For a richer flavor, use homemade vegetable broth. If you don't have pesto on hand, you can substitute with a tablespoon of fresh basil, finely chopped. Feel free to add other vegetables to the soup, such as kale, Swiss chard, or potatoes. You can also use different types of beans, such as kidney beans or Great Northern beans. This soup tastes even better the next day, as the flavors have time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a vegetarian option, ensure your pesto is vegetarian-friendly (some contain Parmesan cheese).
Tuscan Bean Soup (Ribollita)
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS39
Experience the rustic charm of Tuscany with this hearty and soul-warming bean soup, a delightful twist on the classic minestrone. Brimming with fresh vegetables and creamy cannellini beans, this Ribollita is a celebration of simple, wholesome ingredients that come together in a symphony of flavors. A perfect dish to savor any time of year.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol4 mg
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Fiber9 g
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Protein10 g
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Saturated Fat3 g
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Sodium1137 mg
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Sugar10 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large stockpot or Dutch oven, heat 1/4 cup olive oil over medium heat. Add the sliced onion, chopped carrots, celery, and crushed garlic. Sauté until the vegetables are lightly browned and fragrant, about 8-10 minutes.
02
StepAdd the sliced zucchini and cook until slightly softened, approximately 3-4 minutes.
03
StepStir in the vegetable broth, cannellini beans, diced tomatoes, chicken broth, and pesto. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer gently until the vegetables are tender and the flavors have melded, about 30-35 minutes. Season with salt and pepper to taste.
04
StepWhile the soup simmers, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fresh spinach and sauté until wilted, about 3-5 minutes.
05
StepTo serve, spoon the sautéed spinach into each serving bowl and ladle the Tuscan Bean Soup over the spinach. Garnish with a swirl of pesto or a drizzle of olive oil, if desired. Serve hot and enjoy!
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Elisha Wuckert
Jun 11, 2025The spinach adds a nice texture to the soup. I highly recommend this recipe.
Duane Breitenberg
Jun 3, 2025I made this for a potluck and everyone raved about it. Will definitely make it again.
Cristobal Hudson
Apr 6, 2025Easy to follow and so flavorful. My family loved it!
Jackeline Dicki
Mar 26, 2025This recipe is fantastic! The pesto really elevates the flavor. I added some kale and it was delicious.
Chris Schoen
Mar 16, 2025This is my new go-to soup recipe. It's healthy and satisfying.
Sister Fahey
Feb 16, 2025I didn't have cannellini beans, so I used great northern beans instead. It turned out great!