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    Home » Soups

    Tuscan Soup

    Published: Oct 16, 2022 · by Nico

    Jump to Recipe

    Our Tuscan soup is a tasty, nourishing, and creamy white bean soup packed with leafy greens and Italian flavor.

    You can expect a wholesome and comforting meal to feed your whole family, excellent for cold winter days and perfect to make ahead.

    tuscan soup with silver spoon

    Check out our Best Soup Recipes

    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storage
    • Questions
    • More recipes with legumes
    • More Soup Recipes
    • Recipe

    This Tuscan bean soup is inspired by a traditional Tuscan recipe called "Ribollita," made with plenty of leafy greens and white beans.

    In our version of this Italian bean soup, we try to stay as true to the original Tuscan recipe as possible.

    However, we simplify some steps, remove some ingredients such as stale bread, and shorten the cooking time to make the recipe more modern, lighter, and easier to prepare.

    But the essence of the soup remains the same: this is a rustic white bean soup that is earthy, creamy, flavourful, and nutritious.

    You can make it from scratch in less than 45 minutes and store it in the refrigerator for several days.

    We use kale, chard, and savoy cabbage as leafy greens but feel free to use your favorite green leafy vegetables. Great options are spinach, bok choy, mustard greens, and collard greens.

    Note: this is not Zuppa Toscana from Olive Garden. It does not contain potatoes, heavy cream, bacon, or Italian sausage.

    Tuscan soup in a Dutch oven

    Ingredients

    fresh ingredients for tuscan soup

    Celery, carrot, onion, and leek

    We use coarsely chopped celery, carrot, onion, and leek to make a flavor base called "soffritto" in Italian to build flavor for the soup.

    You can use white, yellow, or red onion interchangeably. In addition, you can substitute shallots for the leek. What's essential is frying the chopped veggies gently with extra virgin olive oil.

    Tomato paste

    Tomato paste adds umami, a pleasant savory taste, and color to this Tuscan soup.

    Aromatics

    Fresh thyme would be the most authentic. That's the herb used in Tuscany for this soup. We also add a couple of garlic cloves.

    If you can't find thyme, you can use a sprig of rosemary, a couple of bay leaves, or some sage leaves.

    If you like some heat, add ¼ teaspoon of red pepper flakes.

    Kale, Chard, and Cabbage

    These are the three leafy green vegetables used in traditional white bean soup.

    However, you can change them up with your favorite leafy greens. You can also use just one or two leafy greens. What's important is that the total quantity of greens stays the same.

    • 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, go for the kale you can find in your local supermarket, which will most probably be curly kale.
    • Chard is perfect in this soup thanks to its buttery texture and flavor. If you can't find chard, you can replace it with Bok Choy.
    • You can replace savoy cabbage with Chinese Cabbage.

    Vegetable stock

    You can use either vegetable stock or chicken broth. Using vegetable stock is a simple and pain-free way to reduce meat consumption if you are interested.

    White beans

    Use cannellini beans or other white beans, such as navy beans or great northern beans. We make this with canned beans for a quicker cooking time.

    If you want to cook dry beans yourself, soak for 8 hours in cold water, then change the water and boil them until tender (about 1 hour).

    The white beans give this white bean soup recipe a creamy texture. We blend one cup of the beans before adding them to the soup to have a velvety and creamy consistency.

    Bread and Parmesan

    The best way to serve this white bean soup is with crusty bread, like ciabatta or a rustic loaf.

    Slice the bread into thick slices, then toast it or grill it, brush it with garlic, and drizzle with good quality extra virgin olive oil.

    You can also add a sprinkle of grated parmesan cheese. However, omit the parmesan for dairy-free, and you are good to go, as there's no cream or butter.

    To make this soup gluten-free, use gluten-free bread.

    Tuscan soup in a white bowl

    Instructions

    Make the flavor base

    In a very large dutch oven or pot, gently fry chopped carrots, onion, celery, and leek in olive oil for about 5 minutes, stirring often.

    Tip: don't chop the vegetable too finely.

    onion, celery and carrot in a Dutch oven

    Add the tomato paste, grated garlic, red pepper flakes (optional), and 1 cup of vegetable broth.

    Gently simmer for 5 minutes, stirring occasionally.

    vegetables and tomato paste

    Add the greens

    While the flavor base cooks, you can rinse and chop the greens.

    Add chopped kale, savoy cabbage, and chard to the pot. Add 2 cups of vegetable broth and season with salt and black pepper.

    Stir and simmer, covered, on medium heat for 10 minutes.

    leafy greens in the soup

    Add the beans

    In a separate bowl, blend 1 cup of white beans and 1 cup of vegetable broth with an immersion blender.

    Alternatively, blend in a regular blender.

    blended cannelini beans

    Pour the blended beans and the rest of the white beans into the pot with the veggies. Stir and keep simmering for another 10 to 20 minutes, uncovered.

    The longer you simmer, the creamier, tastier, and thicker it gets.

    Note: blending the beans is a traditional Italian technique for making the soup creamy without using dairy.

    whole white beans in soup

    When you've reached your desired consistency, taste and adjust for salt, turn the heat off and, if you have time, let the soup sit for 10 minutes before serving it to allow the flavors to meld.

    let the soup simmer

    Serving suggestions

    Our favorite way of serving white bean soup is with a thick slice of rustic crusty bread, toasted or grilled and brushed with garlic, sprinkled with a pinch of salt, and drizzled with good quality extra virgin olive oil. A sprinkle of grated parmesan is also excellent.

    white bean soup with toasted bread and parmesan

    As an alternative to crusty bread, you can serve it with:

    • No-knead focaccia that you can use to sop up the tasty juices.
    • 10-minute crostini made in the oven with guaranteed crunch!
    • Italian bruschetta with eggplant or tomato.

    Make it guest-friendly: and serve it with different toppings. For example:

    • Homemade croutons
    • Vegan parmesan
    • Easy air fryer croutons

    Storage

    Refrigerator: you can make a big batch of this white bean soup in advance and store it in an airtight container in the fridge for up to 4 days. The next day the soup will be even more delicious! Reheat it in a pot with water or microwave for 2 minutes.

    Freezer: let the Tuscan soup cool down completely, then transfer it to a freezer-friendly container for up to three months. Then, thaw it in the microwave or on the stovetop. Do not freeze multiple times.

    Questions

    Why is it called Tuscan soup?

    It's called Tuscan soup because the original recipe is from the Tuscany region in Italy.

    What is the thickener in white bean soup?

    Blended white beans are the thickener in a white bean soup. They create a creamy texture and consistency.

    More recipes with legumes

    Beans, chickpeas, and lentils are some of our favorite foods! If you're hungry for more legume recipes, have a look at these easy meals:

    • Lentil bolognese with a rich and earthy sauce, a restaurant-worthy pasta!
    • Easy lentil curry: a dinner favorite of our readers and easy to make in about 30 minutes
    • Italian bean stew with rich tomato sauce and beans, perfect with focaccia bread
    • White bean dip: a hummus recipe but with beans and an easy appetizer idea
    • Lentil bolognese
    • Lentil Curry
    • Bean Stew
    • White Bean Dip

    More Soup Recipes

    If you're big on soups like we are, take a look at these selected soup recipes. They are all easy and delicious!

    • Zucchini soup is a light, easy, and tasty recipe served with homemade croutons.
    • Eggplant soup with crispy air fryer chickpeas.
    • Tofu soup with seasonal veggies and Asian flavors.
    • Butternut squash soup with an easy bake-and-blend technique.
    • Lentil soup is a super tasty Italian-inspired recipe.
    • Butternut Squash Soup
    • Zucchini Soup
    • Tofu Soup
    • Lentil Soup

    Recipe

    Tuscan soup with spoon and bread

    Tuscan Soup (White Bean Soup)

    Author: Nico
    Our Tuscan soup is a tasty, nourishing, and creamy white bean soup packed with leafy greens and Italian flavor.
    You can expect a wholesome and comforting meal to feed your whole family, excellent for cold winter days and perfect to make ahead.
    Print Recipe Pin Recipe Share Recipe
    5 from 3 votes
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course, Soup
    Cuisine Italian
    Servings 4 - 6 people
    Calories 216 kcal

    Ingredients
     
     

    • 2 tablespoons extra virgin olive oil
    • 1 onion coarsely chopped
    • 3 stalks celery coarsely chopped
    • 3 medium carrots coarsely chopped
    • 1 leek thinly sliced
    • ¼ cup tomato paste
    • 2 cloves garlic grated or minced
    • 4 sprigs thyme or 1 sprig of rosemary
    • 10 ounces lacinato kale *
    • 10 ounces chard *
    • 10 ounces savoy cabbage *
    • 3 cans (15 ounces each) white beans cannellini or navy (4½ cups of cooked beans)
    • 4 cups vegetable stock
    • 1½ teaspoon salt or more to taste
    • ½ teaspoon black pepper

    FOR SERVING

    • 6 slices crusty bread toasted, rubbed with garlic, and drizzled with EVOO
    • 6 tablespoons parmesan cheese or dairy-free cheese

    Instructions
     

    MAKE THE FLAVOR BASE

    • To a large dutch oven warm up the oil. Add coarsely chopped carrot, onion, and celery, and finely chopped leek. Fry for 5 minutes, stirring occasionally.
      onion, celery and carrot in a Dutch oven
    • Add  tomato paste, grated garlic, and 1 cup of vegetable broth.
      Simmer for 5 minutes, stirring occasionally.
      vegetables and tomato paste

    ADD THE GREENS

    • Rinse and chop kale, cabbage, and chard and add them to the pot.
      Add 2 cups of vegetable broth and season with salt and black pepper.
      Stir and simmer, covered, on medium heat for 10 minutes.
      leafy greens in the soup

    ADD THE BEANS

    • Blend 1 cup of white beans with 1 cup of vegetable broth.
      You can use an immersion blender or a regular blender.
      blended cannelini beans
    • Pour blended beans and remaining whole beans into the pot with the veggies.
      Stir and keep simmering for another 10 to 20 minutes, uncovered.
      The longer you simmer, the creamier, tastier, and thicker the soup gets.
      whole white beans in soup
    • When you've reached your desired consistency, taste and adjust for salt, turn the heat off and, if you have time, let the Tuscan soup sit for 10 minutes before serving it.
      let the soup simmer
    • Serve with a thick slice of toasted crusty bread, brushed with garlic, sprinkled with a pinch of salt, and drizzled with good quality extra virgin olive oil. 
      A sprinkle of grated parmesan is also excellent.
      white bean soup with toasted bread and parmesan

    Notes

    Nutrition information is an estimate for 1 portion of Tuscan soup out of 6 portions, without bread or parmesan.
    Serve with one to two slices of crusty bread per person and a sprinkle of parmesan cheese (or dairy-free cheese) to make it a complete meal.
    LEAFY GREENS SUBSTITUTIONS
    If you can't find lacinato kale, savoy cabbage, and chard, you can other leafy greens.
    What's important is that the total quantity of greens is about the same as the one in the ingredients list. 
    Excellent alternatives are spinach, bok choi, Chinese cabbage, white cabbage, curly kale, mustard greens, and collard greens.

    Nutritional Values

    Nutrition Facts
    Tuscan Soup (White Bean Soup)
    Amount Per Serving
    Calories 216 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 0mg0%
    Potassium 772mg22%
    Carbohydrates 37g12%
    Dietary Fiber 12g50%
    Sugar 8g9%
    Protein 11g22%
    Vitamin A 14067IU281%
    Vitamin B6 0.3mg15%
    Vitamin C 82mg99%
    Vitamin E 3mg20%
    Vitamin K 630µg600%
    Calcium 271mg27%
    Folate 101µg25%
    Iron 5mg28%
    Manganese 1mg50%
    Magnesium 85mg21%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this soup, you might also like:

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    Reader Interactions

    Comments

    1. joe

      March 02, 2022 at 3:14 pm

      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.

      Reply
    2. Keith

      February 02, 2022 at 11:38 pm

      5 stars
      Having just moved to Tuscany, I’m thrilled that I have found this recipe…amongst many others …..and your site.

      Reply
      • Chef Nico

        February 12, 2022 at 8:17 am

        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? 😉

        Reply

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