Tuscan White Bean Soup Recipe (Vegan)

By Jessica Hylton -

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. 

a bowl of white bean soup with a gold spoon inside, bread, lime and kale

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!

a bowl of white bean soup on a plate with a gold spoon inside, bread, lime and kale

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 

ingredients for the white bean soup with text describing each ingredient

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.

step by step showing the making of white bean soup - sautéing

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. 

sautéing the mirepoix and adding in garlic

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.

adding in seasonings and white bean into the mirepoix

Add in the Italian seasoning, kidney beans and stir to combine.

pouring vegetable broth into the soup

Pour in the vegetable broth and stir again. Bring to a boil, and then to a simmer for about 20 minutes.

step by step showing the making of white bean soup - blending the soup

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).

step by step showing the making of white bean soup - adding in blended soup

Pour this mix back into your soup, and stir to combine. 

step by step showing the making of white bean soup - adding in the kale and lime juice

Stir in the kale and lime juice. The residual heat will help to add heat to all of these. 

a bowl of white bean soup on a plate with a gold spoon inside, bread, lime and kale

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+

a bowl of white bean soup with a gold spoon inside, bread, lime and kale

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. 
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings 8 servings
Course Dinner, Lunch, Soups
Cuisine American
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 lime
Instructions

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
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+

Nutrition

Calories: 192kcal | Carbohydrates: 30g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 518mg | Potassium: 540mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2371IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 3mg
by Jessica

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Recipe Rating




12 comments

  1. Erin says:

    5 stars
    I have recently found Jessica in the Kitchen and so far all the recipes have been delicious and easy to prepare. My new go to site for plant based choices!

  2. Stephanie says:

    5 stars
    I made this last night and it was awesome! I skipped the blender step and just used my soup stick. I used kale from my garden and a lemon from my neighbor’s tree.

  3. Kelly says:

    This recipe looks delicious, Jessica! It’s my answer to Christmas Eve dinner—thank you! 🙂

  4. Jennifer says:

    5 stars
    Oh, this is so tasty! Last night I decided this week has to be a soup week because I feel like such a bloat from Christmas dinner, leftovers, and cookies. (Soup is not a punishment, because I love soup.) This was super easy and I had all the ingredients on hand since they’re so “every day”-ish. The slow sautéing of the veggies gave it a richer than expected flavor. And it’s so easy and inexpensive it will be in the rotation for sure this winter. Thanks for sharing the recipe!

  5. Meghanne says:

    This soup was so easy to make because the ingredients are easy staples I always have on hand. I subbed the kale for spinach because it’s what I had (I miss being able to run out for random ingredients in my pre-pandemic life lol). I added a diced potato to mine, and also didn’t blend half the soup just out of convenience. I might try it blended next time! It was super delicious and light, yet filling. Soups are some of my favourite meals, and I would definitely make this again!

  6. Kendra says:

    5 stars
    This recipe was AMAZING! I doubled up for meal prep for the week, and it is every bit as delicious and warming as I expected. I can’t wait to keep working my way through these recipes. Thanks for sharing your gift, Jessica!

  7. Nichelle B says:

    5 stars
    Very good! I was nervous that I would have to add more seasoning to it but the 1 tablespoon was enough! I made it for a family dinner and my 5 year old gave it a thumbs up. I added some shredded chicken to theirs since I’m the only vegan and they seemed to like that as well.
    Thanks again for another great recipe!
    Can we please have a “jump to recipe ” option on the page? It’s helpful for when I reopen the page for the 3rd time to actually start cooking 😁

  8. Deanna says:

    5 stars
    Love love love!! This has entered my regular meal prep lunch rotation. Also works well if you only have one can of beans.

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Deanna! We’re happy that you enjoyed it!

  9. Brooke says:

    5 stars
    Loved it! I made it for my family and they aren’t huge veggie lovers like me but they were very happy with it!

  10. Cheryl says:

    5 stars
    My family loves this recipe!! We slightly modify it by adding red potatoes & a touch of vegan chicken bouillon. So yummy & cozy on a rainy or cold day.

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Cheryl! We’re so happy that you like it!

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