Hearty Tuscan White Bean & Vegetable Soup (Ribollita-Inspired)

Dreaming of Tuscan soup? This Ribollita-inspired recipe with white beans, kale & veggies is pure comfort. Simple, hearty, and *bellissimo*! Get the recipe now.

Alright, let’s talk about soup! are you craving something hearty and comforting? i know i am! this tuscan soup recipe will transport you straight to italy.

Seriously, one spoonful and you'll think you're sitting in a cozy trattoria.

Hearty Tuscan Soup: A Taste of Italy in a Bowl

Quick Hook

Ever wondered how to get that amazing, rustic flavor in a soup? this tuscan soup , also known as ribollita-inspired will show you.

It's loaded with vegetables and has a flavor profile that's bellissimo !

Brief Overview

This soup has roots in tuscany, italy, where it's a peasant dish designed to use up leftovers. it’s a medium-level recipe, taking about an hour to make.

This recipe yields around 6 servings, perfect for a family dinner.

Main Benefits

This tuscan soup is a nutritional powerhouse. packed with fiber from the beans and vegetables, it's great for your gut health.

Honestly, it's perfect for a chilly fall evening. what makes it special? it's a hearty, filling meal in a bowl that actually gets better the next day! this is nothing like that three bean soup crockpot recipe your grandma used to make!

Ready to get cooking? Let's dive into the ingredients. You'll need these key ingredients to make a fantastic Tuscan Kale And White Bean Soup .

Gathering Your Tuscan Goodies

For the base, grab 2 tablespoons of olive oil. next, chop 1 medium yellow onion, 2 medium carrots, and 2 stalks of celery.

Mince 4 cloves of garlic. add 1 teaspoon of dried oregano and ½ teaspoon of dried thyme. want a kick? add a pinch of red pepper flakes.

For the creamy tuscan white bean soup body, you’ll need 8 cups of vegetable broth. also, get 2 cans of cannellini beans, drained and rinsed.

Don't forget 1 can of diced tomatoes. chop 1 bunch of tuscan kale . add 1 bay leaf, salt, and pepper.

To finish, cube 4 slices of crusty bread. Have grated Parmesan cheese and extra virgin olive oil ready. You'll need a large pot, a cutting board, and a knife.

Making the Magic Happen

First, sauté the onion, carrots, and celery in olive oil. once softened, add the garlic, oregano, thyme, and red pepper flakes.

Then, add the broth, beans, tomatoes, kale, and bay leaf. simmer for at least 30 minutes.

Next, blend about 2 cups of the soup to make it creamy. stir in the bread and simmer until softened.

Remove the bay leaf and serve! top with cheese and a drizzle of olive oil.

Variations for Every Taste

Want a tuscan bean soup with sausage ? sauté some italian sausage with the veggies. for a tuscan white bean soup crock pot version, simply toss everything into your crockpot and cook on low for 6- 8 hours.

You can use spinach and bean soup instead of kale. you can also try tuscany white bean soup , a tuscan soup crockpot or a tuscan cannellini bean soup .

Remember, this tuscan soup recipe is all about enjoying the process. it's flexible, so feel free to adapt it to your taste.

And honestly? don’t stress about perfection. just have fun, and mangia!

Alright, let's dive into what you'll need to make this amazing tuscan soup ! honestly, it's more about the heart than the fancy ingredients, you know? but, let's get specific so you’re set up for success.

It's like prepping for a mini-vacation... to tuscany!

Ingredients & Equipment

Main Ingredients: The Heart of Tuscany

Okay, so the foundation is key. We are making Tuscan Kale And White Bean Soup . Here's the lowdown:

• Olive oil: 2 tablespoons (30 ml). Get the good stuff! It makes a difference.
• Yellow onion: 1 medium , chopped (about 150g).
• Carrots: 2 medium , peeled and chopped (around 100g).
• Celery: 2 stalks , chopped (about 80g).
• Garlic: 4 cloves , minced (roughly 12g). Don't be shy!
• Dried oregano: 1 teaspoon (2g).
• Dried thyme: ½ teaspoon (1g).
• Red pepper flakes: A pinch . If you like it spicy!
• Vegetable broth: 8 cups (almost 2 liters!). Chicken broth works too, if you're not veggie.
• Cannellini beans: Two 15-ounce cans (850g total), drained and rinsed. I love Tuscan Cannellini Bean Soup .
• Diced tomatoes: One 14.5-ounce can (410g), undrained.
• Tuscan kale : 1 bunch (300g), chopped. Or regular kale if you can't find Tuscan.
• Bay leaf: 1 . It's magic. Trust me.
• Crusty bread: 4 slices , cubed (150g). Stale is your friend here!. It should be a flavorful sponge.
• Parmesan cheese: To taste. Optional, but seriously, why skip it?

Quality Check: For olive oil, aim for extra virgin. You can taste the difference!. For the kale, look for vibrant green leaves. No wilted sadness allowed!.

Seasoning Notes: The Soul of Flavor

Let's talk flavor town.

• Oregano and thyme are a classic combo. It's like a warm hug.
• Red pepper flakes add a kick . Totally optional, but I'm a fan.
• Don’t forget salt and pepper! Seasoning is everything . Honestly, it's the difference between "meh" and "OMG this is amazing!".
• Flavor enhancer: A splash of balsamic vinegar at the end can wake up the flavors.
• Quick sub: Fresh herbs are awesome, but dried work in a pinch. Just use about 1 tsp of dried for every 1 tbsp of fresh.

Equipment Needed: Keep it Simple

We're not building a spaceship here. Just a delicious soup.

• Large Dutch oven or soup pot. Essential!
• Cutting board and chef's knife.
• Ladle. For serving up that goodness.

Household Hack: If you don't have a Dutch oven, a large stockpot will work. Just keep an eye on the heat.

Okay, now you know all the ingredients and equipment for cooking the tuscan bean soup with sausage . remember when my grandma used to say "measure twice, cut once?".

Yeah, that applies to cooking too. getting everything prepped saves time and stress. now, let's get this tuscan soup crockpot going! it´s very easy to also make three bean soup crockpot versions, and even tuscan white bean soup crock pot .

If you love spinach you can also make spinach and bean soup . what are you waiting for? make your own creamy tuscan white bean soup .

Okay, let's dive into making some incredible hearty tuscan white bean & vegetable soup . this ribollita-inspired dish is all about warm, rustic flavors.

Honestly, it's like a hug in a bowl! i have lots of experiences with the recipe! the result? a total win!

Prep Like a Pro: Mise en Place for Tuscan Bliss

First things first, let's get our act together. "mise en place," my friends, is french for "everything in its place.

" we are prepping all the ingredients before doing anything else. chop 1 medium yellow onion , 2 medium carrots , and 2 celery stalks.

Mince 4 cloves of garlic . measure out 1 teaspoon of dried oregano and ½ teaspoon of dried thyme . rinse and drain 2 (15-ounce) cans of cannellini beans .

Chop 1 bunch of tuscan kale – you know, the really dark, leafy stuff? finally, cube 4 slices of crusty bread .

You want your bread toasted for best performance, that is an old cooking secret! honestly? getting this done before you turn on the stove saves you time.

The Simmer Magic: Step-by-Step Tuscan Soup Crockpot

Alright, let's build this Tuscan dream:

1. Sauté the Goodness: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add your chopped onion, carrots, and celery. Sauté until they're soft – about 5- 7 minutes .
2. Garlic & Herbs: Toss in your minced garlic, dried oregano, and dried thyme. Cook for just 1 minute . Trust me, you'll smell it!
3. Broth & Beans: Pour in 8 cups of vegetable broth . Add those cannellini beans , 1 (14.5-ounce) can of diced tomatoes , that chopped Tuscan kale , and 1 bay leaf . Season with salt and pepper.
4. Simmer Down: Bring everything to a boil, then lower the heat. Let it simmer for at least 30 minutes , or even up to an hour! The longer, the better. We want to add the best taste of the Tuscan Bean Soup With Sausage.
5. Creamy Secret: Scoop out about 2 cups of the soup. Blend it until it's smooth. Return this creamy mixture to the pot.
6. Bread Time: Stir in your cubed bread. Simmer for another 5- 10 minutes . The bread should soften and thicken the soup.
7. Serve: Remove bay leaf and add cheese.

Pro Tips for the Ultimate Creamy Tuscan White Bean Soup

• Don't rush the sauté! This builds the base flavor. If you have time, sautéing the vegetables for a bit longer creates even more depth.
• Undercooking beans is a common mistake. Make sure the cannellini beans are thoroughly cooked through. You want the beans to be soft and tender, not firm or crunchy. Give them a taste-test during the simmering stage to ensure they're perfect. If you're making the Three Bean Soup Crockpot, it will have a different taste!
• Make-Ahead Magic: This soup is even better the next day! Store it in the fridge for up to 3 days. You can store your Spinach And Bean Soup.
• Extra Virgin Olive Oil: A drizzle of good quality extra virgin olive oil when serving adds an extra layer of flavor.
• Spice it Up : Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.

Honestly, making this tuscan soup is easier than ordering takeout! it’s packed with flavor, healthy, and perfect for a cozy night in.

You know? and remember, don’t be afraid to tweak it to your liking. that’s the beauty of home cooking! you can use tuscany white bean soup.

Alright, let's dive into some extra notes for this hearty tuscan white bean & vegetable soup , kind of like the little secrets that'll make it chef's kiss good.

This tuscan soup is seriously flexible, so let's explore how to make it your own.

Recipe Notes: Elevating Your Tuscan Soup

Plating & Presentation: Make it Pretty!

You know what they say, we eat with our eyes first! ladle that tuscan soup into rustic bowls. swirl a tiny bit of extra virgin olive oil on top.

Garnish with a sprinkle of grated parmesan and a fresh basil leaf. bam! restaurant-worthy. seriously, plating makes all the difference.

Think simple, yet elegant. serve with some rustic crusty bread. that bread is key .

Storage Savvy: Keepin' it Fresh

Got leftovers? Lucky you! This tuscan soup tastes even better the next day.

• Refrigeration: Store cooled soup in an airtight container in the fridge for up to 3-4 days. Honestly, it never lasts that long at my house.
• Freezing: This Tuscan Kale And White Bean Soup freezes pretty well. Let it cool completely, then portion into freezer-safe containers or bags. It'll keep for up to 2-3 months. Thaw overnight in the fridge and reheat gently.
• Reheating: Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave. Add a splash of broth if it seems too thick.

Variations: Your Soup, Your Way

This is where you get to be creative!

• Dietary Tweaks: Wanna make it vegan? Easy peasy. Just skip the Parmesan cheese. For gluten-free, ensure you use gluten-free bread.
• Seasonal Swaps: In the fall, swap the Tuscan kale for butternut squash. During the summer, zucchini would be really delicious. This lets you capture the real spirit of a Tuscan Cannellini Bean Soup , no matter the time of year.

Nutrition Nitty-Gritty: Goodness in a Bowl

Okay, let’s get real. This tuscan soup is packed with goodness. It's full of fiber, thanks to those beans and veggies. That protein will keep you full. Plus, it's loaded with vitamins.

• Each serving clocks in around 350 calories, with 18g of protein and a whopping 15g of fiber.

This is a hearty, healthy meal. i even feel good when i make tuscan white bean soup crock pot version for a busy weeknight.

Using the three bean soup crockpot recipe, makes cooking even easier!.

Alright, you’ve got the inside scoop! don't be afraid to play around with this recipe. a good tuscan soup is all about heart and a little bit of improvisation.

Now go make some magic happen in your kitchen! you got this! enjoy your hearty tuscan bean soup with sausage or vegetarian version!.

Frequently Asked Questions

What exactly is Tuscan soup and why should I bother making it?

Tuscan soup, often inspired by Ribollita, is a hearty, vegetable-packed soup hailing from the Tuscany region of Italy. Think of it as a delicious way to use up leftover bread and enjoy a bowl full of goodness! It’s perfect for a chilly evening, and it’s like a warm hug in a bowl – much nicer than a soggy bottom, eh?

Can I freeze this Tuscan soup for later? I'm trying to be more of a batch-cooker, like Nigella!

Absolutely! Tuscan soup freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or bags, leaving a little room for expansion. It'll keep in the freezer for up to 2-3 months. Just be aware that the bread might lose some texture, but the flavor will still be spot-on. Thaw it overnight in the fridge and reheat on the stovetop or in the microwave.

My family isn't keen on kale. Can I substitute something else in this Tuscan white bean soup recipe?

No worries, kale isn't everyone's cup of tea! Spinach or Swiss chard are excellent substitutes. Add them during the last 10-15 minutes of cooking, as they don't need as long to wilt as kale does. You could even use collard greens if you're feeling adventurous, just be sure to cook them a bit longer for maximum tenderness.

I'm a vegetarian/vegan. Can I still make this Tuscan soup?

You bet! This recipe is easily adaptable for vegetarians and vegans. Just make sure to use vegetable broth instead of chicken broth. To make it completely vegan, skip the Parmesan cheese topping. You might even consider adding a drizzle of balsamic glaze for a touch of sweetness and depth of flavour - chefs kiss!

Help! My Tuscan soup is too thick/thin. How do I fix it?

Soup issues? We've all been there! If it's too thick, add more broth a little at a time until you reach your desired consistency. If it's too thin, simmer it for a bit longer, uncovered, to allow some of the liquid to evaporate, or blend another cup of the soup to add body. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly.

Can I add meat to this Tuscan soup? My other half is a proper carnivore.

Of course! Sautéing some Italian sausage (removed from its casing) or pancetta along with the vegetables adds a lovely savory depth. Cook until browned, and then proceed with the recipe as directed. Consider removing the sausage before adding the bread to retain some texture. A little goes a long way in making everyone happy - happy wife, happy life as they say!

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