Tuscan white bean soup (Printable Format)

A rustic Tuscan soup with white beans, kale, vegetables, and crisp sourdough croutons.

# What's Needed:

→ Vegetables

01 - 2 tablespoons extra-virgin olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 small fennel bulb, cored and diced
07 - 1 small zucchini, diced
08 - 1 bunch Tuscan kale, stemmed and chopped, about 4 cups
09 - 1 Yukon gold potato, peeled and diced
10 - 1 can diced tomatoes, 14.5 oz, undrained

→ Beans & Broth

11 - 2 cans cannellini beans, 15 oz each, drained and rinsed
12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon crushed red pepper flakes
17 - Salt and freshly ground black pepper to taste

→ Sourdough Croutons

18 - 4 thick slices day-old sourdough bread, cut into 1-inch cubes
19 - 2 tablespoons extra-virgin olive oil
20 - 1 clove garlic, halved

→ Finishing

21 - Extra-virgin olive oil for drizzling
22 - Freshly grated Parmigiano-Reggiano cheese, optional

# How To Make It:

01 - Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and fennel. Sauté for 8 to 10 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant. Add zucchini, potato, and kale; cook for another 3 to 4 minutes, stirring occasionally.
03 - Add diced tomatoes with juices, cannellini beans, vegetable broth, bay leaf, thyme, oregano, and red pepper flakes. Season generously with salt and pepper.
04 - Bring soup to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes, stirring occasionally. Partially mash some beans and vegetables with the back of a spoon for a thicker texture.
05 - Preheat oven to 400 degrees Fahrenheit. Toss sourdough cubes with 2 tablespoons olive oil and spread on a baking sheet. Bake for 10 to 12 minutes, turning once, until golden and crisp. While still warm, rub with the cut sides of the garlic clove.
06 - Remove the bay leaf from the soup. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls. Top generously with sourdough croutons, a drizzle of olive oil, and grated Parmigiano-Reggiano if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but feels homey: The kind of soup that surprises you with how little effort actually went into it.
  • Built-in texture from crispy croutons: Those golden bread cubes rubbed with garlic are the game-changer that turns ordinary into something you'll crave.
  • Naturally vegetarian and adaptable: Swap vegetables freely and it only gets better, never worse.
02 -
  • Don't skip the partial mashing step: This is what separates ribollita from regular vegetable soup—the broken-down beans create a creamy, cohesive broth without needing dairy.
  • Day-old bread is non-negotiable: Fresh sourdough will turn soggy and sad; aged bread is already slightly stale and crisps up beautifully in the oven.
  • Taste as you season: The broth concentrates as it simmers, so what seems perfectly salty at the beginning might be too much by the end.
03 -
  • Make it the day before: The flavors marry overnight and taste even better the next day, making this a dream dinner-party recipe.
  • Keep extra croutons in an airtight container: They stay crispy for three days and are perfect for snacking or brightening up other soups.
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