Tuscan White Bean Soup
Tuscan White Bean Soup, also known as Ribollita, is a traditional Italian peasant soup that originated in Tuscany. It was originally made by reheating leftover vegetable soup and adding stale bread to make it more filling.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 cup White beans
- 4 cups Vegetable broth
- 2 medium Carrots
- 2 stalks Celery stalks
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 tablespoon Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Olive oil
- 2 tablespoon Fresh parsley
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
- Add tomato paste, thyme, rosemary, salt, and black pepper. Stir well to combine.
- Add white beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
- Simmer for an additional 10 minutes. Season with additional salt and pepper if needed.
- Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 2g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.