Tuscan White Bean Soup [Ribollita]

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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.


  • 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


  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.