Tuscan White Bean Soup Recipe (Vegan)
Tuscan White Bean Soup aka Ribollita is hearty, creamy and SO cozy!! It takes only 15 minutes of prep time! It’s such an easy soup to make, and after simmering, you blend half of it for a creamy and flavourful base. Definitely a must for the holiday season.
Thanks to SideChef and Walmart+ for sponsoring this blog post! Thanks so much to you my readers for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
Here’s a fact of life: I love soup season. Like, ADORE. It’s one of the best parts of the cozy season, and there’s nothing like a good, warm and seasoned soup. I’ve always preferred thicker soups like bisques, but find myself lately also craving soups that you can get something to “bite” for that hearty feel. This Tuscan White Bean Soup is for sure the best of both worlds. I blend some of the soup so that you can get that nice, thick and creamy base but also leave enough so that you get that mix.
This White Bean Soup aka Ribollita ticks a lot of boxes on the “great” recipe checklist. It’s great for a quick meal that will give you multiple servings. It’s also affordable and budget friendly. And most importantly – it’s delicious!
Another cool thing about this post is that this recipe will be available on SideChef! It’s a recipe app featuring over 16,000 recipes with step-by-step photos (like mine!) and the best thing is that they’re collaborating with bloggers (like myself!) so we’re all beautifully featured. Even straight from their homepage – you can see the cost of each recipe so easily!!
SideChef is also collaborating with Walmart+ so that you can order your ingredients straight through the app from them. Walmart+ is a different kind of membership with tons of incredible benefits such as getting your groceries to gadgets and even last-minute gifts, free unlimited delivery and so much more. Definitely check it out, it’ll be so helpful especially during these times. An incredible soup recipe + the ingredients delivered right to your door?! Win win.
Notes on the Ingredients
Onion, celery, carrot and garlic – these are your classic mirepoix ingredients! I wouldn’t sub these – they’re going to bring a boost of flavour to your dish!
Italian seasoning or dried oregano, dried parsley, dried basil – these give it your “Tuscan” flavour but you can also substitute it for one of your favourite seasoning mixes. The flavours will be different but still delicious
Cans of white kidney beans – the star of the show! You can use any white beans, but these are my favourite!
vegetable broth – ensure that you’re using a nice and flavourful veggie broth since this will also greatly impact the flavour.
Kale – I love some kale in this to add a boost of greens, but feel free to sub this for spinach, or leave it out!
juice of 1 lime – you can also swap lemon juice or vinegar. A boost of acidity really helps with the flavours!
How to Make White Bean Soup (Step by Step Instructions)
In a large, deep pot over medium heat, add the oil to heat.
Add the onions, celery and carrots, salt and pepper. Stir together and 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 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!
Expert Tips & FAQ
Don’t skip the saute time for the mirepoix ingredients. It makes such a difference and will truly result in a flavourful soup.
If you want a more “watery” soup, you don’t have to blend it out at all! But it is preferred. You can also alternatively blend the entire soup.
I would wait to add the majority of your salt until the end. The saltiness of your dish will depend on the amount of salt in your veggie broth, so you want to wait until the end to add the final amounts of salt so you don’t oversalt it.
You can definitely double this recipe or half it, and it freezes well too! ● You can top this soup with an extra drizzle of olive oil, some pesto, or even some grated vegan cheese!
I hope you all enjoy this recipe SO much! It’s such a time saver for me, comes together so easily, and tastes incredible! Be sure to check out SideChef for the shoppable recipe, and buy the ingredients on Walmart+!
Tuscan White Bean Soup Recipe (Vegan)
Ingredients
- 2 tablespoons oil
- 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)
- 30 ounces cooked white kidney beans, so 2 15-ounce cans of cooked white kidney beans
- 4 cups vegetable broth
- ½ cup water
- 1 cup kale, shredded
- 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
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.
this was so simple yet so dang delicious! thanks for sharing! I will definitely be making it over and over
My wife and I make this every month! So good! We use an emulsifier to just blend what’s in the pot, so we dirty less dishes. Works like a charm!
Sounds so great Dylan!! Thanks for sharing!
Super delicious and really easy. I used lemon instead of lime and I almost always use water instead of stock (it’s easier and honestly, I can’t taste the difference). My husband & I gobbled it.
Hi I just made this im wondering if The calories serving is per 1 cup
Hi Lynn,
I don’t remember the exact cup amount and this can vary based on how you cut your veggies, how much liquid cooks out etc. The best way is to divide the amount in half, then split each in 2, then 2 again, or to weight it all out then divide that amount by 8! Hope that helps!
Yummy! Added parmesan on top which rounded it out nicely, and took the edge off my extra sour lime.
So flavorful! I added lemon and a bit of balsamic instead of lime. Perfect with a crusty bread.