This Tuscan Bean Soup, or Tuscan Ribollita Soup is ideal for those days when you want a nice, hot, filling meal that's bursting with flavor with minimal effort on your part. It's full of wonderful vegetables, beans, and rich spices that will make this your new favorite soup recipe!
What Makes Tuscan Bean Soup So Delicious?
- Fast - A delicious soup that is packed with flavor done in only 40 minutes.
- Easy - A simple pour and cook recipe.
- Vegetarian - A great meal for your next Meatless Monday.
- Gluten-Free - The perfect meal to make when you're cooking for someone with food allergies.
What Is Tuscan Bean Soup?
Tuscan Bean Soup or Tuscan Ribollita is an Italian soup dish that typically consists of the following ingredients:
- Leftover bread
- Cannellini beans
- Kale
- Carrots
- Onions
- Celery
- Broth
It was typically made from leftovers, but using fresh ingredients really elevates the flavors of the dish to another level. It's a super satisfying dish that's made quite easily in your Instant Pot or pressure cooker, but can also be made on the stovetop or in your slow cooker.
Is White Bean Soup Healthy For You?
Yes, Tuscan White Bean Soup is absolutely healthy for you. Beans are packed with protein and fiber, making them a fantastic addition to your diet. It also has plenty of carrots, kale, and celery that are full of other essential vitamins and minerals.
How Do You Make Tuscan Bean Soup In The Instant Pot?
- Place all ingredients except bread and cheese into the inner liner of your Instant Pot.
- Cook on High pressure for 30 minutes and then allow the pot to sit undisturbed for 15 minutes and then release all remaining pressure.
- Turn the pot on Sauté. Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Once the broth is boiling, add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- Ladle into serving bowls, sprinkle cheese on top and serve.
How Do You Make Tuscan Bean Soup In The Slow Cooker?
- Soak dry beans overnight.
- Place all ingredients except bread and cheese into the Slow Cooker.
- Cook on Low Heat for 6-8 hours.
- Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- Ladle into serving bowls, sprinkle cheese on top, and serve.
How Do You Make Tuscan Bean Soup On The Stovetop?
- Place all ingredients except bread and cheese into the Slow Cooker.
- Cook on medium-high heat for 30 minutes.
- Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- Ladle into serving bowls, sprinkle cheese on top, and serve.
What If I Don't Have Kale?
White bean soup is traditionally made with kale, but you can substitute spinach as well if you're not a fan of kale. It gives it a slightly different flavor profile but it is still absolutely delicious either way.
How Can I Make This A Dairy-Free Tuscan Bean Soup?
The grated parmesan for finishing is completely optional if you'd like to keep the dish dairy-free. It certainly doesn't make or break the dish if you decided to go without it.
How Many Calories Are In Tuscan Bean Soup?
Depending on the recipe for Tuscan Bean Soup you choose to make, the number of calories per serving can vary significantly. If you make my recipe for Bean Soup (which you totally should) you can expect 242 calories per serving.
Want Some More Awesome Soup Recipes?
- Chicken Taco Soup - if you love chicken tacos, you're going to love this creamy chicken taco soup!
- Chicken Pot Pie Soup - All the delicious flavors of CHicken Pot Pie you love, but in a soup!
- Red Lentil Soup - This has all the wonderful components of the perfect comfort food! It's thick and creamy, and so easy to make!
Looking for more great Italian dishes? Check out my Easy Keto Tuscan Chicken recipe!
If you're looking for more delicious bean or lentil recipes, check out my list of 39+ Easy Instant Pot Bean and Lentil Recipes!
Tuscan Bean Soup is just one of those classic soup recipes that you need to try, and need to have on hand to serve your friends and family! This recipe is perfect for cool weather and will be your new go-to!
Ingredients
- 1 cup (202 g) dried cannellini beans, or two cans of beans for stovetop version
- 1 14.5 oz can (1 14.5 oz can) Canned Fire Roasted Tomatoes
- 1/2 cup (80 g) Onion, chopped
- 1 cup (128 g) Carrots, chopped into large pieces
- 1 cup (101 g) celery stalks, chopped into large pieces
- 1 12 oz package (1 12 oz package) Frozen Kale, or frozen spinach
- 2 tablespoons (2 tablespoons) Vegetable Oil
- 1 tablespoon (1 tablespoon) Minced Garlic
- 4 cups (940 g) Vegetable Stock
- 2 tablespoons (2 tablespoons) Tomato Paste
- 1 teaspoon (1 teaspoon) Red Pepper Flakes
- 1 teaspoon (1 teaspoon) Dried Thyme
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon) Ground Black Pepper
- 1 teaspoon (1 teaspoon) dried rosemary
For Finishing
- 2 cups (56 g) stale sourdough bread cut into cubes, cut into cubes
- 1/2 cup (50 g) shredded parmesan cheese, optional
Instructions
FOR THE INSTANT POT
- Place all ingredients except bread and cheese into the inner liner of your Instant Pot. Cook on High pressure for 30 minutes and then allow the pot to sit undisturbed for 15 minutes and then release all remaining pressure.
- Turn the pot on Sauté. Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Once the broth is boiling, add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- Ladle into serving bowls, sprinkle cheese on top and serve.
FOR THE SLOW COOKER
- Soak the beans in cold water overnight.
- Place all ingredients, plus an additional 1-2 cups of water, except bread and cheese into the slow cooker.
- Cook on low for 6-8 hours.
- Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
FOR THE STOVETOP
- Substitute 2 cans of beans, instead of using dry beans for the stovetop version.
- Place all ingredients, plus an additional 1-2 cups of water, except bread and cheese into a large soup pot.
- Cook on medium-high heat for 30 minutes, or until the vegetables are cooked through.
- Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- You can substitute frozen spinach to replace the frozen kale if you prefer.
- If you want to make this recipe dairy-free, simple omit the added cheese when serving.
- Remember to use canned beans for the stove top version, or they soup won't cook properly.
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Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Nancy Stein
Had to make substitutions, and my beans hadn’t been soaked, but it turned out to be one of the best soups I’ve ever made. Ended up extending the time 15 minutes, x 2.
Frances
Very flavorful and easy to make. Perfect for a meatless meal on a cold wintry night.