tuscan bean soup

This easy White Bean Soup is loaded with fresh veggies and will keep you cozy all winter. It’s freezer friendly too, so don’t forget to freeze some for later!

White Bean Soup

olive oil

butter

yellow onion, (diced)

carrot,

celery, (sliced)

parsley

garlic, (minced)

vegetable broth or chicken broth

salt

pepper

oregano

bay leaf

(15.5

(from a can) corn kernels, (rinsed and drained)

baby spinach

Grated parmesan cheese, (for serving (optional))

bread slices, (for serving (optional))

Heat olive oil and butter over medium-high heat in a 6 quart Dutch oven or stockpot.

Add onions, carrots, celery, and parsley to the heated oil; cook for 5 minutes, or until just tender.

Stir in garlic and cook for 30 seconds more.

Add vegetable broth; stir in salt, pepper, dried oregano and bay leaf.

Bring to a boil; reduce heat to a simmer and cook for 5 minutes.

Stir in beans and corn kernels; continue to cook for 5 minutes. Taste for salt and pepper; adjust accordingly.

Add spinach and cook for 1 minute.

Remove from heat.

Ladle soup into bowls; sprinkle with parmesan cheese and serve with toasted bread slices.

This easy to make Tuscan bean soup is the perfect meal for fall and winter weather or busy weeknights any time of the year!

Easy Tuscan Bean Soup

extra virgin olive oil

yellow onion, diced

carrots,

celery,

zucchini,

yellow summer squash, diced

garlic, pressed

red pepper flakes

thyme

rosemary

vegetable (or chicken) broth

cannellini

tomatoes

black pepper

white sugar

white wine vinegar

Heat 2 tablespoons of olive oil in a...

Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.

Add the garlic, red pepper flakes, thyme and...

Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.

Stir in the broth, beans, and tomatoes. Bring...

Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.

Use an immersion blender* to partially puree the...

Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.

Add the salt, pepper, sugar, and vinegar. Taste...

Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.

Serve topped with Parmesan or Dubliner cheese and...

Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

Made with creamy beans and a handful of basic ingredients. It&#039;s flavorful and filling and perfect for a quick lunch or dinner! This is about as easy as soup gets! Makes about 7 cups.

Bean Soup {Tuscan Style}

Tbsp extra virgin olive oil, (divided)

onion

carrot ((1 large))

celery

garlic cloves, (minced (nearly 2 Tbsp)*)

chicken broth

tsp Italian seasoning

Salt and black pepper, (to taste**)

beans

(packed) fresh spinach, (roughly chopped)

Heat 1 Tbsp extra virgin olive oil in a pot over medium heat. Add onion, carrot, celery and saute 4 minutes.

Add garlic and saute 1 minute longer.

Pour in chicken broth, Italian seasoning and add parmesan rind. Season with pepper and lightly with salt to taste (wait until the end to add more salt, the rind will infuse some salt to the soup).

Cover soup with lid, bring soup to a light boil, then reduce heat to medium-low and let simmer until veggies are tender, about 12 - 15 minutes.

Add beans and spinach, let heat just until spinach wilts, about 30 seconds.

Remove from heat. Mash up about half the beans with a potato masher (this helps make the brother creamier and heartier).

Remove parmesan rind. Drizzle individual servings of soup with remaining 2 Tbsp extra virgin olive oil (or more to taste) and top with parmesan.

Ready in just 30 minutes, this Tuscan bean soup has a rich umami flavor thanks to the addition of smoked paprika and fennel.

Tuscan Soup with White Beans

fennel

kale greens

cannellini beans

diced tomatoes (San Marzano, if possible)

vegetable broth (or canned broth)

water

basil

smoked paprika

Pecorino cheese (optional)

Chop the fennel bulb (reserve some sprigs for a garnish). Wash and roughly chop the kale. Drain and rinse the cannellini beans.

In a large pot or Dutch oven, heat the olive oil over medium high heat, then sauté the fennel for 5 minutes.

Add the canned tomatoes with their juices and simmer for 8 minutes.

Add the vegetable broth, water and cannellini beans. Bring to a boil.

Reduce to a simmer and add the red pepper flakes, dried basil, smoked paprika, and kosher salt.

Add the kale and simmer until tender, about 5 minutes. Serve garnished with grated Pecorino cheese and fennel sprigs. Store refrigerated for 3 days or frozen up to 3 months.

This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!

Tuscan White Bean and Kale Soup (Ribollita)

leek,

celery ribs, diced

garlic cloves, finely chopped

red chilli flakes

250 g (1/2 lb) cherry tomatoes, halved

thyme,

rosemary,

vegetable stock

cavolo nero (Tuscan kale), stems removed, shredded

fresh parsley, chopped

Salt and pepper

Heat the olive oil in a large heavy...

Heat the olive oil in a large heavy bottom pot and saute the leek, carrot and celery for 8-10 minutes over medium heat until they soften.

Stir in the garlic and red chilli flakes...

Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant. Add the cherry tomatoes and cook for 3-5, stirring occasionally, until they start to break down.

Next, stir in the fresh thyme and rosemary,...

Next, stir in the fresh thyme and rosemary, then add the beans and veggie stock. Stir to combine and bring the soup to a boil.

Lower the heat and simmer for 15 minutes...

Lower the heat and simmer for 15 minutes with a lid on, then stir in the cavolo nero. Put the lid back on and continue to simmer for another 5 minutes until the kale wilts.

Stir in the fresh parsley, season to taste,...

Stir in the fresh parsley, season to taste, and serve with crusty bread.

https://mediavine-res.cloudinary.com/video/upload/nxwfji3khdgbr9xknwkp.mp4

This hearty White Bean Stew brings all the rich, fresh flavors of Tuscan cuisine to the table with an added bonus: it’s completely vegan! It’s the perfect family dinner for a busy weeknight or an easy meal prep recipe!

White Bean Stew

olive oil sun-dried tomato oil)

carrot

garlic,

sage

tomato paste

(13.5 oz.) can full-fat coconut milk

split red lentils, optional

kale

apple cider vinegar

Kosher salt

cracked pepper

Parmesan

croutons

Heat oil in a large pot over medium-high heat.

Add onion, carrot, and celery along with a couple pinches of salt and pepper. Cook, stirring frequently for 8 minutes.

Add garlic, oregano, thyme, and sage along with a couple pinches of salt and pepper. Cook, stirring frequently for 1 minute.

Create a well in the pot. Reduce heat to medium and add tomato paste directly to the surface of the pot and cook, stirring frequently, until the tomato paste turns brick red. Add a splash of veggie stock and deglaze the pan, scraping all the yummy bits off the bottom of the pan.

Add sun-dried tomato, white beans, veggie stock, and coconut milk to the pot along with a couple pinches of salt and pepper. Bring to a simmer over medium-high heat.

Once simmering, add lentils. Reduce heat to low and simmer for 10 minutes. Stir in kale until wilted.

Then add apple cider vinegar then season to taste with salt and pepper.

Garnish with fresh chopped parsley, vegan Parmesan, and croutons!

Absolutely delicious! I used all ingredients just as described. I did have to cook the lentils longer than 10 minutes, but the flavor was fantastic. I also blended mine just a bit with an immersion blender to make it extra creamy. Thank you for a delicious recipe!

Italian Ribollita soup is a creamy, healthy, full flavoured vegetable soup. Made with store cupboard ingredients and all those leftovers from the week this budget friendly, autumnal soup is perfect for an easy meal when the nights are starting to draw in.

Tuscan Ribollita Soup

Olive oil

onion (200 grams finely chopped)

chopped)

garlic

½ tsp dried thyme

carrot (150 grams finely chopped)

celery (100 grams sticks finely chopped)

600 ml vegetable stock (plus extra water if required)

cannellini beans (240 grams drained)

g black kale or cabbage

Sea salt (black pepper and extra parmesan to season)

Ciabatta bread

Heat the oil in a large pan. Add the onions and leeks and cook on a medium heat until softened. Add garlic, dried thyme, carrot and celery then stir and continue to cook. Next add the tomatoes, stock and fresh sprigs of thyme. Stir and bring to the boil. Pop on a lid, reduce the heat and simmer for 15 minutes.

After 15 minutes remove the lid and stir in the cannellini beans and freshly grated parmesan. Cook for 2-3 minutes.

Next transfer 1/3 of the soup to a blender and blend until smooth. Pour the smooth part of the soup back in the chunky soup and mix well. Stir in the black kale. Pop the lid back on and simmer for a further 5 minutes or until the kale has just started to wilt.

Remove the lid, season with sea salt, black pepper and parmesan, then serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1601595001/pvykfpcsodsf5sekxyxq.mp4

Warming and filling, simple and frugal, and a complete meal in one bowl - you can&#x27;t go wrong with my traditional, veggie-packed pasta fagioli (aka pasta fazool)!

Pasta Fagioli (vegan)

soffritto

vegetable broth

white beans

tbsp flat leaf parsley (finely chopped)

plum tomato (coarsely chopped)

50 g mixed short pasta ((dry weight))

Sea salt and pepper (to taste)

Vegan parmesan

Vegan sausages (sliced)

crusty bread

Add the soffritto to a large pan, along with the vegetable broth. Bring to the boil, then reduce the heat, and simmer for 5 mins.

Add half the beans and all of the tomato.

Mash the remaining beans, then add to the soup. Add the pasta, kale, and parsley, and stir.

Cook gently for another 8-10 minutes, until the pasta is al dente, stirring once or twice to prevent the mixture sticking, then turn off the heat, and skim the soup to remove any froth.

Ladle into dishes or bowls, grind a little black pepper over the top, and serve.

Add a few slices of vegan sausage during the last 5 mins of simmering. You could also finish the soup with a sprinkling of vegan parmesan, and serve with a chunk of fresh crusty bread or sourdough.

Optional

Pasta &amp; Beans.. one of my all time favourite combinations. So simple, and so satisfying. x

This is a beautiful recipe, full of wonderful flavours! I learned something new! Thanks! :)

What a lovely soup!  I eat a lot of soups at this time of year and often just throw whatever is in the fridge into the soup plus a tin of beans.   Interesting to read about the soffrito and how universal it is throughout Europe but with just a few variations.  Thank you so much!

Tuscan White Bean Soup, or Ribollita, is a soul warming bowl of comfort. This hearty, rustic soup is a classic dish that has been cooked in peasants&#x27; kitchens for centuries.

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White Bean Soup

Easy Tuscan Bean Soup

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