Tuscan White Bean Soup

Dive into the heart of Tuscany with our Tuscan white bean soup, a dish that perfectly embodies the simplicity and richness of Italian cuisine. This soup, brimming with creamy white beans, fresh vegetables, and aromatic herbs, offers a comforting and nutritious meal—ideal for those chilly evenings or when you crave a touch of Mediterranean flair in your kitchen.

Each spoonful celebrates plant-based goodness, making it a must-try for vegans and soup lovers. Let's bring the essence of Tuscan cooking to your table with this delightful and easy-to-make recipe!

Before we delve into the heart of this traditional Tuscan recipe, let's pause to appreciate its roots. Ribollita, a name that resonates with the rich culinary history of Italy,

Jump to:

• 🤔 What is Ribollita?
• 💚 Why you will love it
• 🧾 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• 🥢 Serving suggestions
• 💡 Expert Tips
• 📖 Variations
• ❓FAQ
• 🥡 Storage
• 🍲 More vegan soup recipes
• 🎥 Video
• 📋 Recipe
• 💬 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, a Tuscan vegetable soup with a centuries-old history, traces its origins back to the Middle Ages. My recipe stays true to traditional methods, informed by extensive research in Tuscany and Italian cookbooks.

In days gone by, the wealthiest diners showcased their affluence by eating meat atop flatbread "plates" made from Tuscan bread. Unlike bread bowls, these plates weren't consumed. Instead, they were returned to the kitchen, where resourceful servants repurposed the leftover bread.

These bread remnants, combined with seasonal vegetables like Lacinato kale, Swiss chard, and Savoy Cabbage, would find their way into large soup pots during the winter months. This created a hearty vegetable soup enriched with winter herbs and boiled stale bread. Some versions of the dish even included minimal, if any, meat to enhance the soup's flavor.

The essence of this soup lies in two key concepts: winter comfort and the use of humble ingredients. Why are these aspects so crucial? By appreciating the soup's modest origins, you can fully embrace its adaptability to contemporary tastes. This recipe calls for no extravagant components, staying true to its roots while offering warmth and simplicity, perfect for the colder months.

💚 Why you will love it

• Hearty & Nutritious
• Italian Fusion
• Versatile & Flavorful
• Comfort in Every Bite
• Aromatic Delight

🧾 Ingredients

This white bean soup is made with simple pantry staples; you can vary them depending on your needs.

• Yellow or White Potatoes: They add a comforting, starchy texture and subtly sweet flavor to the soup.
• Cooked or Canned White Beans: These beans provide a creamy texture and are a great source of plant-based protein.
• Stale Bread or Crusty Bread: Provides a hearty texture and absorbs the soup's flavors, thickening it naturally.
• Lacinato Kale Leaves: Known for their rich, earthy flavor and nutritional value, they enhance the soup's heartiness.
• White Swiss Chard: Adds a mild flavor and a delightful crunchy texture, complementing the other greens.
• Green or Savoy Cabbage: Contributes a sweet and silky texture, enriching the soup's overall complexity.
• Carrot: Brings a natural sweetness and vibrant color, enhancing the soup's visual appeal and taste.
• Onion: A foundational ingredient that offers the soup a sweet and aromatic base.
• Garlic Cloves: Infuse the soup with a pungent, aromatic flavor that deepens the overall taste profile.
• Celery: Adds a subtle, earthy flavor and crunchy texture, balancing the soup's richness.
• Tomato Paste: Provides a concentrated tomato flavor, adding depth and a hint of acidity to the soup.
• Fresh Thyme: Offers a slightly minty, earthy flavor, contributing to the soup's aromatic quality.
• Fresh Rosemary: Its piney, lemony aroma complements the other herbs and adds complexity to the flavor.
• Extra-Virgin Olive Oil: Enhances richness and adds a fruity, peppery note, elevating the soup.
• Red Pepper Flakes: Introduce a gentle heat, adding a spicy dimension to balance the soup's hearty and earthy flavors.

Optional: lemon juice, fresh parsley

🍽 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 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.

🔪 Instructions

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

Chop ingredients and Sauté.

• 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.
• In a large saucepan, heat oil over medium-high heat. Add onions, minced garlic, carrots, chopped celery, potatoes, tomato paste, blended cannellini beans, and chili flakes.
• Add fresh rosemary, thyme, and optional sage leaves.

Blend

Divide the cooked white beans into two and blend or mash half.

Continue cooking

• Add the greens, including Swiss chard, cabbage, and half of the kale.; Then, 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 olive oil, lemon, vegan Parmesan, and toasted bread.

🥢 Serving suggestions

Although this soup is 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 artisan Italian bread with a drizzle of olive oil in the oven to serve this staple Mediterranean soup.

📖 Variations

Tuscan White Bean and Pesto Soup: Stir in a spoonful of vegan pesto just before serving to infuse the soup with vibrant basil and pine nut flavors. The pesto's freshness beautifully complements the hearty beans and greens.

White Bean and Pasta Soup: Add a twist by incorporating your favorite pasta, such as small shells or ditalini, to make this soup even heartier and reminiscent of a comforting traditional minestrone soup.

❓FAQ

🥡 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, 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 it 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.

🍲 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.

Try our pea pottage for a protein-packed and easy-to-make soup; it is hearty and filling.

⭐ 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!

🎥 Video

📋 Recipe