When I first made a version of this soup, I had no idea it was called Tuscan bean soup. It was a soup made with a bunch of cannellini beans and vegetables in a tomato-y chicken broth with herbs. I loved it and stuck with my recipe for a while. Later, I discovered that if I added pesto, cavalo nero, or stale bread to it, it was called “Ribollita,” which originates from Tuscany. Many believes the ribollita is the inception of all Tuscan bean soups. The word “ribollita” translates to “reboiled” or “twice-cooked.” Making a ribollita was a way to use leftover vegetables, beans, and bread. The Tuscan villagers would make a large batch of ribollita, and the soup’s flavor deepened with each reheating. Over time, the ribollita evolved into countless versions of today’s Italian-style bean soups. It is a testament to the time-honored culinary traditions of Tuscany and the art of transforming humble ingredients into a heartwarming and satisfying meal – a proper comfort food.
I want this recipe to be easy for everyone. To achieve that, I’m using canned beans and store-bought pesto for convenience.
Tuscan Bean Soup
Ingredients
- 2 tsp olive oil
- ½ red onion chopped (about 1/2 cup)
- 1 carrot diced (about 1/2 cup)
- 1 rib celery diced (about 1/2 cup)
- 2 cloves garlic minced
- Sea salt and black pepper
- 2 tomatoes diced (about 1 1/2 cups)
- 1 can cannellini beans drained
- 4 cups chicken broth
- 2 to 3 tbsp pesto
- ¼ cup chopped flat parsley
- Grated parmesan cheese
- Extra virgin olive oil
Instructions
- Heat the olive oil over medium heat in a large pot and sauté the red onions, carrots, and celery for about 6 minutes or until the vegetables soften. Add a pinch of sea salt and black pepper. Add the minced garlic and cook for 30 seconds, stirring frequently.
- Add the tomatoes, cannellini beans, and chicken broth. Bring the pot to a boil, then reduce the heat to a medium simmer. Cover and simmer for 20 to 25 minutes.
- Stir in the pesto. Taste and adjust the seasoning with pesto, sea salt, and black pepper.
- Divide the soup into bowls and top with chopped flat parsley and grated parmesan cheese. Drizzle each bowl with extra virgin olive oil if desired.