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Tuscan Bean Soup (Ribollita)

AJ Lombardi

"This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round."
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1 h servings 320 cals
Original recipe yields 6 servings


  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1137 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 6
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This was really good. I think it could benefit from an extra can of beans, since it's called, afterall, Bean Soup. The end result was missing a little something - it definitely needed some salt,...

What a taste sensation!! The only things I changed was to add 2 tsp of Italian seasoning, "Fire Roasted" tomatoes, upped to 2 cans of beans and added some cabbage I wanted to use up. I also us...

As-is recipe is very good, however I felt could use some extra flavor. I chose to throw in additons: I used a total of 3 cans of beans, added salt, rosemary, Thai basil, omitted the spinach (did...

I've made this a few times now. so simple yet so full of flavor! very easy to tweak to your personal preferance. I made it just now following exact directions other than increasing ingredients t...

Excellent - I didn't own pesto and there was a blizzard so just added some basil. And the large can of beans. We loved it!!!

This soup was tasty and very quick and simple to make! I have a family of 6, so I doubled the recipe to have enough for seconds and for leftovers. I added another can of beans for extra prote...