Hearty & Creamy Tuscan White Bean Soup (Ribollita): An Easy Vegan Recipe for Cozy Comfort
Embrace the warmth of the season with this incredibly hearty, exquisitely creamy, and utterly cozy Tuscan White Bean Soup, also known as Ribollita! This delightful vegan recipe requires just 15 minutes of active prep time, making it an effortlessly simple soup to whip up. After a gentle simmer, blending half of the soup creates a luxurious, flavorful base that perfectly balances a smooth texture with satisfying chunks. It’s truly an essential dish for the colder months and holiday gatherings.
This blog post is proudly sponsored by SideChef and Walmart+. Your support for the brands that collaborate with Jessica in the Kitchen allows us to continue sharing delicious recipes with you! All insights and opinions shared here are entirely my own.
There’s an undeniable truth for me: I absolutely adore soup season. It’s one of the most comforting aspects of the year, and nothing quite compares to a beautifully warm, richly seasoned bowl of soup. While I’ve always gravitated towards thicker, more velvety soups, like rich bisques, I’ve recently found myself craving dishes that offer a satisfying “bite” – that hearty texture that truly fills you up. This Tuscan White Bean Soup, often referred to as Ribollita, masterfully delivers the best of both worlds. By blending a portion of the soup, we achieve that wonderfully thick and creamy base, while leaving plenty of whole beans and vegetables for a delightful, textured experience in every spoonful.
This exquisite White Bean Soup, or Ribollita, checks all the boxes on my “great recipe” checklist. It’s an ideal choice for a quick, wholesome meal that yields numerous servings, making it perfect for meal prepping or feeding a crowd. Beyond its efficiency, it’s remarkably affordable and budget-friendly, utilizing simple, accessible ingredients. Most importantly, it’s absolutely bursting with incredible flavor – a true delight for your taste buds!
Adding to the excitement around this recipe is the fantastic news that it will be officially featured on SideChef! For those unfamiliar, SideChef is an innovative recipe app boasting an impressive library of over 16,000 recipes. What makes it truly special are its step-by-step photos – much like the detailed visuals you see here – guiding you through every stage of cooking. I’m thrilled to be collaborating with them, as they beautifully showcase content from bloggers like myself. A standout feature is the ability to easily view the cost of each recipe directly from their homepage, helping you stay on budget effortlessly.
SideChef has also partnered with Walmart+ to bring you unparalleled convenience. This means you can seamlessly order all the necessary ingredients for this Tuscan White Bean Soup – and countless other recipes – directly through the app! If you haven’t explored Walmart+ yet, it’s a membership designed to simplify your life with a plethora of incredible benefits. From groceries to the latest gadgets and even those last-minute gifts, Walmart+ offers free unlimited delivery and so much more. In these busy times, having your ingredients delivered right to your door is an absolute game-changer. Imagine: an incredible, warm soup recipe, with all the ingredients conveniently sourced and delivered. It’s a win-win situation for delicious meals and effortless shopping!
Key Ingredients for Your Perfect Tuscan White Bean Soup
Crafting a truly flavorful soup starts with understanding the role each ingredient plays. Here’s a closer look at the key components for our Tuscan White Bean Soup:
- Onion, Celery, and Carrot (Mirepoix): These three vegetables form the classic aromatic base, or “mirepoix,” in French cooking, and are absolutely fundamental to this Tuscan-inspired soup. They slowly sauté to create a deep, sweet, and savory foundation that boosts the overall flavor profile. I strongly advise against substituting these, as they are essential for building the soup’s rich character.
- Garlic: Following the mirepoix, minced garlic adds another layer of pungent, aromatic depth. It’s crucial to add it after the initial vegetables have softened to prevent burning, which can lead to a bitter taste. Cook it just until fragrant – about a minute or two – to unlock its full deliciousness.
- Italian Seasoning (or Dried Oregano, Parsley, Basil): This blend is what truly infuses our soup with that distinctive “Tuscan” essence. It’s a harmonious mix of herbs that evoke the sunny flavors of Italy. If you don’t have a pre-mixed Italian seasoning, a combination of dried oregano, parsley, and basil works perfectly. Feel free to experiment with other favorite herb blends if you prefer a slightly different flavor, but these traditional herbs provide an authentic taste.
- Cans of White Kidney Beans (Cannellini Beans): These are undoubtedly the star of the show! White kidney beans, also known as cannellini beans, are prized for their creamy texture and mild, slightly nutty flavor. They are robust enough to hold their shape during simmering but also become wonderfully soft, contributing to the soup’s thick consistency. While cannellini beans are my top choice, other white beans like great northern or navy beans would also work beautifully, offering similar characteristics. Ensure they are well-rinsed before adding to reduce excess sodium and improve flavor.
- Vegetable Broth: The quality of your vegetable broth significantly impacts the final taste of your soup. Opt for a good-quality, flavorful vegetable broth, preferably low-sodium so you can control the seasoning yourself. This liquid base will carry all the wonderful flavors of the vegetables and herbs, so choose wisely! You can even try making your own homemade vegetable broth for an extra boost of fresh taste.
- Kale: Adding a generous cup of shredded kale not only introduces a vibrant burst of green color but also provides a healthy dose of vitamins and minerals. Kale softens beautifully in the warm soup, adding a slight bitterness that complements the richness. If kale isn’t your preference, fresh spinach is an excellent substitute – just stir it in at the end, as it wilts much faster. You can also omit the greens entirely if you prefer, but I highly recommend them for added texture and nutrition.
- Juice of 1 Lime: A squeeze of fresh lime juice right at the end is a game-changer! Acidity is a powerful flavor enhancer, brightening all the savory notes in the soup and adding a pleasant tang. If you don’t have a lime, lemon juice or even a splash of apple cider vinegar can serve a similar purpose, providing that essential lift to the dish.
Crafting Your Cozy Tuscan White Bean Soup: Step-by-Step Instructions
Creating this delicious and comforting Tuscan White Bean Soup is a straightforward process. Follow these simple steps for a perfect pot every time:
- Begin by placing a large, deep pot or Dutch oven over medium heat. Add the oil and allow it to heat up, shimmering gently, which indicates it’s ready for the vegetables.
- Add the finely diced onions, celery, and carrots to the heated oil, along with a pinch of salt and pepper. Stir these aromatic vegetables together to ensure they are evenly coated. Allow them to sauté for about 8 minutes, stirring occasionally, until the onions become translucent and beautifully softened, and the carrots start to become tender. This step is crucial for building a deep flavor base.
- Next, add the minced garlic to the pot. Stir well to combine it with the softened vegetables. Continue to cook for another 2-3 minutes, just until the garlic becomes wonderfully fragrant and the other vegetables begin to show slight caramelization, indicating deeper flavor development. Be careful not to burn the garlic.
- Stir in the Italian seasoning, followed by the rinsed white kidney beans. Give everything a good stir to ensure the beans are coated with the herbs and vegetables.
- Pour in the vegetable broth. Stir everything once more to ensure all ingredients are well-combined and submerged in the liquid.
- Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 20 minutes. This simmering time allows all the flavors to meld beautifully and the vegetables to become tender.
- For that signature creamy yet chunky texture, carefully remove about 2 cups of the soup (ensure you scoop out a mix of veggies and beans). Transfer this portion to your blender. Add ½ cup of fresh water to the blender. Blend the mixture until it is completely smooth and creamy. This will create a rich, thick base. Pour this blended mixture back into the pot with the remaining soup and stir thoroughly to combine.
- Finally, stir in the shredded kale and the fresh lime juice. The residual heat from the soup will be sufficient to gently wilt the kale to perfection, and the lime juice will brighten all the flavors, adding a vibrant finish.
- Allow the soup to cool slightly before serving. Ladle it into bowls and enjoy with a side of crusty bread for dipping. Bon appétit!
Expert Tips & Frequently Asked Questions for Perfect Tuscan White Bean Soup
To ensure your Tuscan White Bean Soup turns out perfectly every time, keep these expert tips in mind:
- Don’t Rush the Mirepoix: This is perhaps the most crucial tip! The initial sautéing of the onion, celery, and carrots (your mirepoix) is where the foundational flavors of your soup are built. Allowing them to slowly caramelize and soften for the recommended 8-10 minutes makes an incredible difference, developing a depth of flavor that can’t be achieved by rushing. It’s truly worth the wait.
- Customize Your Texture: This recipe offers a delightful balance of creamy and chunky by blending half of the soup. However, feel free to adjust to your preference! If you desire an even thicker, smoother soup, you can blend the entire batch. For a more rustic, brothy soup with whole beans and vegetables, you can skip the blending step altogether. The choice is yours!
- Seasoning Smartly: Always wait to add the majority of your salt until the very end of the cooking process. The saltiness of vegetable broths can vary significantly between brands, and you don’t want to accidentally oversalt your delicious creation. Taste the soup after it has simmered and the blended portion has been added, then adjust with additional salt and pepper as needed.
- Batch Cooking & Freezing: This Tuscan White Bean Soup is fantastic for meal prep! You can easily double or even triple the recipe to enjoy throughout the week or to stock your freezer. It freezes exceptionally well; simply transfer cooled soup to airtight freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
- Creative Toppings: Elevate your soup with delicious toppings! A drizzle of high-quality extra virgin olive oil before serving adds a luxurious finish. You can also swirl in a spoonful of fresh pesto, sprinkle with nutritional yeast for a cheesy flavor, or add a handful of homemade vegan croutons for extra crunch. Freshly chopped parsley or basil also adds a lovely fresh garnish.
- Dried Beans vs. Canned: While this recipe uses convenient canned beans, you can absolutely use dried white beans if you prefer. Just remember that dried beans require soaking overnight and then cooking until tender (either on the stovetop or in a pressure cooker) before they can be added to the soup. Account for this extra preparation time.
- Make it Spicy: If you enjoy a bit of heat, consider adding a pinch of red pepper flakes along with the Italian seasoning, or a dash of your favorite hot sauce at the end.
- Gluten-Free Friendly: This recipe is naturally gluten-free, making it a wonderful option for those with dietary restrictions. Just ensure your vegetable broth is certified gluten-free.
I genuinely hope you all enjoy preparing and savoring this incredible Tuscan White Bean Soup as much as I do! It’s a true time-saver that comes together with ease and tastes absolutely divine. Don’t forget to visit SideChef for the shoppable recipe, and conveniently purchase all your ingredients through Walmart+! Happy cooking!
Hearty & Creamy Tuscan White Bean Soup (Ribollita)
Pin Recipe
Leave a Review
Ingredients
- 2 tablespoons oil, 28g
- 1 large red onion, (188g) finely diced
- 4 ribs of celery, finely diced
- 1 large carrot or two medium size carrots, 226g, diced
- 5 cloves garlic, (12g) minced
- salt & pepper to taste, (I use about 1 teaspoon sea salt and ¼ teaspoon freshly ground black pepper – this will depending on the saltiness of your veggie broth so add less to start)
- 1 tablespoon Italian seasoning , (or 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon dried basil), 4g
- 30 ounces cooked white kidney beans, so 2 15-ounce cans of cooked white kidney beans, 850 grams
- 4 cups vegetable broth, 960g
- ½ cup water, 120g
- 1 cup kale, shredded, 67g
- juice of 1 small lime
Instructions
- In a large, deep pot over medium heat, add the oil to heat.
- Add the onions, celery and carrots, salt and pepper. Stir togetherand allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.
- Add in the garlic, and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.
- Add in the italian seasoning, kidney beans and stir to combine.
- Pour in the vegetable broth and stir again.
- Bring to a boil, and then to a simmer for about 20 minutes.
- Remove 2 cups of the soup (with veggies in it – just scoop two cups out), and add to your blender. Add the ½ cup of water to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.
- Stir in the kale and lime juice. The residual heat will help to add heat to all of these.
- Allow soup to cool slightly then serve with some bread! Enjoy!
Notes
- Refrigerator: Transfer leftover white bean soup to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To reheat: Thaw frozen soup in the refrigerator. Reheat in a pan on the stovetop over medium heat, or warm up individual portions in the microwave.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.