Culinary Journeys · Italian
Tuscan Ribollita with Kale and Cannellini Beans
A comforting, hearty Italian soup for a cozy lunch
Transport yourself to the rolling hills of Tuscany with this traditional ribollita. Overflowing with earthy kale, creamy cannellini beans, and soaked crusty bread, this soup is the epitome of rustic Italian comfort. Ideal for a leisurely weekend lunch, it’s both nourishing and deeply satisfying.
A recipe by Marco · Executive Chef · Cookbookverse Kitchen
Prep
20 min
Cook
1 hr 15 min
Serves
4
Difficulty
Easy
Ingredients
Main Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bunch kale, stems removed and leaves chopped
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth
- 2 (14 oz) cans cannellini beans, drained and rinsed
- 1/2 loaf crusty bread, torn into bite-sized pieces
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese, for serving
Method
- 1
Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes until the vegetables are soft and the onion is translucent. Stir in the minced garlic and cook for an additional 2 minutes.
- 2
Simmer the Soup
Add the chopped kale to the pot and cook until wilted, about 5 minutes. Stir in the diced tomatoes and vegetable broth, bringing the mixture to a simmer. Cover and let it cook for 30 minutes, allowing the flavors to meld.
- 3
Add Beans and Bread
Stir in the cannellini beans and torn bread pieces. Season the soup with salt and pepper to taste. Continue to simmer for another 20-25 minutes until the bread has softened and started to dissolve into the soup, thickening it.
- 4
Finish and Serve
Taste the soup and adjust the seasoning as necessary. Ladle the ribollita into bowls and top each serving with a sprinkle of grated Parmesan cheese. Enjoy with a drizzle of extra virgin olive oil if desired.
Origin story
Ribollita, meaning 'reboiled' in Italian, originated as a way to transform leftover vegetable soup into something more hearty and filling. Traditionally made by reheating soup with day-old bread, it reflects the Tuscan philosophy of cucina povera — making the most of simple, quality ingredients.
