Tuscany White Bean Soup

Tuscany White Bean Soup, also known as Ribollita, is a traditional Italian soup that originated in the region of Tuscany. It is a hearty and nutritious dish that was traditionally made by using leftover bread and vegetables.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Tuscany White Bean Soup

Cooking Method: Boiling, Simmering Cuisine: Italian Courses: Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 1200

Best Season: Fall

Ingredients

Servings

• 2 cup White beans
• 2 medium Carrots
• 2 stalk Celery stalks
• 1 medium Onion
• 3 clove Garlic cloves
• 1 medium Tomato
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Rinse and drain the white beans.
2. In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Saute until vegetables are softened.
3. Add the white beans, vegetable broth, dried thyme, dried rosemary, salt, and black pepper to the pot. Bring to a boil.
4. Reduce heat and let the soup simmer for about 1 hour, or until the beans are tender.
5. Use an immersion blender or a regular blender to puree about half of the soup, leaving some beans and vegetables whole for texture.
6. Stir in chopped tomato and cook for an additional 5 minutes.
7. Serve the soup hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 50g17%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.