Tuscan Bean Soup

Origin and Region: Tuscan Bean Soup, also known as “Ribollita,” originates from Tuscany, Italy. It is a hearty and comforting dish that has been enjoyed by Tuscan families for generations. This region of Italy is known for its rich culinary traditions, and Tuscan Bean Soup is a classic example of rustic Italian cooking.

Introduction: Tuscan Bean Soup is a delicious and nourishing dish that embodies the simplicity and flavors of traditional Tuscan cuisine. Made with cannellini beans, tomatoes, vegetables, and aromatic herbs, this soup is hearty, satisfying, and perfect for cold winter days or anytime you crave a comforting meal.

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  • 1 cup dried cannellini beans, soaked overnight (or 2 cans of cooked cannellini beans, drained and rinsed)
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable or chicken broth
  • 1 bunch kale or Swiss chard, stems removed and leaves chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper, to taste
  • Grated Parmesan cheese, for serving (optional)
  • Crusty bread, for serving

Optional Toppings:

  • Extra virgin olive oil
  • Freshly chopped parsley
  • Red pepper flakes
  • Slices of crusty bread, toasted


  • For a shortcut, you can use canned cannellini beans instead of dried beans. Just make sure to rinse them well before adding them to the soup.
  • Feel free to customize the soup with additional vegetables such as diced potatoes, zucchini, or spinach.
  • Serve the soup with a drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese for extra flavor.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.


  1. If using dried cannellini beans, drain and rinse them after soaking overnight. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the beans are tender. Drain and set aside.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional 1 minute, until fragrant.
  4. Stir in the diced tomatoes, cooked cannellini beans, vegetable or chicken broth, dried thyme, and dried rosemary. Season with salt and black pepper, to taste.
  5. Bring the soup to a simmer, then reduce the heat to low. Cover and cook for 20-30 minutes, allowing the flavors to meld together.
  6. Stir in the chopped kale or Swiss chard and cook for an additional 5-10 minutes, until the greens are wilted and tender.
  7. Taste and adjust the seasoning, if needed. Serve the Tuscan Bean Soup hot, garnished with grated Parmesan cheese and a drizzle of extra virgin olive oil, if desired. Serve with crusty bread on the side.

Description: Tuscan Bean Soup is a hearty and flavorful dish that features tender cannellini beans, vegetables, and aromatic herbs in a rich and comforting broth. This soup is nourishing, satisfying, and perfect for chilly days when you crave a bowl of comfort.

Nutritional Information: (Per serving, based on typical ingredients and serving size)

  • Calories: 250 kcal
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Total Carbohydrates: 40g
  • Dietary Fiber: 10g
  • Sugars: 6g
  • Protein: 12g

Conclusion: Tuscan Bean Soup is a delicious and wholesome dish that celebrates the rustic flavors of Tuscany, Italy. With simple ingredients and easy preparation, it’s a perfect choice for a comforting meal that the whole family will love.

Recommendation: Serve Tuscan Bean Soup as a hearty main course for lunch or dinner, accompanied by crusty bread or a fresh green salad. It’s also a great option for meal prep, as it reheats well and can be enjoyed as leftovers throughout the week. Enjoy this flavorful soup on its own or paired with your favorite Italian dishes for a complete Tuscan-inspired meal.

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