Tuscan White Bean and Kale Soup (Ribollita)

Introducing a comforting and nourishing dish straight from the heart of Tuscany – Tuscan White Bean and Kale Soup, also known as Ribollita! This traditional Italian soup is a celebration of wholesome ingredients and robust flavors, combining tender cannellini beans, vibrant Tuscan kale, and a fragrant herb-infused broth.

Sauteed leeks, carrots, celery, and garlic create a flavor base that is both aromatic and savory, while cherry tomatoes add a touch of sweetness. With a sprinkle of fresh thyme, rosemary, and parsley, each spoonful is a taste of rustic Italian cuisine.

Whether you’re seeking a soul-warming meal for a chilly evening or a nutritious dish to nourish your body, this Tuscan-inspired soup is sure to satisfy. Grab your favorite crusty bread and let’s embark on a culinary journey to Tuscany with this delightful Ribollita recipe!

How to make Tuscan White Bean and Kale Soup (Ribollita)

Ingredients

2 tablespoons extra virgin olive oil

1 medium leek, diced (white and light green part only)

1 medium carrot, diced

2 celery ribs, diced

4 garlic cloves, finely chopped

½ teaspoon red chilli flakes

250 g (½ lb) cherry tomatoes, halved

½ tablespoon fresh thyme, finely chopped

½ tablespoon fresh rosemary, finely chopped

2 x 400 g (14 oz) cans cannellini beans, drained and rinsed

1.5 litres (6 cups) vegetable stock

1 bunch cavolo nero (Tuscan kale), stems removed, shredded

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

Instructions

Heat the olive oil in a large heavy bottom pot and saute the leek, carrot and celery for 8-10 minutes over medium heat until they soften.

Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant. Add the cherry tomatoes and cook for 3-5, stirring occasionally, until they start to break down.

Next, stir in the fresh thyme and rosemary, then add the beans and veggie stock. Stir to combine and bring the soup to a boil.

Lower the heat and simmer for 15 minutes with a lid on, then stir in the cavolo nero. Put the lid back on and continue to simmer for another 5 minutes until the kale wilts.

Stir in the fresh parsley, season to taste, and serve with crusty bread.

Notes:

Ingredient Preparation: Ensure that all the vegetables are diced and chopped to a uniform size for even cooking and consistent texture in the soup.

Sauteing the Vegetables: Sauteing the leek, carrot, and celery in olive oil helps to develop their flavors and creates a flavorful base for the soup. Cook until the vegetables are softened but not browned.

Adding Aromatics: Stirring in garlic and red chili flakes infuses the soup with aromatic flavor. Be careful not to let the garlic burn, as it can become bitter.

Tomato Deglazing: Adding cherry tomatoes and cooking them until they start to break down not only adds sweetness but also helps to deglaze the pot, releasing any caramelized bits stuck to the bottom.

Herb Infusion: Fresh thyme and rosemary add earthy and aromatic notes to the soup. Chop them finely to ensure their flavors are evenly distributed throughout the dish.

Cannellini Beans and Vegetable Stock: Cannellini beans provide protein and creaminess to the soup, while vegetable stock serves as the flavorful liquid base. Using homemade vegetable stock or low-sodium store-bought stock allows you to control the soup’s saltiness.

Adding Cavolo Nero: Adding shredded cavolo nero (Tuscan kale) towards the end of cooking ensures that it retains its vibrant color and texture. It adds a nutritious and hearty element to the soup.

Finishing Touches: Stirring in fresh parsley just before serving adds a pop of freshness and color to the soup. Season with salt and pepper to taste, adjusting as needed.

Serving Suggestions: This soup pairs beautifully with crusty bread, which can be used for dipping or for soaking up the flavorful broth.

Make-Ahead and Storage: This soup can be made ahead of time and reheated before serving. Store any leftovers in an airtight container in the refrigerator for up to several days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to adjust the consistency.

Nutrition Information:

Yield: 4 Serving Size: 1

Amount Per Serving: Calories: 271 | Total Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 6g | Cholesterol: 0mg | Sodium: 1115mg | Carbohydrates: 23g | Fiber: 9g | Sugar: 5g | Protein: 13g

Frequently Asked Questions:

Can I use a different type of kale if I can’t find cavolo nero?

Certainly! While cavolo nero is traditional for Ribollita, you can use other types of kale, such as curly kale or lacinato kale, as a substitute.

Is it possible to make this soup ahead of time and reheat it later?

Yes, Ribollita actually improves in flavor if made ahead of time.

Allow it to cool, refrigerate, and reheat gently on the stovetop.

You might need to add a bit more vegetable stock when reheating.

Can I use dried beans instead of canned ones?

Absolutely! If using dried beans, be sure to soak and cook them separately before adding them to the soup.

Adjust the cooking time accordingly.

What can I substitute for fresh herbs if I don’t have them on hand?

If you don’t have fresh thyme or rosemary, you can use dried herbs.

However, reduce the quantity by half, as dried herbs are more potent than fresh ones.

Is there a recommended type of bread to serve with Ribollita?

Traditionally, a rustic Italian bread or a country-style loaf is an excellent choice.

It complements the soup’s flavors and textures, especially when toasted or grilled.

What makes Ribollita different from other vegetable soups?

Ribollita is unique for its two-stage cooking process.

It’s initially simmered and then traditionally “reboiled” (ribollita in Italian) the next day, allowing flavors to meld and intensify.

Can I use other types of beans instead of cannellini beans?

Absolutely! While cannellini beans are classic, you can experiment with other white beans like navy beans or great northern beans based on your preference.

Is there a substitute for cavolo nero if it’s not available?

Yes, if you can’t find cavolo nero, you can substitute it with other hearty greens like Swiss chard or kale.

Adjust cooking times accordingly.

Can I freeze Ribollita for later consumption?

Yes, Ribollita freezes well. Once cooled, store it in airtight containers, leaving some space for expansion.

Thaw in the refrigerator overnight and reheat on the stove.

What’s the purpose of red chili flakes in this soup?

The red chili flakes add a subtle heat to the soup, enhancing its overall flavor profile.

You can adjust the quantity based on your spice preference or omit them if you prefer a milder taste.