Tuscan White Bean Soup [Ribollita]
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.
- 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
- 1–2 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.
7. 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.
Keywords: tuscan white bean soup, white bean soup, ribollita, white bean ribollita
Find it online: https://www.thehealthymaven.com/tuscan-white-bean-soup/