Tuscan White Bean Soup aka Ribollita is hearty, creamy and SO cozy!! It takes only 15 minutes of prep time! It’s such an easy soup to make, and after simmering, you blend half of it for a creamy and flavourful base. Definitely a must for the holiday season.
Thanks to SideChef and Walmart+ for sponsoring this blog post! Thanks so much to you my readers for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
Here’s a fact of life: I love soup season. Like, ADORE. It’s one of the best parts of the cozy season, and there’s nothing like a good, warm and seasoned soup. I’ve always preferred thicker soups like bisques , but find myself lately also craving soups that you can get something to “bite” for that hearty feel. This Tuscan White Bean Soup is for sure the best of both worlds. I blend some of the soup so that you can get that nice, thick and creamy base but also leave enough so that you get that mix.
This White Bean Soup aka Ribollita ticks a lot of boxes on the “great” recipe checklist. It’s great for a quick meal that will give you multiple servings. It’s also affordable and budget friendly. And most importantly – it’s delicious!
Another cool thing about this post is that this recipe will be available on SideChef ! It’s a recipe app featuring over 16,000 recipes with step-by-step photos (like mine!) and the best thing is that they’re collaborating with bloggers (like myself!) so we’re all beautifully featured. Even straight from their homepage – you can see the cost of each recipe so easily!!
SideChef is also collaborating with Walmart+ so that you can order your ingredients straight through the app from them. Walmart+ is a different kind of membership with tons of incredible benefits such as getting your groceries to gadgets and even last-minute gifts, free unlimited delivery and so much more. Definitely check it out, it’ll be so helpful especially during these times. An incredible soup recipe + the ingredients delivered right to your door?! Win win.
Notes on the Ingredients
Onion, celery, carrot and garlic – these are your classic mirepoix ingredients! I wouldn’t sub these – they’re going to bring a boost of flavour to your dish!
Italian seasoning or dried oregano, dried parsley, dried basil – these give it your “Tuscan” flavour but you can also substitute it for one of your favourite seasoning mixes. The flavours will be different but still delicious
Cans of white kidney beans – the star of the show! You can use any white beans, but these are my favourite!
vegetable broth – ensure that you’re using a nice and flavourful veggie broth since this will also greatly impact the flavour.
Kale – I love some kale in this to add a boost of greens, but feel free to sub this for spinach, or leave it out!
juice of 1 lime – you can also swap lemon juice or vinegar. A boost of acidity really helps with the flavours!
How to Make White Bean Soup (Step by Step Instructions)
In a large, deep pot over medium heat, add the oil to heat.
Add the onions, celery and carrots, salt and pepper. Stir together and allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.
Add in the garlic, and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.
Add in the Italian seasoning, kidney beans and stir to combine.
Pour in the vegetable broth and stir again. Bring to a boil, and then to a simmer for about 20 minutes.
Remove 2 cups of the soup (with veggies in it – just scoop two cups out), and add to your blender . Add ½ cup of water to that mix, and blend until completely smooth).
Pour this mix back into your soup, and stir to combine.
Stir in the kale and lime juice. The residual heat will help to add heat to all of these.
Allow soup to cool slightly then serve with some bread! Enjoy!
Don’t skip the saute time for the mirepoix ingredients. It makes such a difference and will truly result in a flavourful soup.
If you want a more “watery” soup, you don’t have to blend it out at all! But it is preferred. You can also alternatively blend the entire soup.
I would wait to add the majority of your salt until the end. The saltiness of your dish will depend on the amount of salt in your veggie broth, so you want to wait until the end to add the final amounts of salt so you don’t oversalt it.
You can definitely double this recipe or half it, and it freezes well too! ● You can top this soup with an extra drizzle of olive oil, some pesto, or even some grated vegan cheese!
I hope you all enjoy this recipe SO much! It’s such a time saver for me, comes together so easily, and tastes incredible! Be sure to check out SideChef for the shoppable recipe , and buy the ingredients on Walmart+ !
Ingredients
- 2 tablespoons oil , 28 g
- 1 large red onion , ( 188 g) finely diced
- 4 ribs of celery , finely diced
- 1 large carrot or two medium size carrots , 226 g, diced
- 5 cloves garlic , ( 12 g) minced
- salt & pepper to taste , (I use about 1 teaspoon sea salt and ¼ teaspoon freshly ground black pepper – this will depending on the saltiness of your veggie broth so add less to start)
- 1 tablespoon Italian seasoning , (or 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon dried basil), 4 g
- 30 ounces cooked white kidney beans , so 2 15-ounce cans of cooked white kidney beans, 850 grams
- 4 cups vegetable broth , 960 g
- ½ cup water , 120 g
- 1 cup kale , shredded, 67 g
- juice of 1 small lime
Instructions
- In a large, deep pot over medium heat, add the oil to heat.
- Add the onions, celery and carrots, salt and pepper. Stir togetherand allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.
- Add in the garlic, and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.
- Add in the italian seasoning, kidney beans and stir to combine.
- Pour in the vegetable broth and stir again.
- Bring to a boil, and then to a simmer for about 20 minutes.
- Remove 2 cups of the soup (with veggies in it – just scoop two cups out), and add to your blender. Add the ½ cup of water to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.
- Stir in the kale and lime juice. The residual heat will help to add heat to all of these.
- Allow soup to cool slightly then serve with some bread! Enjoy!
Notes
- Refrigerator : Transfer leftover white bean soup to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To reheat : Thaw frozen soup in the refrigerator. Reheat in a pan on the stovetop over medium heat, or warm up individual portions in the microwave.
Tuscan White Bean Soup aka Ribollita is hearty, creamy and SO cozy!! It takes only 15 minutes of prep time! It’s such an easy soup to make, and after simmering, you blend half of it for a creamy and flavourful base. Definitely a must for the holiday season.
Thanks to SideChef and Walmart+ for sponsoring this blog post! Thanks so much to you my readers for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
Here’s a fact of life: I love soup season. Like, ADORE. It’s one of the best parts of the cozy season, and there’s nothing like a good, warm and seasoned soup. I’ve always preferred thicker soups like bisques , but find myself lately also craving soups that you can get something to “bite” for that hearty feel. This Tuscan White Bean Soup is for sure the best of both worlds. I blend some of the soup so that you can get that nice, thick and creamy base but also leave enough so that you get that mix.
This White Bean Soup aka Ribollita ticks a lot of boxes on the “great” recipe checklist. It’s great for a quick meal that will give you multiple servings. It’s also affordable and budget friendly. And most importantly – it’s delicious!
Another cool thing about this post is that this recipe will be available on SideChef ! It’s a recipe app featuring over 16,000 recipes with step-by-step photos (like mine!) and the best thing is that they’re collaborating with bloggers (like myself!) so we’re all beautifully featured. Even straight from their homepage – you can see the cost of each recipe so easily!!
SideChef is also collaborating with Walmart+ so that you can order your ingredients straight through the app from them. Walmart+ is a different kind of membership with tons of incredible benefits such as getting your groceries to gadgets and even last-minute gifts, free unlimited delivery and so much more. Definitely check it out, it’ll be so helpful especially during these times. An incredible soup recipe + the ingredients delivered right to your door?! Win win.
Notes on the Ingredients
Onion, celery, carrot and garlic – these are your classic mirepoix ingredients! I wouldn’t sub these – they’re going to bring a boost of flavour to your dish!
Italian seasoning or dried oregano, dried parsley, dried basil – these give it your “Tuscan” flavour but you can also substitute it for one of your favourite seasoning mixes. The flavours will be different but still delicious
Cans of white kidney beans – the star of the show! You can use any white beans, but these are my favourite!
vegetable broth – ensure that you’re using a nice and flavourful veggie broth since this will also greatly impact the flavour.
Kale – I love some kale in this to add a boost of greens, but feel free to sub this for spinach, or leave it out!
juice of 1 lime – you can also swap lemon juice or vinegar. A boost of acidity really helps with the flavours!
How to Make White Bean Soup (Step by Step Instructions)
In a large, deep pot over medium heat, add the oil to heat.
Add the onions, celery and carrots, salt and pepper. Stir together and allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.
Add in the garlic, and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.
Add in the Italian seasoning, kidney beans and stir to combine.
Pour in the vegetable broth and stir again. Bring to a boil, and then to a simmer for about 20 minutes.
Remove 2 cups of the soup (with veggies in it – just scoop two cups out), and add to your blender . Add ½ cup of water to that mix, and blend until completely smooth).
Pour this mix back into your soup, and stir to combine.
Stir in the kale and lime juice. The residual heat will help to add heat to all of these.
Allow soup to cool slightly then serve with some bread! Enjoy!
Don’t skip the saute time for the mirepoix ingredients. It makes such a difference and will truly result in a flavourful soup.
If you want a more “watery” soup, you don’t have to blend it out at all! But it is preferred. You can also alternatively blend the entire soup.
I would wait to add the majority of your salt until the end. The saltiness of your dish will depend on the amount of salt in your veggie broth, so you want to wait until the end to add the final amounts of salt so you don’t oversalt it.
You can definitely double this recipe or half it, and it freezes well too! ● You can top this soup with an extra drizzle of olive oil, some pesto, or even some grated vegan cheese!
I hope you all enjoy this recipe SO much! It’s such a time saver for me, comes together so easily, and tastes incredible! Be sure to check out SideChef for the shoppable recipe , and buy the ingredients on Walmart+ !
Ingredients
- 2 tablespoons oil , 28 g
- 1 large red onion , ( 188 g) finely diced
- 4 ribs of celery , finely diced
- 1 large carrot or two medium size carrots , 226 g, diced
- 5 cloves garlic , ( 12 g) minced
- salt & pepper to taste , (I use about 1 teaspoon sea salt and ¼ teaspoon freshly ground black pepper – this will depending on the saltiness of your veggie broth so add less to start)
- 1 tablespoon Italian seasoning , (or 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon dried basil), 4 g
- 30 ounces cooked white kidney beans , so 2 15-ounce cans of cooked white kidney beans, 850 grams
- 4 cups vegetable broth , 960 g
- ½ cup water , 120 g
- 1 cup kale , shredded, 67 g
- juice of 1 small lime
Instructions
- In a large, deep pot over medium heat, add the oil to heat.
- Add the onions, celery and carrots, salt and pepper. Stir togetherand allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.
- Add in the garlic, and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.
- Add in the italian seasoning, kidney beans and stir to combine.
- Pour in the vegetable broth and stir again.
- Bring to a boil, and then to a simmer for about 20 minutes.
- Remove 2 cups of the soup (with veggies in it – just scoop two cups out), and add to your blender. Add the ½ cup of water to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.
- Stir in the kale and lime juice. The residual heat will help to add heat to all of these.
- Allow soup to cool slightly then serve with some bread! Enjoy!
Notes
- Refrigerator : Transfer leftover white bean soup to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To reheat : Thaw frozen soup in the refrigerator. Reheat in a pan on the stovetop over medium heat, or warm up individual portions in the microwave.
Tuscan White Bean Soup aka Ribollita is hearty, creamy and SO cozy!! It takes only 15 minutes of prep time! It’s such an easy soup to make, and after simmering, you blend half of it for a creamy and flavourful base. Definitely a must for the holiday season.
Thanks to SideChef and Walmart+ for sponsoring this blog post! Thanks so much to you my readers for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
Here’s a fact of life: I love soup season. Like, ADORE. It’s one of the best parts of the cozy season, and there’s nothing like a good, warm and seasoned soup. I’ve always preferred thicker soups like bisques , but find myself lately also craving soups that you can get something to “bite” for that hearty feel. This Tuscan White Bean Soup is for sure the best of both worlds. I blend some of the soup so that you can get that nice, thick and creamy base but also leave enough so that you get that mix.
This White Bean Soup aka Ribollita ticks a lot of boxes on the “great” recipe checklist. It’s great for a quick meal that will give you multiple servings. It’s also affordable and budget friendly. And most importantly – it’s delicious!
Another cool thing about this post is that this recipe will be available on SideChef ! It’s a recipe app featuring over 16,000 recipes with step-by-step photos (like mine!) and the best thing is that they’re collaborating with bloggers (like myself!) so we’re all beautifully featured. Even straight from their homepage – you can see the cost of each recipe so easily!!
SideChef is also collaborating with Walmart+ so that you can order your ingredients straight through the app from them. Walmart+ is a different kind of membership with tons of incredible benefits such as getting your groceries to gadgets and even last-minute gifts, free unlimited delivery and so much more. Definitely check it out, it’ll be so helpful especially during these times. An incredible soup recipe + the ingredients delivered right to your door?! Win win.
Notes on the Ingredients
Onion, celery, carrot and garlic – these are your classic mirepoix ingredients! I wouldn’t sub these – they’re going to bring a boost of flavour to your dish!
Italian seasoning or dried oregano, dried parsley, dried basil – these give it your “Tuscan” flavour but you can also substitute it for one of your favourite seasoning mixes. The flavours will be different but still delicious
Cans of white kidney beans – the star of the show! You can use any white beans, but these are my favourite!
vegetable broth – ensure that you’re using a nice and flavourful veggie broth since this will also greatly impact the flavour.
Kale – I love some kale in this to add a boost of greens, but feel free to sub this for spinach, or leave it out!
juice of 1 lime – you can also swap lemon juice or vinegar. A boost of acidity really helps with the flavours!
How to Make White Bean Soup (Step by Step Instructions)
In a large, deep pot over medium heat, add the oil to heat.
Add the onions, celery and carrots, salt and pepper. Stir together and allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.
Add in the garlic, and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.
Add in the Italian seasoning, kidney beans and stir to combine.
Pour in the vegetable broth and stir again. Bring to a boil, and then to a simmer for about 20 minutes.
Remove 2 cups of the soup (with veggies in it – just scoop two cups out), and add to your blender . Add ½ cup of water to that mix, and blend until completely smooth).
Pour this mix back into your soup, and stir to combine.
Stir in the kale and lime juice. The residual heat will help to add heat to all of these.
Allow soup to cool slightly then serve with some bread! Enjoy!
Don’t skip the saute time for the mirepoix ingredients. It makes such a difference and will truly result in a flavourful soup.
If you want a more “watery” soup, you don’t have to blend it out at all! But it is preferred. You can also alternatively blend the entire soup.
I would wait to add the majority of your salt until the end. The saltiness of your dish will depend on the amount of salt in your veggie broth, so you want to wait until the end to add the final amounts of salt so you don’t oversalt it.
You can definitely double this recipe or half it, and it freezes well too! ● You can top this soup with an extra drizzle of olive oil, some pesto, or even some grated vegan cheese!
I hope you all enjoy this recipe SO much! It’s such a time saver for me, comes together so easily, and tastes incredible! Be sure to check out SideChef for the shoppable recipe , and buy the ingredients on Walmart+ !
Ingredients
- 2 tablespoons oil , 28 g
- 1 large red onion , ( 188 g) finely diced
- 4 ribs of celery , finely diced
- 1 large carrot or two medium size carrots , 226 g, diced
- 5 cloves garlic , ( 12 g) minced
- salt & pepper to taste , (I use about 1 teaspoon sea salt and ¼ teaspoon freshly ground black pepper – this will depending on the saltiness of your veggie broth so add less to start)
- 1 tablespoon Italian seasoning , (or 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon dried basil), 4 g
- 30 ounces cooked white kidney beans , so 2 15-ounce cans of cooked white kidney beans, 850 grams
- 4 cups vegetable broth , 960 g
- ½ cup water , 120 g
- 1 cup kale , shredded, 67 g
- juice of 1 small lime
Instructions
- In a large, deep pot over medium heat, add the oil to heat.
- Add the onions, celery and carrots, salt and pepper. Stir togetherand allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.
- Add in the garlic, and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.
- Add in the italian seasoning, kidney beans and stir to combine.
- Pour in the vegetable broth and stir again.
- Bring to a boil, and then to a simmer for about 20 minutes.
- Remove 2 cups of the soup (with veggies in it – just scoop two cups out), and add to your blender. Add the ½ cup of water to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.
- Stir in the kale and lime juice. The residual heat will help to add heat to all of these.
- Allow soup to cool slightly then serve with some bread! Enjoy!
Notes
- Refrigerator : Transfer leftover white bean soup to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To reheat : Thaw frozen soup in the refrigerator. Reheat in a pan on the stovetop over medium heat, or warm up individual portions in the microwave.
White Bean Soup
Ingredients
- 2 tablespoons oil 28 g
- 1 large red onion ( 188 g) finely diced
- 4 ribs of celery finely diced
- 1 large carrot or two medium size carrots 226 g, diced
- 5 cloves garlic ( 12 g) minced
- salt & pepper to taste (I use about 1 teaspoon sea salt and ¼ teaspoon freshly ground black pepper - this will depending on the saltiness of your veggie broth so add less to start)
- 1 tablespoon Italian seasoning (or 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon dried basil), 4 g
- 30 ounces cooked white kidney beans so 2 15-ounce cans of cooked white kidney beans, 850 grams
- 4 cups vegetable broth 960 g
- ½ cup water 120 g
- 1 cup kale shredded, 67 g
- juice of 1 small lime
Instructions
- In a large, deep pot over medium heat, add the oil to heat.
- Add the onions, celery and carrots, salt and pepper. Stir togetherand allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.
- Add in the garlic, and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.
- Add in the italian seasoning, kidney beans and stir to combine.
- Pour in the vegetable broth and stir again.
- Bring to a boil, and then to a simmer for about 20 minutes.
- Remove 2 cups of the soup (with veggies in it - just scoop two cups out), and add to your blender. Add the ½ cup of water to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.
- Stir in the kale and lime juice. The residual heat will help to add heat to all of these.
- Allow soup to cool slightly then serve with some bread! Enjoy!
Video
Notes
- Refrigerator : Transfer leftover white bean soup to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To reheat : Thaw frozen soup in the refrigerator. Reheat in a pan on the stovetop over medium heat, or warm up individual portions in the microwave.
Nutrition
White Bean Soup https://jessicainthekitchen.com/tuscan-white-bean-soup-recipe-vegan/ December 21, 2020
These Gingerbread Energy Bites are made with only 8 ingredients, vegan and gluten-free and are a perfect quick healthy breakfast or snack!
These Gingerbread Energy Bites feel like the absolute perfect recipe to end 2020 with! If you’re like me, you’re looking for all the festive cheer you can, and these certainly bring it!
I love how simple these energy bites are to make. Pour, blend, roll and that’s it! I wanted to make them a little bit fancier so I give you the option of rolling them in a coating or even chocolate (I used chocolate tahini) but they’re absolutely perfect by themselves too!
Notes on the Ingredients
walnuts or nuts – you can also substitute almonds here or even cashews
dates – I use regular pitted dates here! You can also sub medjool dates or even something like raisins or figs. Just ensure it’s up to 1 cup.
oats – my go-to are Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats . I love these because they’re the perfect texture for these oats. I also love that they are certified gluten-free so you can share these incredible delights with your loved ones who may need allergy-friendly treats for the holidays!!
Molasses – adds that perfect gingerbread flavour! Don’t leave this out I use sugarcane molasses.
Ground Ginger, Cinnamon, and Allspice – the spices that make it taste incredible! While it’s not the same but you can also sub ¼ teaspoon ground cloves, or ¼ teaspoon pumpkin pie spice.
Sea Salt – you only need a pinch of this but it really brings out all the other flavours!
How to Make Gingerbread Energy Bites
I highly advise soaking your dates in hot water for about 5 minutes while you assemble the ingredients first. Do this before chopping them, then drain, then chop.
Add the oats to the food processor. Grind the oats for about 1 minute in a food processor, until they’re almost ground down.
Add in all the other ingredients and mix until incorporated and the mixture begins to turn into a dough. It should be slightly sticky and very thick.
Roll the mixture into round balls using a tablespoon measurer until the entire mixture is rolled out, into about 18-20 bites. Or 22. I ate some of the mixture before rolling because it was so good!!
Roll in toppings if desired or dip in chocolate!
Place in the fridge for at least an hour to set, then enjoy!
- If you keep your dates in the fridge like me, you’re going to want to hydrate them again. So that they’re nice and soft and help the energy bites stick together so well. Soak them in hot or boiling water for about 5 minutes while you gather all your ingredients. They’ll be much more pliable that way.
- Feel free to add even more Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats ! They’re so versatile here that even ½ cup (to your taste and texture) would work perfectly. It also helps if you’re trying to add even more carbs/fibre/protein to your bites.
- Allow your energy bites to rest in the fridge for a bit before serving. The consistency is even better!
- I rolled these in some crumbled cocoa cereal. Totally random, but the point is you can roll it in a fun festive crumb to add flavour. Other choices include crushed peppermint, sweetened cocoa powder, or even cinnamon sugar!
- On top of that, they are great for a quick breakfast, snacks in lunch kits, and freeze really well . They actually last really well outside of the fridge too, and in a pinch make a yummy quick and healthy dessert.
- Enjoy so much friends! And cheers to the last new recipe of 2020! This may be my favourite energy bites recipe yet, to be honest. Let me know if you give it a try in the comments below!
Related Recipes
- Pumpkin Energy Bites
- Coconut Lemon Energy Bites
- No Bake Brownie Energy Bites
Ingredients
- 1 cup walnuts , or almonds or cashews
- 1 cup dates , pitted, you can also sub medjool dates or even something like raisins or figs
- 1 cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- 1 tablespoon molasses
- 3/4 teaspoon ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- pinch of sea salt
Instructions
- I highly advise soaking your dates in hot water for about 5 minutes while you assemble the ingredients first. Do this before chopping them, then drain, then chop.
- Grind the oats for about 1 minute in a food processor, until they’re almost ground down.
- Add in all the other ingredients and mix until incorporated and the mixture begins to turn into a dough. It should be slightly sticky and very thick, about 1 more minute on high or how long your food processor might take.
- Roll the mixture into round balls using a tablespoon measurer until the entire mixture is rolled out, into about 18-20 bites. You may want to wet your fingers so it’s easier to roll!
- Roll in toppings if desired or dip in chocolate!
- Place in the fridge for at least an hour to set, then enjoy!
