Tuscan White Bean and Kale Soup (Ribollita)
Embrace the rustic warmth of Tuscan cuisine with this hearty Ribollita, a traditional Italian soup brimming with nourishing white beans, kale, and a medley of vegetables, simmered to perfection. A perfect blend of nutrition and flavor, this soup is a soul-satisfying meal that embodies the essence of Mediterranean comfort food.
Equipment
- Large pot
- Cutting board
- Kitchen knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 4 cups vegetable broth
- 1 can diced tomatoes 14.5 ounces
- 2 cans white beans, drained and rinsed 15 ounces each
- 1 bunch kale, stems removed and leaves torn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- bay leaf
- 2 cups water
- 1 day-old baguette, torn into pieces
- Grated Parmesan cheese for serving optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes.
- Stir in the garlic, thyme, and red pepper flakes, and cook for another minute until fragrant.
- Pour in the vegetable broth, diced tomatoes, white beans, kale, salt, pepper, and bay leaf. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cook, uncovered, for about 45 minutes. The vegetables should be very tender, and the flavors well combined.
- Add the torn baguette pieces to the pot and stir well. Continue to simmer for another 15 minutes, or until the bread is completely softened and the soup has thickened.
- Remove the bay leaf and adjust seasoning if necessary. Serve hot, topped with grated Parmesan cheese if desired.
Notes
This soup is traditionally made with stale bread to thicken it; however, a day-old baguette works perfectly. For a gluten-free version, omit the bread or use your favorite gluten-free bread. The soup tastes even better the next day as the flavors have more time to meld, hence the name "Ribollita," meaning "reboiled" in Italian. For a vegan option, simply skip the Parmesan cheese or use a plant-based alternative.