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This filling Tuscan White Bean Soup is packed with vegetables and flavor for a fun twist on a classic italian Ribolitta recipe. It’s gluten-free and vegan and made in one-pot for easy prep and clean-up.

Bowl of soup with veggies and broth. Towel, wooden spoon and soup ingredients in the background.
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I love making a giant pot of soup in the fall and winter time. One pot of soup will last multiple days in our house! I’m all about cooking once and enjoying leftovers and soup is the perfect way to do that. Plus the flavors only seem to get better the longer it sits.

This is an oldie but a goodie recipe from THM that I have made more times than I can count. In fact I really don’t follow the recipe anymore. I just eyeball it because soups are always so forgiving. But as I was whipping it up a few days ago I remembered that the original blog post (published in 2013!) had some pretty sad pictures. It was time for an upgrade. So here we are. Same recipe…better pictures! Hope you enjoy.

What is Tuscan White Bean Soup aka Ribollita?

Tuscan white bean soup is a traditional Italian soup that is packed with vegetables. My version has all of these delicious ingredients:

  • Vegetables – yellow onion, garlic cloves, kale and tomatoes. Feel free to get creative here and use what you have on hand I.e. carrots + celery are also a great addition
  • Herbs & Spices – fresh rosemary + basil, salt and pepper. The fresh herbs really take this soup to the next level.
  • White beans – both cannellini beans and Northern white beans work great! You can use canned beans or cook your own before adding to the soup.
  • Vegetable stock – any stock will work. I recommend using low-sodium stock so you can control the saltiness on your own. 
  • Red wine vinegar – adding a hint of acidity brightens all of the flavors of this dish!
  • Olive oil – to sauté the onions before adding the rest of the ingredients. Avocado oil works as well. 
Tomatoes and fresh basil in focus. Garlic cloves and cans of cannellini beans are in the foreground and background.

How to Make Tuscan White Bean Soup

STEP 1: Heat olive oil over medium heat in a large stock or soup pot. Add onions and garlic and sauté for 5 mins or until onions are translucent. Add rosemary and cook for another 2 mins.
STEP 2: Add in canned diced tomatoes, fresh tomatoes (if using), vegetable broth and salt and pepper and bring to a boil. Once boiling put heat on low and add beans. Let simmer for 30 mins. Stir in vinegar, kale and basil.

White pot with tuscan white bean soup cooking inside.

Serving Suggestions + Adjustments

This soup is actually really hearty on its own but if you are serving it at a dinner party or want to add sides, there are a few options that I love to pair with it. Traditionally, it is served with Tuscan bread which is what I recommend! I love a piece of hearty bread with soup.

For a lighter option, you can serve it with a side salad – panzanella would be delicious! If you want more protein, you could also serve it with grilled chicken

Some changes you can make to this recipe: Traditionally ribollita or tuscan soup has bread chunks in the recipe. While absolutely delicious I prefer my bread on the side for dipping. Feel free to add a handful of slightly stale bread cubes to the recipe right at the end for a more traditional recipe.

To up the protein: Add in slices of precooked Italian chicken sausage or even bacon or pancetta. Sometimes I do this since C is more of a meat eater than I am.

Can you freeze tuscan white bean soup?

Absolutely this recipe makes a big batch so if you’re eating for one or want to make your soup last longer you can definitely freeze it. Just allow the soup to cool before freezing and then place in airtight containers leaving an inch along the top for the soup to expand.

To defrost: remove from the freezer the night before or allow to warm-up slightly and then remove soup from container and heat up fully on the stove-top.

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Tuscan White Bean Soup [Ribollita]

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This filling Tuscan White Bean Soup is packed with vegetables and flavor for a fun twist on a classic italian Ribolitta recipe. It’s gluten-free and vegan and made in one-pot for easy prep and clean-up.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 bowls 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: Italian
  • Diet: Vegan

Ingredients

Scale
  • 12 tbsp olive oil
  • 1 large yellow onion, diced
  • 6 garlic cloves, minced
  • 4 tbsp fresh rosemary, chopped (or 2 tbsp dried)
  • 1 28 oz can of diced tomatoes
  • optional: 3 fresh tomatoes, chopped*
  • 2 cans of cannellini (white) beans, rinsed and drained
  • 4 cups vegetable stock
  • salt and pepper, to taste
  • 2 tbsp red wine vinegar
  • 1 bunch of basil, chopped
  • 4 stocks of lacinato (tuscan) kale, stemmed and chopped

Instructions

  1. Heat olive oil over medium heat in a large stock or soup pot. Add onions and garlic and sauté for 5 mins or until onions are translucent.
  2. Add rosemary and cook for another 2 mins.
  3. Add in canned diced tomatoes, fresh tomatoes (if using), vegetable stock and salt and pepper and bring to a boil.
  4. Once boiling put heat on low and add beans. Let simmer for 30 mins.
  5. Add in vinegar, kale and basil.
  6. Serve immediately or store in fridge or freezer.

*I like the added tomato flavor from fresh tomatoes but this is entirely optional. Just omit if canned tomatoes are all you have.

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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61 Comments

  1. Thanks for introducing me to Vegan Miam! My son recently went back to his typical vegan ways and I need more foods to cook for him. I don’t miss the meat so I’m totally fine with it.

    The soup looks and sounds delish!Pinned my friend!

  2. That soup looks yummy!! I agree, there are SO many blogs out there that are great influences… I try to read all different types too. Hard to keep up with them all though! I really need to update my blog roll too… so outdated.

  3. I love the idea of sharing blogs you’re loving on your blog – I’m always looking for new blogs to read (even though I don’t have enough time for the ones I read already haha).

    And this soup looks awesome! I love tomato and bean soups. I make my mom’s minestrone soup at least 7-8 times per year!

  4. Hahaha omg I totally live vicariously through other people’s blogs! Hilarious. Also, this looks downright amaaazing.

  5. It’s amazing how many people you get to connect with through blogging, isn’t it? I love it. I love this soup too. I have a similar one on my blog but it was like, the first recipe I ever made for the blog so the pictures are so embarrassing!

    I’m excited to check out vegan miam! I am inspired by so many blogs (including yours) that it would take too long to list them all!

  6. Starting a blog opened up a whole new world to me. I’ve spoken to so many people from across the world, formed friendships online and been introduced to some awesome tasty food. I love blogging.

    Thank you for sharing Vegan Miam, I’m living vicariously through their Spain posts as well. The weather has turned cold here and I’m wishing I was on a beach with a coconut or pineapple.

  7. Wooo!!! I’m so excited you shared their blog! I’m vacationing in Australia this winter and they have some great posts about Australia. Research part one? Check! Now I just need to book the flight. 🙂

  8. That soup looks delicious – I pinned it to try when it cools off some. (I might add chicken to keep the boys happy!)
    I like a variety of blogs, too – fitness, food, funny, social media tips…..

    1. Chicken would be great! Loved your post on the blogs you read. So many new ones I need to start reading!

  9. I adore white beans in soup! Once the weather finally cools down here, I’m definitely making this one!