This hearty White Bean Stew brings all the rich, fresh flavors of Tuscan cuisine to the table with an added bonus: it’s completely vegan! It’s the perfect family dinner for a busy weeknight or an easy meal prep recipe!
This is a great meal prep recipe! The rich, warm Tuscan flavors in this soup deepen beautifully with a little extra time. Make this ahead or just store leftovers in the fridge for the rest of the week. It will thicken a bit, so add a splash of veggie broth before reheating.
Don’t rush the veggies! When you’re in a rush, it seems silly to cook the veggies first. Why not just put everything in the pot and cook it together? There’s actual science about chemical reactions related to aromatic compounds, but what it comes down to is this: Sauteing the veggies well, in the beginning, creates a smoother, more balanced, better integrated (and slightly sweeter) flavor for the whole dish.
Skip the coconut milk for a brothy soup! I like the deep, hearty flavors of Italian white bean soup in a creamy soup, but if you prefer a clearer broth, just skip the coconut milk! (If you’re worried about the flavor of the coconut milk, though, rest assured: It will add the tiniest bit of sweetness, but no noticeable coconut flavor.)
Keywords: Tuscan bean soup, vegan bean stew, ribollita recipe, Italian white bean soup