This Tuscan soup is an honest and simple white bean soup that has plenty of flavors, it's earthy, creamy, nutritious, and fulfilling.
It's a perfect make-ahead winter dinner as it can stay in the fridge for a few days and its taste just gets better and better.
What to expect
This Tuscan bean soup is adapted from a traditional Tuscan recipe called "Ribollita", made with plenty of leafy greens and white beans.
In our version of this Italian bean soup, I try to stay as true to the original Ribollita as possible.
However, I do simplify some steps, take away some ingredients such as stale bread, and shorten the cooking time, to make the recipe more modern, lighter, and easier to prepare.
The essence of the soup, however, remains the same: this is a rustic white bean soup that is earthy, creamy, flavourful and nutritious.
And the best thing is, you can make it from scratch in just about 45 minutes, and store it in the refrigerator for several days.
Ingredients and substitutions
- Olive oil: extra virgin would be best.
- Celery, carrot and onion: we use them to make "soffritto", which is a way to build flavour for the soup.
- Leek: key ingredient in the original Tuscan soup recipe. I think it fits this soup perfectly, however, if you can't find it, add one more stalk of celery, and an extra half of a red onion.
- Tomato paste: used for colour and for adding umami to the soup.
- Thyme: fresh thyme would be best. That's the herb used in Tuscany for this soup. If you can't find thyme you can use a sprig of rosemary, or some sage leaves.
- Kale: Lacinato kale, also known as cavolo nero or Tuscan kale would be best for this tuscan bean soup. If you can't find Lacinato kale then go for the kale you can find in your local supermarket, which will most probably be curly kale.
Outside of Italy, Lacinato kale is popular in local vegetable markets or in organic vegetable stores. - Chard: chard or Swiss chard is another ingredient used in the original Ribollita. Chard (Bietola in Italian) is extremely popular in Italy and used often for soups or stir-fried. It's perfect in this soup thanks to its buttery texture and flavour. If you can't find chard, you can replace it with Bok Choy.
- Savoy cabbage: another winter staple in Italy, savoy cabbage is delicious in this soup. You can replace savoy cabbage with Chinese Cabbage.
Replacing chard with Bok Choy, and savoy cabbage with Chinese cabbage will produce still a delicious bean soup, although a little less Tuscan. - Vegetable stock: you can either make it yourself or use pre-made one.
- White beans: cannellini beans are most traditional for this Tuscan bean soup. You can replace cannellini beans with other white bean varieties.
Instructions
Build the flavour base
For this soup you’ll need a big pot in which you warm up two tablespoons of olive oil.
To the pot, add one large, diced red onion, 3 stalks of celery, diced, and 3 medium carrots cut in small chunks.
For this bean soup we don’t want the vegetables to be cut too thinly. Fry the vegetables for 5 minutes and in the meantime, cut the leek in half on the long side, then slice it thinly and add it to the pot.
If you don’t have leek, then just add a little more onion and celery.
Fry for a minute, then add 2 tablespoons of tomato paste, the fresh thyme, remove the little leaves fo thyme from the stems, half a cup of vegetable stock, stir and let cook for 5 minutes.
Add the greens
While the soffritto cooks, chop the greens. For an authentic tuscan soup use Lacinato kale, or cavolo nero, chard, and savoy cabbage.
If you can’t find these specific ingredients, then you can replace the Lacinato Kale with any other kale, the chard with Bok Choy, and the savoy cabbage with Chinese cabbage. You’ll still get a delicious soup, although a little less Italian.
In total, for a soup like this you’ll need 900 grams or about 33 ounces of greens.
I like to use 300 grams of kale, 300 grams of chard, and 300 grams of savoy cabbage, which is about 11 ounces each.
So, start by cutting the kale in pieces and add it to the pot. I discard the harder end of the kale as it tends to be a little woody.
Then cut the chard the same way, the pieces shouldn't be too big or too small. Add them to the pot.
Finally cut the savoy cabbage in a similar way and add it to the pot.
Stir to combine all the ingredients, add a cup of vegetable stock and season with a generous pinch of salt, and some pepper. Now simmer on medium heat for 10 minutes.
Add the white cannellini beans
In the meantime, rinse 3 small cans of cannellini beans (or any other white bean). You should have around 700 grams or 25 ounces of drained beans in total.
Then blend a little less than half of them with 2 cups or half a litre of vegetable stock until smooth.
Keep the other half of the beans whole.
Add the beans (blended and whole) to the pot, stir well but gently, and let cook for another 10 to 15 minutes, stirring occasionally.
In the past, beans used to be mashed or passed through a rotary vegetable mill.
This is a trick that Italian farmers used, to make the soup incredibly creamy and fulfilling without needing to add dairy products.
The soup is ready when it has thickened up and there shouldn't be much vegetable stock floating around.
Taste, adjust and serve
Now taste the soup, adjust for salt and pepper, and turn the heat off. Let the soup sit for at least 10 minutes before serving it.
In the original recipe stale bread is added, then the soup is boiled again till the bread is kind of dissolved in the soup. It’s a recipe that in its original form takes several hours, and even days to make.
Our version is done in about 45 minutes in total, and I promise you that it still tastes delicious, earthy, and fulfilling. It’s so creamy you won’t believe there’s no dairy in it.
Serving suggestions
- Serve with bread: on top of a slice of rustic toasted bread brushed with garlic and a drizzle of olive oil. Or with a no knead focaccia that you can use to sop the leftover soup.
- Make it guest-friendly: and serve with different toppings. For example, sprinkle with freshly chopped parsley, a drizzle of good quality olive oil and vegan parmesan.
This Tuscan soup has become a staple in our kitchen. It has it all! It’s an easy dinner and made with simple ingredients. It’s creamy, and nutritious and it really tastes perfect.
Similar recipes
Lentils and legumes are some of favorite plant-based proteins! If you're hungry for more recipes with legumes, have a look at these easy meals:
What are your favorite ways to cook with legumes? We'd love to hear, let us know in the comments below!
Storage
You can make a big batch of this white bean soup in advance and store it in the refrigerator for up to 3 - 4 days. And we promise the next day will be even more delicious!
You can also freeze the soup for up to 3 months, then thaw it in the microwave or on the stovetop. Do not freeze multiple times.
Recipe
Tuscan soup - white bean soup
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 large red onion
- 3 stalks celery
- 3 medium carrots
- 1 leek
- ⅓ cup tomato paste
- 4 sprigs thyme or 1 sprig of rosemary
- 11 ounces lacinato kale or other kale
- 11 ounces chard
- 11 ounces savoy cabbage
- 3 small cans, 15 ounces or 400 grams each can cannellini beans or other white bean
- 4 cups vegetable stock
- salt and pepper to taste
Serving suggestion
- 4 slices rustic bread toasted, rubbed with garlic and with a drizzle of olive oil
- 2 tablespoons vegan parmesan cheese or other grated cheese on top
- 1 handful parsley chopped
Instructions
- Cut the onion, celery and carrot in small dice. Warm up the olive oil in a large, tall pot, then add the onion, celery and carrot to it. Fry for 5 minutes stirring occasionally.
- In the meantime, cut the leek in half on the long side, then slice it thinly and add it to the pot. Fry for a minute, then add the thyme, tomato paste, ½ cup of the vegetable stock, stir and let cook for 5 minutes.
- In the meantime, chop the kale, chard and savoy cabbage into pieces, not too large, not too small (see picture), and add them to the pot.Stir to combine all the ingredients, add a cup of vegetable stock and season with a generous pinch of salt, and some pepper.Simmer on medium heat for 10 minutes.
- In the meantime, rinse the beans, then blend a little less than half of them with the remaining vegetable stock until smooth. Keep the other half whole.
- Add the beans (blended and whole) to the pot, stir and let cook for another 10 to 15 minutes, stirring occasionally.The soup is ready when it has thickened up. There shouldn't be much broth floating around.Then taste the soup, adjust for salt and pepper, and turn the heat off. Let the soup sit for at least 10 minutes before serving it.
- Serve on top of a slice of rustic toasted bread brushed with garlic and a drizzle of olive oil. Optionally sprinkle with freshly chopped parsley or/and vegan parmesan cheese on top.
Video Recipe
joe
Hi Nico
I am browsing your recipes which I like very much cos they are sort of what I cook. I am from Malta and naturally a lot of our food is similar to yours that's why.
My comment is: Do not throw away the water in which the beans (any) are cooked in. It is calld Aqua Faba and is used in vegan cooking where eggs are used. It shouls resemble the thickess of an egg white. But do not use too much water and salt preferably just a pinch so that it can be used in sweet dishes. If it is not thick enough boil it until it is just right. It can be frozen too.
Keith
Having just moved to Tuscany, I’m thrilled that I have found this recipe…amongst many others …..and your site.
Chef Nico
Thanks so much, Keith - I am happy you are here! Sounds like a wonderful combination with a Tuscan soup and a life in Tuscany, what more can you wish for? 😉