If you’ve never tried Tuscan White Bean and Kale Soup, also known as Ribollita, you’re in for a treat! This hearty, comforting soup is a perfect balance of rich flavors and fresh
Ingredients
. Ribollita is a staple in the heart of Tuscany, a region known for its simple, wholesome, and delicious food. The soup is packed with vibrant vegetables, creamy cannellini beans, and tender kale, making it both nourishing and satisfying.
The best part about this soup? It’s super easy to make, and it’s one of those recipes that gets even better the next day—making it perfect for meal prep or cozy dinners throughout the week. Let’s dive into how to make this soul-warming bowl of goodness.
Ingredients
You’ll need the following
Ingredients
to create a perfect pot of Ribollita:
2 tablespoons extra virgin olive oil – This will be your base to sauté all the veggies and add that delicious, rich flavor.
1 medium leek, diced (white and light green part only) – Leeks are a must for this soup. They give it a mild, sweet flavor that pairs perfectly with the other
Ingredients
.
1 medium carrot, diced – Carrots add a touch of sweetness and a beautiful color to the soup.
2 celery ribs, diced – Celery brings an earthy, savory base to the soup.
4 garlic cloves, finely chopped – Garlic is the heart of most Italian dishes, and it’s going to infuse the soup with amazing flavor.
1/2 teaspoon red chili flakes – Just a little kick to balance the richness of the beans and kale.
250 g (1/2 lb) cherry tomatoes, halved – Cherry tomatoes are sweet and juicy, and they’ll break down beautifully in the soup, adding both flavor and color.
1/2 tablespoon fresh thyme, finely chopped – Thyme adds an earthy, aromatic note to the soup.
1/2 tablespoon fresh rosemary, finely chopped – Rosemary gives a warm, woodsy flavor that complements the hearty beans and kale.
2 x 400 g (14 oz) cans cannellini beans, drained and rinsed – Cannellini beans are creamy and mild, making them perfect for this rustic soup.
1.5 liters (6 cups) vegetable stock – This is the liquid base that will carry all the flavors and make the soup rich and comforting.
1 bunch cavolo nero (Tuscan kale), stems removed, shredded – This is the signature ingredient that makes Ribollita so special! Cavolo nero is a dark, tender kale that gives the soup its earthy flavor and beautiful color.
2 tablespoons fresh parsley, chopped – Fresh parsley adds a pop of brightness and freshness at the end.
Salt and pepper to taste – Seasoning is key to bringing all the flavors together!
Instructions
Step 1: Sauté the Veggies
Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Add the leek, carrot, and celery, and sauté for about 8-10 minutes, stirring occasionally, until the vegetables have softened and are starting to release their sweet aromas. The oil and these vegetables will create a savory base for your soup.
Step 2: Add Garlic and Spice
Once the vegetables are softened, stir in the garlic and red chili flakes. Cook for another minute, just until the garlic becomes fragrant and starts to golden. This is when your kitchen will start smelling amazing!
Step 3: Stir in Tomatoes and Herbs
Next, toss in the cherry tomatoes and cook for about 3-5 minutes, stirring occasionally, until the tomatoes begin to break down and soften. The tomatoes will become tender and juicy, adding a burst of sweetness to the soup. Stir in the fresh thyme and rosemary—this is where the heart of the flavor really starts to come together.
Step 4: Add Beans and Stock
Now, it’s time to add the cannellini beans and vegetable stock to the pot. Stir everything together and bring the soup to a boil. As the soup heats up, the flavors will start to meld, and you’ll get that deep, comforting aroma that makes you want to dive in right away.
Step 5: Simmer and Add Kale
Once the soup is boiling, reduce the heat and let it simmer with the lid on for about 15 minutes. This gives the beans time to soften and soak up all the delicious flavors. After 15 minutes, stir in the cavolo nero (Tuscan kale). Cover the pot again and let it simmer for another 5 minutes until the kale wilts and becomes tender. Don’t worry if the kale looks a little tough at first—it will cook down beautifully into the soup, creating a rich, earthy flavor.
Step 6: Final Touches
Once the kale is tender, stir in the fresh parsley. Taste the soup and adjust the seasoning with salt and pepper to your liking. Serve the soup hot, with plenty of crusty bread on the side for dipping!
Notes
Kale: If you can’t find cavolo nero (Tuscan kale), feel free to use any hearty kale or even Swiss chard. Just make sure to remove the stems, as they can be a little tough.
Vegetable Stock: You can use homemade vegetable stock or store-bought—either works great! If you want to make it richer, you can substitute some of the vegetable stock with a bit of tomato puree.
Bread: Ribollita is often served with crusty bread either stirred into the soup or served alongside. If you like, you can tear up some bread and stir it into the soup for a more traditional version of Ribollita.
Beans: Cannellini beans are classic for this soup, but you can also use great northern beans or butter beans if that’s what you have on hand.
Vegan Option: This soup is naturally vegan! Just make sure your vegetable stock is plant-based, and you’re good to go.
Nutrition
A bowl of Tuscan White Bean and Kale Soup (Ribollita) is not only delicious but also packed with nutrients! Here’s a general breakdown of what you can expect from one serving:
Calories: 250-300 kcal per serving (based on 6 servings)
Fat: 8g (mostly from the olive oil)
Carbohydrates: 40g
Protein: 12g (thanks to the cannellini beans)
Fiber: 10g (beans and kale are great sources of fiber)
Sodium: 500mg (depends on the salt and stock you use)
This soup is a well-balanced, hearty meal that will fill you up without feeling heavy. Plus, the fiber and protein from the beans and kale make it a perfect dish to keep you feeling satisfied.
Additional Information
Support us and share this recipe with friends on facebook!
Image Recipe Respective to the Owner. 🙏
👇👇👇👇👇
