Name: Tuscan White Bean and Kale Soup (Ribollita) – Skinny Spatula
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tablespoons olive oil, plus more for drizzling; 1 large yellow onion, finely chopped; 2 carrots, peeled and finely chopped; 2 celery stalks, finely chopped; 4 cloves garlic, minced; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1/2 teaspoon red pepper flakes (optional, for a little heat); 1 (28-ounce) can diced tomatoes, undrained; 6 cups vegetable broth (or chicken broth for a non-vegetarian version); 2 (15-ounce) cans cannellini beans, rinsed and drained; 1 bunch kale (about 6-8 cups chopped), tough stems removed, roughly chopped; Salt and freshly ground black pepper to taste; 4-6 slices day-old crusty bread, torn into bite-sized pieces (optional, for traditional Ribollita); Freshly grated Parmesan cheese, for serving (optional)

Description

A comforting and hearty Tuscan White Bean and Kale Soup (Ribollita) recipe. Simple ingredients, rustic flavors, and a nourishing meal that’s perfect for any day.

Ingredients

Scale

2 tablespoons olive oil, plus more for drizzling
1 large yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional, for a little heat)
1 (28-ounce) can diced tomatoes, undrained
6 cups vegetable broth (or chicken broth for a non-vegetarian version)
2 (15-ounce) cans cannellini beans, rinsed and drained
1 bunch kale (about 6–8 cups chopped), tough stems removed, roughly chopped
Salt and freshly ground black pepper to taste
4–6 slices day-old crusty bread, torn into bite-sized pieces (optional, for traditional Ribollita)
Freshly grated Parmesan cheese, for serving (optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8-10 minutes.
2. Add the minced garlic, dried rosemary, dried thyme, and red pepper flakes (if using) to the pot. Cook for another minute until fragrant, being careful not to burn the garlic.
3. Pour in the diced tomatoes (with their juices) and the vegetable broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
4. Add 1.5 cans of the cannellini beans to the pot. Using the back of a spoon or a potato masher, gently mash about half of these beans against the side of the pot. Leave the remaining half can whole.
5. Bring the soup back to a gentle simmer. Stir in the chopped kale. Cook, stirring occasionally, until the kale has wilted and is tender, about 5-7 minutes.
6. Season the soup generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed.
7. If you’re making a more traditional Ribollita, add the torn bread pieces to the soup. Stir them in and let them simmer for a few minutes until they begin to soften and absorb the broth.
8. Serve the Tuscan White Bean and Kale Soup hot. Ladle it into bowls and, if desired, top with a drizzle of good quality olive oil, a sprinkle of freshly grated Parmesan cheese, and some extra black pepper.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 300
Sugar: 8g
Sodium: 600mg
Fat: 10g
Carbohydrates: 40g
Fiber: 12g
Protein: 15g