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.
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/