A healthy, delicious recipe for Tuscan Bean Soup also known as Ribollita – made with Cannellini beans, lacinato kale, and vegetables, drizzled with a Lemon Rosemary Garlic Oil. Hearty, nourishing, and easily vegan-Adaptable. (With a Video.)

A healthy, delicious recipe for Tuscan Bean Soup called Ribollita - made with Cannellini beans, lacinato kale, and vegetables, drizzled with a Lemon Rosemary Garlic Oil. Hearty, nourishing, and easily vegan-Adaptable. (With a Video.)

This day will never come again.  ~Merton

This hearty flavorful Tuscan Bean Soup, called Ribollita, originates from hilltop villages throughout Tuscany where, during the Middle Ages, hungry, hard-working peasants who served table-side to their wealthy landowners, would pocket the leftover crusts and crumbs and bits of meat after abundant feasts and add these to their soups and stews at home.

Ribollitta translates to “re-boiled”.

Nothing was wasted. Traditionally, it’s a big pot of soup made with simple garden vegetables like onions, carrots, celery, kale, tomatoes and cannellini beans (or white beans) in a flavorful broth, thickened with bread, then reheated and eaten several days in row, getting better and better each day.

Tuscan Bean Soup (Ribolitta) | 50-sec video

Variations

This recipe can be made vegan or vegetarian – the pancetta is totally optional and can be omitted altogether if vegan or vegetarian. For extra depth of flavor, try adding a bit of whole, Parmesan rind to the simmering soup. You could also try using turkey bacon here instead of traditional pancetta.

How to elevate Tuscan Bean Soup

To me, what really elevates this recipe is the “finishing oil” – a drizzle of olive oil infused with lemon zest, garlic and rosemary which gives this sometimes somber soup a delicious brightness.

How to serve Tuscan Bean Soup

Serve Ribollita with crusty bread to mop up all the tasty flavors, and a drizzle of the Rosemary oil.

It’s hearty enough for dinner, just on its own, and gets better and better each day…so I like making a big pot of this and eating it throughout the week.

A flavorful hearty stew from Tuscany, called Ribollita with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil. | www.feastingathome.com

Several years ago now, my group of girlfriends and I took a trip to Tuscany together. After years of planning, saving and dreaming, the time came when we were finally there, in a little hilltop village, soaking up all the Tuscan sunshine, wine and food we could handle.

Time seemed to slow way down, the hillsides were golden and glittery, so much beauty and detail to absorb.

There is something truly special about making the decision to go somewhere, and then to actually go. Life is so short. I feel it getting shorter every single day, and I guess I just want to impress upon you to do the things you’ve always dreamed of doing, and not to wait too long. 

 

A healthy, delicious recipe for Tuscan Bean Soup called Ribollita - made with Cannellini beans, lacinato kale, and vegetables, drizzled with a Lemon Rosemary Garlic Oil. Hearty, nourishing, and easily vegan-Adaptable. (With a Video.)

And back to this Tuscan Bean Stew – of course, this can be kept completely vegan using veggie stock instead of chicken stock,  but to me, the chicken stock gives it a bit more soul, and the light dusting of good Parmesan or Romano adds such a delicious depth, it really doesn’t take much.

But feel free to make this soup your own. Just don’t skip the finishing oil, it’s the best!

How to thicken Tuscan Bean Soup

To thicken the soup, you can blend a cup of the beans into a puree, or add torn pieces of day-old bread into the soup itself, cooking the bread down. It will add a delicious heartiness.

However personally, I’m a broth fan, so I leave this brothy and un-thickened so there are more juices to dip the crusty bread in while eating. Of course, this is a personal preference, so do as you like.

A healthy, delicious recipe for Tuscan Bean Soup called Ribollita - made with Cannellini beans, lacinato kale, and vegetables, drizzled with a Lemon Rosemary Garlic Oil. Hearty, nourishing, and easily vegan-Adaptable. (With a Video.)

More White Bean Soup Recipes

A healthy, delicious recipe for Tuscan Bean Soup called Ribollita - made with Cannellini beans, lacinato kale, and vegetables, drizzled with a Lemon Rosemary Garlic Oil. Hearty, nourishing, and easily vegan-Adaptable. (With a Video.)

Have a delicious weekend! Let us know how you like Ribollita in the comments below!

xoxo

Sylvia

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Tuscan Bean Soup Recipe called Ribollita made with with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil. | www.feastingathome.com

Ribollita (Tuscan Bean Soup)


Description

A hearty flavorful Tuscan Bean Soup called Ribollita with lacinato kale, cannellini beans and garden vegetables served with crusty bread and drizzled with a flavorful lemon rosemary oil. See notes for vegan option.


Ingredients

Scale
  • 1/8 cup good olive oil
  • 1/2 cup chopped pancetta or bacon optional (feel free to leave this out, or sub vegan bacon)
  • 2 cups diced onions
  • 1 cup diced carrots
  • 1 cup diced fennel bulb (or sub celery)
  • 46 cloves garlic- rough chopped
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes, more to taste
  • 2 teaspoons salt, plus more to taste
  • 23 medium tomatoes – diced (or a 14-ounce can diced tomatoes)
  • 6 cups lacinato kale, chopped
  • Splash white wine
  • 6 cups chicken or veggie stock
  • Parmesan rind (optional, but adds depth and flavor)
  • 3 cups cooked cannellini beans – or use 2 cans cannellini beans (drained, rinsed), or great northern white beans
  • ——–
  • 1/2 cup chopped fresh Italian parsley leaves
  • Grated pecorino or Parmesan – optional or try vegan parmesan
  • Crusty Bread

Rosemary Lemon Garlic Oil ( for drizzling) 

  • ½ cup good olive oil
  • zest of one large lemon
  • 4 cloves garlic, sliced
  • few sprigs rosemary (or thyme, sage)

Instructions

  1. Make the Lemon Garlic Rosemary Oil – place all ingredients in a small jar or bowl and let sit on the counter (or make the day before, refrigerating)
  2. In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes.
  3. Lower heat to med-low and add the carrots, fennel (or celery) and garlic, salt, pepper and chili flakes, and cook another 7- 9 minutes until vegetables are tender.
  4. Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
  5. Add the stock and beans. Bring to soup to boil, turn heat down and simmer for 15 minutes.(You could add a Parmesan rind to the simmering soup for extra depth of flavor.)
  6. Stir in fresh Italian Parsley. Adjust salt if necessary.
  7. Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan ( or Romano) and crusty bread.

Notes

  1. NOTE: If you like a thicker soup, blend or puree 1-2 cups of the soup, and add back to the soup. Or, thicken it with day-old bread, torn into small pieces and cooked with the broth. This is the traditional way. (I prefer a brothier version of this soup, so I skip both and serve with toasty bread on the side instead.)
  2. Keep this vegan by using veggie broth, no pancetta or parmesan. The rosemary oil will add a delicious flavor – I highly recommend it. Sometimes I’ll add a tablespoon of Nutritional Yeast for a more cheesy flavor and 1 tablespoon miso paste to add more depth. Up to you.

Nutrition

  • Serving Size: with ½ cup chopped "Turkey bacon", parmesan and the finishing oil.
  • Calories: 325
  • Sugar: 4.5 g
  • Sodium: 851.7 mg
  • Fat: 18 g
  • Saturated Fat: 3.4 g
  • Carbohydrates: 32.3 g
  • Fiber: 7.1 g
  • Protein: 12.3 g
  • Cholesterol: 15.7 mg

Keywords: Tuscan Bean Soup, Ribollita, Ribollita Recipe, White bean soup, tuscan white bean soup, tuscan white bean stew, ribollita recipe, italian white bean soup

 

 

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. This is an excellent recipe! Thank you. You have 8 photos on this page, 7 of which are virtually identical and 1 other is instructive. (Plus 2 videos, which are superfluous – people can follow the recipe.) Please be aware that hundreds and hundreds of acres of buildings housing web servers/storage are creating a huge environmental problem. Please consider reducing the excessive glitz on your site in consideration of the planet. Thanks.

    1. I will consider it… thanks for pointing this out- I had never thought of this.

      1. Thank you, Sylvia. I’ve reached out to dozens of online chefs in the same manner since learning of this problem, and yours is the first acknowledgement I have received. I appreciate it.

        Scott

    2. What a ridiculous comment. The site is about web content. Hence the web content. Pick that battle where it’s more relevant is my final thought on this.

      1. Joel, this site is about cooking. It can be equally as effective and take up less oxygen. Sorry to hear that it is your final thought on the matter. Never an easy position to be in.

        Scott

  2. This is one of my favorite all-time recipes and I make this at least once a month! One time I didn’t have any tomatoes on hand so I used a can of fire-roasted diced tomatoes. Another time my local supermarket was sold out of kale so I subbed swiss chard. Still yet, I’ve tried it super spicy, and also without the rosemary-infused oil. It comes out amazing and super delicious every time! When I added the ingredients to My Fitness Pal app, I was surprised by how low in calories it is since it is super satisfying! Thank you, Sylvia, for another fabulous recipe! I tell all of my friends about you!

  3. This soup is excellent. It brings back the memory of sitting on a Tuscan hillside sipping wine with the aroma of Ribollita in the air. I serve it with chunks of crusty bread and good wine. The last minute drizzle at serving time is a must. Delicious!

  4. We love this soup. It’s even better the next day!!! It’s become a house favorite and staple for us!

  5. OMG! This is the most tasty, satisfying, nutritious meal ever! It has so many levels of flavour, especially when the lemon, garlic & rosemary oil is added. My family & friends love it ❤️

  6. Excellent and truly enjoyable and delicious. As much fun to cook as it is to eat. Thank you for the recipe

  7. This soup is excellent—so full of flavor. Especially love the oil drizzled on top. I added the Parmesan rind for extra flavor and then, at the end, a cup of heavy cream to give the broth even more body. One bowl with toasted bread and a salad is a great meal.

  8. I really enjoyed this filling soup. It definitely tastes better the next day. As I only had one can of canellini beans I also used a can of chic peas. I don’t know if it is the reason for being so windy. Filling without the bread but goes very well with it. Easy enough to make, only time consuming part was chopping the vegetables. Great choice of seasoning, I loved the flavour. This has been my lunch for three days straight.

  9. Hi Sylvia… I’m new to your blog and loving it. Can you tell me if the nutritional information is based on a two-cup serving?

  10. This is a recipe I had reservations about trying, but it has become my most loved soup recipe. Full of flavor and so healthy! When I make soup for a sick friend or family member, this is my go-to. Everyone always raves and asks for the recipe. It is definitely 10x more flavorful the next day! I never add meat and sometimes add potatoes. Thank you for such a great recipe!!!

  11. I’ve made this recipe three weeks in a row now and we can’t stop eating it! It is truly delicious. I followed the recipe as-is, using the pancetta and Parmesan rind and the flavour is divine. The lemon/garlic/rosemary oil is a must have finisher.

    Thank you for all of your wonderful recipies. The flavours are always fantastic. I’m trying the instant pot split pea with Harissa next!

  12. Excellent recipe! I used Chard, Celery Root, about 1/2 of one (because that is all I had.) I did not want to open a new bottle of white wine for the “splash” but definitely think it would add and will next time. Lastly, I used FYH Parmesan, (2 Tbls), which worked well. Thank you for all of your recipes which are easy to veganize. You have now become my go to for so many recipes!

  13. Sylvia, this was DELICIOUS. I made it, enjoyed it, and immediately sent the link to about 5 people. As promised, it was very quick to put together and kept great overnight. The leftovers were totally tasty. No doubt that this one will join your vegan chili on our Frequent Supper list 🙂

  14. My Ribollita is on the stove simmering and with just one taste I already love it! I used pancetta and added parmesan rind for depth. The beautiful and tasty Rosemary Lemon Garlic oil for drizzling is a rich addition and perfect comfort food for a chilly day.

  15. My Ribollita is on the stove simmering and with just one taste I already love it! I used pancetta and added parmesan rind for depth. Perfect comfort food for a chilly day.