Restaurant-Style Tuscan White Bean Soup (30 Minute Dinner!)
Made with creamy white beans and Mediterranean flavors, this Tuscan white bean soup recipe is a quick dinner recipe perfect for weeknights! Loaded with vegetables and parmesan cheese, we're confident you'll be adding this to your weekly rotation. Ready in under 30 minutes!
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Tuscan White Bean Soup (VEGAN & ONE POT!)
This Tuscan white bean soup is made in one pot, ready in 30 minutes and perfect for meal prep! It’s vegan, gluten free, full of protein and perfect with some rustic (gluten free!) bread for dipping.
Full Recipe:
Tuscan White Bean Soup (so creamy)
⭐️ Get Recipe:
Our Tuscan soup is a tasty, nourishing, and creamy white bean soup packed with leafy greens and Italian flavor.
You can expect a wholesome and comforting meal to feed your whole family, excellent for cold winter days and perfect to make ahead.
⭐️ INGREDIENTS
2 tablespoons (30 grams) extra virgin olive oil
1 onion coarsely chopped
3 stalks celery coarsely chopped
3 medium carrots coarsely chopped
1 leek thinly sliced
¼ cup (70 grams) tomato paste
2 cloves garlic grated or minced
4 sprigs thyme or 1 sprig of rosemary
10 ounces (280 grams) lacinato kale *
10 ounces (280 grams) chard *
10 ounces (280 grams) savoy cabbage *
3 cans (15 ounces each) (720 grams) white beans cannellini or navy (4½ cups of cooked beans)
4 cups (1 litre) vegetable stock
1½ teaspoon salt or more to taste
½ teaspoon black pepper
FOR SERVING
6 slices crusty bread toasted, rubbed with garlic and drizzled with EVOO
6 tablespoons parmesan cheese or dairy-free cheese
❤️ Nico & Louise
#tuscansoup #whitebeans #kale #leafygreens #italianfood
Tuscan Ribollita Soup Recipe
This incredibly easy to make ribollita soup recipe is loaded with greens, vegetables, and beans that is served with crusty rustic bread.
It’s indigenous to the Tuscany region in Italy, which is on the west coast of the country and up towards the top. It was really a peasant recipe as it utilizes crusty leftover bread and leftover minestrone soup. The term Ribolitta literally means re-boiled, and this recipe in its origin uses up everything in the kitchen, so nothing goes to waste.
Ingredients for this recipe:
• 1-pound cannellini beans
• 1 sprig of fresh rosemary
• 2 tablespoons olive oil
• 2 peeled and medium diced medium-sized yellow onions
• 4 medium diced stalks of celery
• 4 peeled and medium diced carrots
• 4 finely minced cloves of garlic
• 2 bunches of thickly sliced Lacinato kale
• ½ sliced savoy cabbage
• 15 ounce can hand-crushed whole peeled tomatoes
• 64 ounces vegetable stock
• sea salt and pepper to taste
• slices of old crusty rustic bread
Serves 10
Prep Time: 20 minutes
Cook Time: 60 minutes
Procedures:
1. Add the beans to a container and cover with until it is about 4 inches over the top of the beans. Cover and set at room temperature overnight.
2. In the morning drain the beans and add to a medium-size pot and cover with water until the beans are covered by about 2 inches along with a sprig of rosemary.
3. Cook the beans for about 30-35 minutes over low to medium heat or until tender.
4. Remove the sprig of rosemary and take ½ of the beans and the liquid and put them into a blender and puree them until smooth. Set aside and keep the other ½ of the beans in the liquid warm.
5. In the meantime, add the olive oil to a large pot over low to medium heat and cook the onions, celery, carrots, and garlic for 8 to 10 minutes or until tender.
6. Next, add in the kale, cabbage, cooked beans in water, pureed beans, tomatoes, and vegetable stock, and cover with a lid and cook for 15-20 minutes over low to medium heat or until the kale and cabbage are tender.
7. Season the soup well with salt and pepper.
8. To serve, place some bread in a serving bowl and pour some of the soup over top. Garnish with optional shredded parmesan cheese and chopped fresh parsley and rosemary.
Chef Notes:
Make-Ahead: You can make this soup up to 1 day ahead of time and it is advised to keep the bread separate from the soup until it is ready to be served.
How to Store: Keep covered and keep the soup separated from the bread and in the refrigerator for up to 4 days. This will freeze in the exact same manner for up to 3 months. Be sure to thaw for 1 day in the refrigerator until it is thawed.
How to Reheat: Add the desired amount of soup into a small size saucepot and head up over low heat until hot. Likewise, you can heat it up in the microwave in a microwave-safe bowl.
Please feel free to use any homemade or store-bought bread from the bakery. Please do not use sliced bagged bread from the bread aisle as it will totally scale down the flavor of this soup.
For a bean alternative, you can use drained and rinsed canned cannellini beans or boil water and cover the dried beans and let stand for 1 hour.
Tuscan Bean Soup - Laura Vitale - Laura in the Kitchen Episode 226
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TUSCAN WHITE BEAN SOUP RECIPE | healthy winter dinner recipe
Are you looking for the best Tuscan white bean soup recipe to enjoy right now AND meal prep another healthy winter dinner recipe too? This combination of protein-packed white beans, dark green spinach and rich roasted butternut squash is a warm and filling meal in a single bowl. And there's one bonus ingredient I guarantee will be new to your collection of tasty kitchen hacks - cashew cream!
INGREDIENTS
1 tbsp extra virgin olive oil
2 celery stalks, diced
2 sliced leeks and/or 1 large onion diced
1-2 tsp fresh minced or roasted garlic
½ tsp oregano, ½ tsp rosemary, ½ tsp rosemary
1 can (15oz) cooked cannellini beans, drained not rinsed
1 small roasted butternut squash (4 cups cooked)
1 Tbsp extra virgin olive oil
1 small lemon juiced
4 cups vegetable stock
sea salt and pepper to taste
½ cup cashew cream
4 cups baby spinach
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ABOUT ME:
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
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