This Tuscan Bean Soup, or Tuscan Ribollita Soup is ideal for those days when you want a nice, hot, filling meal that’s bursting with flavor with minimal effort on your part. It’s full of wonderful vegetables, beans, and rich spices that will make this your new favorite soup recipe!
What Makes Tuscan Bean Soup So Delicious?
- Fast - A delicious soup that is packed with flavor done in only 40 minutes.
- Easy - A simple pour and cook recipe .
- Vegetarian - A great meal for your next Meatless Monday.
- Gluten-Free - The perfect meal to make when you’re cooking for someone with food allergies.
What Is Tuscan Bean Soup?
Tuscan Bean Soup or Tuscan Ribollita is an Italian soup dish that typically consists of the following ingredients:
- Leftover bread
- Cannellini beans
- Kale
- Carrots
- Onions
- Celery
- Broth
It was typically made from leftovers, but using fresh ingredients really elevates the flavors of the dish to another level. It’s a super satisfying dish that’s made quite easily in your Instant Pot or pressure cooker, but can also be made on the stovetop or in your slow cooker.
Is White Bean Soup Healthy For You?
Yes, Tuscan White Bean Soup is absolutely healthy for you. Beans are packed with protein and fiber, making them a fantastic addition to your diet. It also has plenty of carrots, kale, and celery that are full of other essential vitamins and minerals.
How Do You Make Tuscan Bean Soup In The Instant Pot?
- Place all ingredients except bread and cheese into the inner liner of your Instant Pot.
- Cook on High pressure for 30 minutes and then allow the pot to sit undisturbed for 15 minutes and then release all remaining pressure.
- Turn the pot on Sauté. Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Once the broth is boiling, add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- Ladle into serving bowls, sprinkle cheese on top and serve.
How Do You Make Tuscan Bean Soup In The Slow Cooker?
- Soak dry beans overnight.
- Place all ingredients except bread and cheese into the Slow Cooker.
- Cook on Low Heat for 6-8 hours.
- Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- Ladle into serving bowls, sprinkle cheese on top, and serve.
How Do You Make Tuscan Bean Soup On The Stovetop?
- Place all ingredients except bread and cheese into the Slow Cooker.
- Cook on medium-high heat for 30 minutes.
- Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- Ladle into serving bowls, sprinkle cheese on top, and serve.
What If I Don’t Have Kale?
White bean soup is traditionally made with kale, but you can substitute spinach as well if you’re not a fan of kale. It gives it a slightly different flavor profile but it is still absolutely delicious either way.
How Can I Make This ADairy-FreeTuscan Bean Soup?
The grated parmesan for finishing is completely optional if you’d like to keep the dish dairy-free . It certainly doesn’t make or break the dish if you decided to go without it.
How Many Calories Are In Tuscan Bean Soup?
Depending on the recipe for Tuscan Bean Soup you choose to make, the number of calories per serving can vary significantly. If you make my recipe for Bean Soup (which you totally should) you can expect 242 calories per serving .
Want Some More Awesome Soup Recipes?
- Chicken Taco Soup - if you love chicken tacos, you’re going to love this creamy chicken taco soup!
- Chicken Pot Pie Soup - All the delicious flavors of CHicken Pot Pie you love, but in a soup!
- Red Lentil Soup - This has all the wonderful components of the perfect comfort food! It’s thick and creamy, and so easy to make!
Looking for more great Italian dishes? Check out my Easy Keto Tuscan Chicken recipe !
If you’re looking for more delicious bean or lentil recipes, check out my list of 39+ Easy Instant Pot Bean and Lentil Recipes!
Tuscan Bean Soup is just one of those classic soup recipes that you need to try, and need to have on hand to serve your friends and family! This recipe is perfect for cool weather and will be your new go-to!
Tuscan Bean Soup
Equipment
- INSTANT POT DUO 6 QUART
- SLOW COOKER CUISINART 3.5 QUART
- 3-Quart Pot
- PYREX MEASURING CUP SET
Ingredients
- ▢ 1 cup ( 202 g ) dried cannellini beans , or two cans of beans for stovetop version
- ▢ 1 14.5 oz can ( 1 14.5 oz can ) Canned Fire Roasted Tomatoes
- ▢ 1/2 cup ( 80 g ) Onion , chopped
- ▢ 1 cup ( 128 g ) Carrots , chopped into large pieces
- ▢ 1 cup ( 101 g ) celery stalks , chopped into large pieces
- ▢ 1 12 oz package ( 1 12 oz package ) Frozen Kale , or frozen spinach
- ▢ 2 tablespoons ( 2 tablespoons ) Vegetable Oil
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 4 cups ( 940 g ) Vegetable Stock
- ▢ 2 tablespoons ( 2 tablespoons ) Tomato Paste
- ▢ 1 teaspoon ( 1 teaspoon ) Red Pepper Flakes
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Thyme
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) dried rosemary
For Finishing
- ▢ 2 cups ( 56 g ) stale sourdough bread cut into cubes , cut into cubes
- ▢ 1/2 cup ( 50 g ) shredded parmesan cheese , optional
Instructions
FOR THE INSTANT POT
- Place all ingredients except bread and cheese into the inner liner of your Instant Pot. Cook on High pressure for 30 minutes and then allow the pot to sit undisturbed for 15 minutes and then release all remaining pressure.
- Turn the pot on Sauté. Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Once the broth is boiling, add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- Ladle into serving bowls, sprinkle cheese on top and serve.
FOR THE SLOW COOKER
- Soak the beans in cold water overnight.
- Place all ingredients, plus an additional 1-2 cups of water, except bread and cheese into the slow cooker.
- Cook on low for 6-8 hours.
- Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
FOR THE STOVETOP
Substitute 2 cans of beans, instead of using dry beans for the stovetop version.
Place all ingredients, plus an additional 1-2 cups of water, except bread and cheese into a large soup pot.
Cook on medium-high heat for 30 minutes, or until the vegetables are cooked through.
Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
Add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
You can substitute frozen spinach to replace the frozen kale if you prefer.
If you want to make this recipe dairy-free, simple omit the added cheese when serving.
Remember to use canned beans for the stove top version, or they soup won’t cook properly.
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Tuscan Bean Soup
Ingredients
- 1 cup dried cannellini beans or two cans of beans for stovetop version
- 1 14.5 oz can Canned Fire Roasted Tomatoes
- 1/2 cup Onion chopped
- 1 cup Carrots chopped into large pieces
- 1 cup celery stalks chopped into large pieces
- 1 12 oz package Frozen Kale or frozen spinach
- 2 tablespoons Vegetable Oil
- 1 tablespoon Minced Garlic
- 4 cups Vegetable Stock
- 2 tablespoons Tomato Paste
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Dried Thyme
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon dried rosemary
For Finishing
- 2 cups stale sourdough bread cut into cubes cut into cubes
- 1/2 cup shredded parmesan cheese optional
Instructions
FOR THE INSTANT POT
- Place all ingredients except bread and cheese into the inner liner of your Instant Pot. Cook on High pressure for 30 minutes and then allow the pot to sit undisturbed for 15 minutes and then release all remaining pressure.
- Turn the pot on Sauté. Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Once the broth is boiling, add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- Ladle into serving bowls, sprinkle cheese on top and serve.
FOR THE SLOW COOKER
- Soak the beans in cold water overnight.
- Place all ingredients, plus an additional 1-2 cups of water, except bread and cheese into the slow cooker.
- Cook on low for 6-8 hours.
- Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
FOR THE STOVETOP
Substitute 2 cans of beans, instead of using dry beans for the stovetop version.
Place all ingredients, plus an additional 1-2 cups of water, except bread and cheese into a large soup pot.
Cook on medium-high heat for 30 minutes, or until the vegetables are cooked through.
Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
Add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
You can substitute frozen spinach to replace the frozen kale if you prefer.
If you want to make this recipe dairy-free, simple omit the added cheese when serving.
Remember to use canned beans for the stove top version, or they soup won’t cook properly.
Tuscan Bean Soup https://twosleevers.com/tuscan-bean-soup/
If you’ve been afraid of cooking fish in your Instant Pot, this is the recipe you need to try! This easy Fish Curry recipe is tender, flavorful, and made easy with the help of your Instant Pot.
Why You’ll Love This Fantastic Fish Dish
In my experience, as long as you know how to do it, cooking seafood in the Instant Pot is a great idea. It turns out moist and infused with all the flavors of the spices and aromatics you cooked with it. This recipe uses Haddock and it cooks very well in the Instant Pot without much fuss.
In addition to being delicious, this Fish Saag recipe is also good for you. It’s full of spinach, warm spices, and coconut milk and is not only a balanced meal, but is also dairy-free, gluten-free, and Keto friendly.
What Is Saag?
Saag is a common Indian dish that’s usually made with greens of some kind (spinach, mustard greens etc) and cooked down with spices, and sometimes paneer.
While it can be eaten alone, many people choose to pair it with a protein to make it a complete meal. I’ve cooked it many many ways, and love pairing it with different meats. I really love how this Fish Saag recipe came out, and I think you’ll like it too.
Of course for Keto, you will have to forgo the rice, but riced cauliflower is always a good bet!
Is This Fish Curry Recipe Keto?
Yes! You’ll be able to enjoy this Fish Curry recipe even if you’re living a low carb lifestyle. With only 8 net carbs per serving, this curry recipe makes a delicious weeknight dinner or meal prep option!
Tips for Cooking Seafood in the Pressure Cooker
Use Frozen Seafood
You’ll notice in the recipe below that I use frozen spinach and frozen fish for this Fish Saag.
I do that because it’s convenient. The pressure cooker will do all the hard work for you. There’s no need to defrost, or to use fresh spinach. I use my Instant Pot so often because it saves me steps like this, so I use shortcuts like frozen foods, as often as I can. It doesn’t change the flavor of this recipe, and it turns out creamy and delicious in less than 30 minutes.
But I also do that because it’s the little trick you need to know, the one that keeps your seafood from overcooking in the pressure cooker.
I have found that starting with frozen seafood is often the best way to get perfectly cooked, not overdone seafood in your Instant Pot or other Electric pressure cookers.
Use Pot-in-Pot Cooking
The other trick I have found is that seafood invariably does better when cooked Pot-in-Pot. Elevating the fish away from the hot liner retards cooking and results in a perfectly well-cooked piece of fish. I have another recipe for an Instant Pot Ginger Scallion Fish that uses the same trick, as does my Easiest Ever shrimp curry recipe.
So don’t be afraid to try seafood in your pressure cooker. Follow this Fish Saag recipe exactly as written, and you can start improvising in no time at all to get perfectly cooked seafood from your Instant Pot.
Ingredients You’ll Need
- 1 cup Onion - Onions form the aromatic base of the dish, adding sweetness and depth as they cook down and blend into the saag sauce.
- 1 cup Tomatoes - Tomatoes bring acidity, moisture, and richness. They help create the gravy-like consistency and balance the earthiness of the spinach.
- 1/2 cup Full-Fat Coconut Milk - This adds creaminess, richness, and a subtle sweetness that smooths out the spices. It also helps create the signature silky saag texture.
- 1 tablespoon Minced Ginger - Ginger provides bright, zesty heat and complements the earthy spinach and mild fish. It builds flavor from the ground up.
- 1 tablespoon Minced Garlic - Garlic adds deep, savory notes that enhance the overall flavor and provide aromatic backbone.
- 1 teaspoon Garam Masala - Garam masala brings warmth and complexity with its blend of spices, giving the saag its classic Indian flavor profile.
- 1 teaspoon Turmeric - Turmeric adds earthiness, warmth, and vibrant color to the sauce while also enhancing the flavor of the fish.
- 1/2–1 teaspoon Cayenne Pepper - Cayenne adds heat and layers of spicy depth. You can adjust the amount based on how spicy you like your saag.
- 1 teaspoon Salt - Salt boosts all the flavors in the saag and seasons the vegetables and sauce evenly.
- 2 cups Frozen Spinach - Spinach is the heart of the dish, creating the saag base. Frozen spinach works well because it cooks quickly and blends smoothly into the sauce.
- 1/4 cup Water - Water helps the Instant Pot reach pressure and adds just enough liquid to loosen the spinach and create a velvety sauce.
- 1 pound Semi-Frozen Haddock Fillets - Firm white fish becomes tender and flaky without falling apart. Keeping it slightly frozen helps it hold its shape while cooking.
How To Make Fish Curry
- Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to the fish, it should be somewhat defrosted and ready for you.
- Blend together the onions, tomatoes ginger, and garlic. Pour this sauce into the inner liner of the Instant Pot.
- Stir in the salt, cayenne, turmeric, and garam masala. Use the 1/4 cup of water to wash out the blender jar and pour that last bit of goodness into the pot.
- Add in the frozen spinach and stir. The spinach or greens are what make this a saag.
- Place a steamer rack on top of this sauce.
- For the Fish: Rub the fish cubes with oil, salt, and turmeric. Place the fish on a sheet of aluminum foil and fold the sheet over on all sides to make a securely-wrapped package. Place this package on top of the steamer rack.
- Cook for 5 Minutes at high pressure.
- Allow it to release pressure naturally for 5 mins and then release all remaining pressure.
- Very carefully lift up the package of fish, open one side of it, and tilt it so that all the cooking liquids pour into the sauce below. Set the package of fish aside. (You are doing this so that you don’t break up the fish as you proceed to the next step which asks you to mix the sauce well.)
- Pour in the coconut milk and stir well until it is well incorporated. Only once this is done will you carefully open the package of fish and tilt the pieces of fish into the spinach saag. Serve with rice, naan, cauliflower rice, or zoodles.
Tips And Tricks
To get perfectly cooked fish and silky, well-seasoned spinach gravy in your Instant Pot, keep these simple tips in mind:
- Use firm white fish such as cod, halibut, tilapia, or mahi-mahi so it stays intact during cooking.
- Cut the fish into large chunks , as smaller pieces may overcook or break apart under pressure.
- Sauté your aromatics , especially onions, garlic, and ginger, to build deep flavor before pressure cooking.
Variations
If you’d like to switch things up and try different flavors or textures, these variations bring fun, delicious twists to classic fish saag:
- Creamy Coconut Fish Saag - Replace the cream with coconut milk for a dairy-free version that’s rich, fragrant, and slightly sweet.
- Spicy Fish Saag - Add diced serrano or jalapeño peppers, extra cayenne, or a spoonful of chili paste for more heat.
- Fish Saag Paneer - Stir in cubed paneer along with the fish for extra protein and creamy bites throughout.
- Mixed Greens Saag - Use a combination of spinach, kale, mustard greens, or Swiss chard for deeper, earthier flavor.
What To Serve With Fish Curry
There are many different dishes that complement this fish curry nicely. Here are a few of my favorite things to serve with it:
- Rice - Fish curry is often served with rice, which helps to soak up the delicious sauce and provide a neutral base to balance the flavors.
- Naan - Another classic accompaniment to curries is bread, such as naan or roti. These can be used to scoop up the curry sauce and add some texture to the meal.
- Vegetables - A simple side of steamed or roasted vegetables, such as broccoli, carrots, or green beans, can provide some crunch and balance the flavors of the curry.
- Salad - A fresh salad with a tangy dressing can provide a refreshing contrast to the rich and spicy flavors of the curry.
- Chutney or pickles - Spicy or tangy chutneys and pickles can add some zing to the meal and help cut through the richness of the curry.
How Long Does Fish Saag Last?
Typically, fish saag can be stored in the refrigerator for up to 3-4 days in an airtight container. It’s important to cool the dish down quickly after cooking and store it in the refrigerator as soon as possible.
Can You Freeze It?
If you want to store the fish saag for a longer period, you can freeze it for up to 2-3 months. Make sure to transfer the dish into a freezer-safe container and label it with the date of freezing. When ready to eat, thaw it overnight in the refrigerator and reheat thoroughly before consuming.
More Instant Pot Seafood Recipes
No matter if you’re a fan of seafood and can’t live without the convenience of the Instant Pot, check out some of my other tasty recipes:
- Nigerian Fried Rice
- Low Country Boil
- Shrimp Risotto
Fish Curry Recipe | Instant Pot Fish Saag
Equipment
- Instant Pot
- Steamer Rack
Ingredients
For the Sauce
- ▢ 1 cup Onion , Chopped
- ▢ 1 cup Tomatoes , chopped
- ▢ 1/2 cup Full-Fat Coconut Milk , out of a 14.5 ounce can of coconut milk
- ▢ 1 tablespoon Minced Ginger
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 teaspoon Garam Masala
- ▢ 1 teaspoon tumeric
- ▢ 1/2-1 teaspoon Cayenne Pepper
- ▢ 1 teaspoon Kosher Salt
- ▢ 2 cups Frozen Spinach
- ▢ 1/4 cup Water
For the Fish
- ▢ 1 pound semi-frozen haddock fillets a , bout 1/2 inch thin and cut into 3-4 inch even bite size pieces, or any other firm white fish such as cod or tilapia
- ▢ 1 teaspoon tumeric
- ▢ 1 teaspoon Kosher Salt
Instructions
- Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to to the fish, it should be somewhat defrosted and ready for you.
- Blend together the onions, tomatoes ginger, and garlic. Pour this sauce into the inner liner of the Instant Pot.
- Stir in the salt, cayenne, turmeric and garam masala. Use the 1/4 cup of water to wash out the blender jar and pour that last bit of goodness into the pot.
- Add in the frozen spinach and stir. The spinach or greens are what makes this a saag.
- Place a steamer rack on top of this sauce.
- For the Fish: Rub the fish cubes with oil, salt, and turmeric. Place the fish on a sheet of aluminum foil and fold the sheet over on all sides to make a securely-wrapped package. Place this package on top of the steamer rack.
- Cook for 5 Minutes high pressure.
- Allow it to release pressure naturally for 5 mins and then release all remaining pressure.
- Very carefully lift up the package of fish, open one side of it, and tilt it so that all the cooking liquids pour into the sauce below. Set the package of fish aside. (You are doing this so that you don’t break up the fish as you proceed to the next step which asks you to mix the sauce well.)
- Pour in the coconut milk and stir well until it is well incorporated. Only once this is done will you carefully open the package of fish and tilt the pieces of fish into the spinach saag. Serve with rice, or naan, cauliflower rice, or zoodles.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
