Add fresh rosemary, thyme, and optional sage leaves.

    collage with 4 pictures. First with chopped onion, celery, garlic and carrots. Second with chopped kale, swiss chard and cabbage. Third sautéing vegetables, Fourth adding fresh thyme and rosemary.

    Blend

    Divide the cooked white beans in two and blend or mash half of it.

    blending half of the white beans with immersion blender

    Continue cooking

    adding chopped greens, water, red pepper flakes into the saucepan and closing with a lid.

    Add the greens, including Swiss chard, cabbage, and half of the kale. Continue sauteing and stirring frequently for 7-8 minutes.

    Add the vegetable broth or water and the remaining white beans. Bring to a boil, and then reduce heat and simmer.

    Stir in the vegan parmesan to the simmering ribollita soup. Adjust flavor with salt and pepper.

    Finish cooking and add bread

    When the ribollita soup is ready, in another large pot away from heat, arrange the stale bread then add the soup on top, close the lid and let it sit for 10 minutes before serving.

    Serve

    Serve in bowls with a drizzle of olive oil, lemon, vegan Parmesan, and toasted bread.

    white bean soup ribollita looked at 45 degrees

    🥢 Serving suggestions

    Although this soup is considered a main dish, you could serve smaller portions as the first course of a meal, followed by a light pasta dish, or a winter risotto.

    We like toasting some Italian bread with a drizzle of olive oil in the oven to serve this staple Mediterranean soup.

    serve Tuscan soup with Toasted bread and olive oil

    📖 Variations

    Tuscan soup is usually made with Tuscan bread, which is made only with wheat, water, and salt, just like the traditional Italian Pagnotta bread.

    Let's remember two things about How the Ribollita soup was born: leftover bread and the type of bread.

    Type of bread

    Crusty bread gives a nice touch because the edges provide texture, and the insides don't disintegrate as much as your regular sandwich bread, thus keeping some of its gluten threads and bringing that on to your bean vegetable soup.

    Leftover bread

    Use it anyway if you just have stale bread that doesn't necessarily comply with the above. I have done this Tuscan recipe, many times with success, using other types of bread.

    cutting stale tuscan bread

    The consistency will slightly change, but the spirit of this Tuscan soup is using leftover foods, and it's meant to be a hassle-free dish. Keep that in mind!

    Read on: making the best of your leftovers »

    If you follow a gluten-free diet, exclude bread from the recipe, add more beans to make up for the thickening agent, or use crusty gluten-free bread.

    Leafy greens

    The greens can vary, and you may have different types of cabbage, kale, and chard available in your region, which is OK. Some people even use frozen chopped spinach. Although it is the end of the season, you can still find tasty leafy greens in March.

    leafy greens including lascinato kale, white swiss chard, and savoy cabbage

    Let's dig into each of them, so you know what you are pursuing when making variations or understand the why's of each ingredient.

    Lascinato Kale

    This is one of the essential ingredients present in authentic Tuscan white bean soup. Called Cavolo Nero in Italian, which translates literally as black cabbage or kale.

    It is typically tougher. Thus, tradition dictates the use of kale that has been through the first freeze of the season because it makes the leaves become softer and concentrates the flavor. The same logic is behind the famous German ice wine.

    lascinato kale or cavolo nero in Italian

    I have to say that I would strongly recommend going after this type of kale because it adds a distinctive flavor, but it is also mild, so don't go crazy if you can't and use the type of kale that you can get.

    If you are making this Tuscan bean stew during wintertime and have the luxury of making your veggie groceries close to a farmer's market, you can aim to get Lascinato kale that has frozen while still planted.

    Use the leaves, and add half of them during the last step when you add the stale bread. Reason?

    The first addition will ensure the soup absorbs the kale flavor, but it will become wilted, and the green color won't be vibrant.

    Adding the second batch of kale leaves will add extra texture, and your zuppa Toscana will look prettier.

    Use this amazing green in recipes like crispy kale snacks, vegan kale salad with maple balsamic dressing, green juices, or detox smoothies.

    White Swiss chard

    The type of chard to be used here is the white Swiss chard, which has a very mild flavor, but a great crunchy texture, like the bok choy used in Green and Yellow Thai curry stews.

    In Italian, it is called bietola, and beetroot is called barbabietola; you guessed it? Different types of chards belong to the same family, and you are looking for a white variety since the purple. Yellow varieties have a more robust flavor, which will definitely affect the flavor profile of this Tuscan soup.

    Still, I wouldn't mind adding the type of chard that I have readily available.

    Savoy cabbage

    This type of cabbage, called Verza in Italian, has a fantastic texture; it is a silky, soft, and sweet taste. I like rolling the leaves, and make a "burrito," and then shredding them into ½" strips.

    It is very commonly found in Europe, but if you can't find this beautiful and delicious cabbage around you, just go for green cabbage.

    Cabbage works great in soups, sautéed and even cabbage juice is a popular way to have it, given all its health benefits.

    savoy cabbage over wooden table

    Beans

    In addition to kale, this is the most important plant-based protein present in this nutritionally balanced and healthy white bean soup.

    You are supposed to use dried beans, but let's remember that beans are also native to the Americas. Different types of beans have been used to make this traditional bean soup.

    Today, the most commonly used bean is the cannellini bean because it has a very mild and nutty taste that blends very well with the rest of the ingredients without overpowering the others, but some people even use garbanzo beans, black-eyed beans, kidney beans, and I have even revamped leftover ribollita soups with lentils because I was in a rush and lentils cook faster. These beans are also used in the Great Greek Fasolada Soup, a much simpler yet delicious potage.

    By no means am I suggesting that once you use lentils or garbanzo beans, you can call your soup a ribollita, but if you are making a bean soup, you can play with different beans varieties; just mind that the black beans and lentils have very distinctive flavor profiles that will undoubtedly permeate into the bean soup.

    adding breans on top of bread soup

    Dried beans vs canned beans

    I am the kind of person that likes buying dried pulses and simply leaving them soaking overnight and boiling them with water. I then keep them for different uses, garbanzo for hummus, lentils for warm salads, and so on.

    If you boil your white beans, remember to plan one day ahead so you leave them soaking overnight and then boil them with fresh herbs, so they can start absorbing the ribollita flavor notes.

    Also, you can use the beans broth to replace the vegetable broth or water for your soup.

    Modern times mean less time, so feel free to use canned white beans for your ribollita, and if you use preservative-free canned beans, you can also add the remaining liquid to the ribollita soup.

    We recommend using the great northern beans (organic beans brand (affiliate link)).

    Tomato paste

    Going back to the seasonality of this recipe, tomatoes are simply not winter products; they are at their best during summer, and fresh tomatoes perform much better in summertime recipes.

    Also, tomatoes arrived from America, which doesn't mean they are not widely used in Italian cuisines, such as pizza and eggplant stews; these two factors only mean that they were later incorporated into the traditional ribollita recipe and that they were used in preserved forms, such as tomato paste.

    You could use fresh tomato; at the end of the day, everything will boil in the soup, and the acidity will be incorporated; just don't make it too prominent. This is not an Italian Tomato soup, and we just want to add a touch.

    Herbs

    Seasoning dishes is one of my favorite parts of cooking. You can find recipes calling for herbs like basil, bay leaf, sage, thyme, and rosemary.

    I went for fresh thyme and rosemary from these herbs for this ribollita recipe. I also add like adding sage.

    I don't use fresh basil simply because basil only grows outdoors during summertime, and I think the picked winter herbs add enough flavor; I like to distinguish each herb note in this ribollita stew.

    Can I use dried herbs? Yes, you can. Fresh herbs will always add a more vibrant flavor, but the best ribollita recipe is the one that embraces its humble roots, which involves working with what you have.

    If you can't find fresh herbs, you can use store-bought Italian seasoning in equal parts to the total amount of herbs that the recipe calls for.

    Vegetable broth

    You could skip the vegetable broth using enough herbs, garlic, and onion. I personally just add water and just add organic vegetable broth powder if I need to adjust the seasoning quickly. If you choose to use just water, you may have to add more salt and garlic for more flavor, although the recipe is written using water.

    Another quick way to adjust the soup is to use Italian seasoning for the white bean soup.

    Olive oil

    It is no secret that Tuscan Olive oil is world-famous, and that is for a reason. The Frantoio extra-virgin olive oil (affiliate link) is a Tuscan variety with fruity, aromatic, little bitterness, and slightly spicy notes that make it extra special.

    The olive oils are added raw at the end when serving the plate, so you can fully appreciate its distinctive notes. If you can get a hold of nice Tuscan oil, go for it.

    Black pepper or red pepper flakes

    Our years living in Mexico City made us crave and enjoy very spicy food, and we love how hot pepper flakes play out on this fantastic vegetarian ribollita. They make vegan soup recipes even more enjoyable during the winter or fall season.

    I go for regular Italian pepperoncini flakes or add a whole chili while boiling the soup and then remove it.

    🍽 Equipment

    I use two large saucepans for this great recipe, one for cooking the white bean soup and the other for transferring the soup to the one with the bread at the bottom. I just find it easier to manage.

    To blend the white beans, I use an immersion blender (affiliate link) since it is super quick and convenient because I can blend the beans directly in the pot, and the detachable piece can easily go into the dishwasher.

    🥡 Storage

    Leftover soup freezes well. Just store in an airtight container and freeze. It can be kept in the freezer for up to three months.

    To thaw, either leave the white bean soup in the fridge overnight and then reheat, or add it to a large saucepan with some water and partially cover with a lid on low heat until it completely thaws and looks ready to eat.

    You may want to add more broth, taste the white bean soup and adjust the seasonings.

    ❓FAQ

    How to prepare dried beans?

    Unfortunately, beans must be soaked in water before being cooked. Usually, the preparation time for the soup is about one hour.
    After leaving the beans soaking overnight, rinse the beans thoroughly to remove any debris from them, such as rocks or sand.
    Note: cover the beans with plenty of water, as they are likely to absorb all of it.
    Add beans to a large pot and add water. Cook the soaked white beans in boiling water for about 30 minutes and test for consistency.
    Ideally, the water level should be three inches above the beans.
    There is no need to overcook the beans as they will continue their cooking process with the soup.

    Are beans gluten-free foods?

    Yes. Beans are gluten-free. All beans, peas, and lentils are naturally gluten-free. However, if you are buying canned beans or packaged bean products, always check the ingredients to be sure that no wheat flour has been added as a thickener.

    🍲 More vegan soup recipes

    If you love soups, we have a couple of recommendations for you.

    When we sprout lentils, we always ensure we save some sprouts to include them in this simple curried and spicy soup, made with sprouted lentils and Indian curry.

    Looking for something creamy and cozy? My heart goes to this equally simple carrot and ginger soup and our tahini-flavored pumpkin soup.

    Try out this super easy 4-ingredient potato soup, which is oil-free and gluten-free.

    ⭐ If you try this Italian bread soup recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    white bean soup featured image

    Bean Vegetable Soup - Tuscan Ribollita Recipe

    Gus
    Looking for a delicious and healthy soup recipe? This white bean vegetable soup is authentic Tuscan ribollita, and it's naturally vegan and gluten-free!
    5 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Resting Time 10 mins
    Total Time 1 hr
    Course Main Course, Soups & Stews
    Cuisine Comfort Food, Italian-Inspired
    Servings 8 people
    Calories 167 kcal

    Equipment

    dutch oven.
    (affiliate link)
    Dutch oven (affiliate link)
    my favorite immersion blender cuisine art brand.
    (affiliate link)
    Immersion blender (affiliate link)
    stainless measuring spoons.
    (affiliate link)
    measuring spoons (affiliate link)
    15 Piece Kitchen Knife Set with Block by Cuisinart, Cutlery Set, Triple Rivet Collection.
    (affiliate link)
    Knife (affiliate link)

    Ingredients
     
     

    • 1 onion large, diced
    • 1 carrot medium, 3 oz, 80 g chopped in halves and quarters
    • 4 clove garlic medium, minced
    • 2 stalk celery 4 oz, 100 g sliced
    • 1 tablespoon tomato paste
    • 2 potatoes medium, chopped in medium sizes
    • 3 cups white beans ~30 oz cannellini beans, cooked or 2 cans cannellini beans (drained and rinsed), or great northern white beans (affiliate link), divided in two
    • ---
    • 8 oz kale Lacinato kale leaves, cavolo nero in Italian (dark kale), coarsley chopped
    • 5 oz white Swiss chard 100 g bietola in Italian), coarsley chopped
    • 4 oz Savoy cabbage or green cabbage. 100 g verza in Italian), coarsley chopped
    • ---
    • 2 sprigs thyme fresh, or 1 teaspoon thyme
    • 1 rosemary or ½ teaspoon dried rosemary
    • 1 tablespoon olive oil extra-virgin
    • 3.5 oz stale Tuscan bread Pugliese or ciabbata bread also work. Pick a crusty bread.
    • ¼ teaspoon red pepper flakes crushed, more to taste
    • ¼ cup vegan parmesan cheese
    • ---
    • 10 cups water or vegetable broth
    • Salt and pepper to taste

    Optional

    • 3 leaves sage add with the rest of herbs

    To serve

    • parsley fresh, chopped
    • extra olive oil to serve
    • vegan parmesan cheese to sprinkle on top
    • extra bread
    • lemon juiced, fresh
    Prevent your screen from going dark

    Directions
     

    • Chop your veggies as directed.
    • Blend half of the cooked cannellini beans and reserve.
    • In a large saucepan, heat oil over medium heat. Add onions.
    • Lower heat to med-low and add the carrots, celery, tomato paste, potatoes, minced garlic, and chili flakes, and cook another 5 minutes until the vegetables are tender.
    • Add greens, Including the Swiss chard, cabbage and half of the kale, and blended cannellini beans. Continue sauteing and stirring occasionally for 8 minutes.
    • Add the water and remaining white beans. Bring to soup to a boil, turn the heat down and simmer for 10 minutes. Add the vegan parmesan to the simmering soup. Adjust salt.
    • Arrange stale bread. In another pot, away from heat, arrange the stale bread and pour the soup on top, close the lid and let it rest for 10 minutes before serving.
    • Serve in bowls with a drizzle of olive oil, vegan Parmesan, and toasted bread.

    Video

    Nutrition Facts

    Calories: 167kcalCarbohydrates: 31gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 83mgPotassium: 845mgFiber: 6gSugar: 2gVitamin A: 5402IUVitamin C: 57mgCalcium: 123mgIron: 3mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!
    Nutrition Facts
    Bean Vegetable Soup - Tuscan Ribollita Recipe
    Amount per Serving
    Calories
    167
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    83
    mg
    4
    %
    Potassium
     
    845
    mg
    24
    %
    Carbohydrates
     
    31
    g
    10
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    5402
    IU
    108
    %
    Vitamin C
     
    57
    mg
    69
    %
    Calcium
     
    123
    mg
    12
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
     
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    🌡️ Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking points to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

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      Recipe Rating




    1. Holley says

      March 04, 2022 at 6:31 pm

      5 stars
      Wow! Talk about warm, comforting and hearty! Great recipe!

      Reply
      • Gus says

        March 04, 2022 at 7:13 pm

        thank you, Holley! I am glad you find it appealing!

        Reply
    2. Mirlene says

      March 04, 2022 at 6:59 pm

      5 stars
      I am always on a hunt for healthy soup recipes. I'm glad I found this so I can make these for my kids. I try to have them eat their veggies at least once a week!

      Reply
      • Gus says

        March 04, 2022 at 7:17 pm

        Oh! You certainly found one! this one is a super healthy one and doesn't sacrifice any flavor! 🙂

        Reply
    3. Mairead says

      March 04, 2022 at 7:33 pm

      5 stars
      Such a hearty, delicious and nutritious soup recipe. So good with rustic, crusty bread.

      Reply
      • Gus says

        March 05, 2022 at 10:07 am

        Definitely one of my favorite, cold-weather soups! 🙂

        Reply
      • Anna says

        March 06, 2022 at 11:32 am

        5 stars
        What a delicious, hearty and healthy soup. It's a proper comfort food soup that can easily serve as a whole meal.

        Reply
    4. Nathan says

      March 04, 2022 at 8:05 pm

      5 stars
      This is such a perfect soup for these colder months, so many hearty veggies and comforting flavors. Thanks for the recipe!

      Reply
      • Gus says

        March 05, 2022 at 10:07 am

        You are welcome, Nathan! I am glad you liked it!

        Reply
    5. Liz says

      March 04, 2022 at 9:07 pm

      5 stars
      This sounds like such a hearty and delish soup! It's been raining and chilly in San Diego this week so this is the perfect dish to make, I can't wait!

      Reply
      • Gus says

        March 05, 2022 at 10:09 am

        Oh, yes, ribollita is perfect for rainy days as well. We have been having so much of this bean soup during this rainy week!

        Reply
    6. Michelle says

      March 05, 2022 at 6:12 pm

      Oh my GOD this soup is incredible. It has all my favorite things in one steamy, flavorful bowl. New favorite!!

      Reply
    7. Billy says

      March 06, 2022 at 2:19 am

      5 stars
      This soup tasted sooo delicious! Definitely will make it again!

      Reply
      • Gus says

        March 11, 2022 at 12:15 pm

        Thank you for your review, Billy! I am glad you enjoyed this Authentic Ribollita soup!

        Reply
    8. Jan says

      March 06, 2022 at 4:08 am

      5 stars
      This soup hit the spot. So good! Making it again.

      Reply
    9. Katie says

      March 06, 2022 at 4:16 am

      5 stars
      What a delicious classic flavor! I am absolutely hooked on making this!

      Reply
      • Gus says

        March 15, 2022 at 7:35 am

        Thanks for the review Katie! We're so glad you love it.

        Reply
    10. Chris says

      March 06, 2022 at 11:06 am

      5 stars
      This soup was so delicious! I love warming and hearty soup recipes, and this was one of them. Can't wait to make it again!

      Reply
    11. nancy says

      March 06, 2022 at 11:50 pm

      5 stars
      talk about a garden fresh soup that really eats like a meal. i love how it is not too thin and i really enjoy it with a nice sourdough!

      Reply
    12. Anaiah says

      March 07, 2022 at 2:45 am

      5 stars
      Such a hearty and delicious soup! It's so easy to make a big batch for the family and have some for the next day.

      Reply
      • Gus says

        March 07, 2022 at 9:12 am

        That's one of the best ways to enjoy Tuscan soup, as it only gets better with time!

        Reply

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