Go Back
a bowl of the finished ribollita soup
Print Recipe

Ribollita (Tuscan Bean & Kale Soup) Recipe

Prep Time10 minutes
Cook Time1 hour 15 minutes
Servings: 6

Ingredients

  • ¼ Cup of extra virgin olive oil plus more for finishing
  • 1 Large onion diced
  • 1 Large carrot peeled and chopped
  • 2 Celery sticks diced
  • 6 Cloves of garlic minced
  • Pinch of red pepper flakes optional
  • 28 oz. Can of whole tomatoes squeezed by hand
  • 1 Cup of dry white wine
  • 6 Cups of chicken stock vegetable stock, or water
  • 2 15 oz. Cans of cannellini beans washed & drained
  • 1 Russet potato peeled and cut into bite sized chunks
  • 1 Bay leaf
  • 2 Sprigs of thyme can also use ½ teaspoon of dry thyme leaves
  • 1 Bunch of Tuscan kale center ribs removed and leaves roughly chopped
  • 3 Savoy cabbage leaves roughly chopped
  • Salt & pepper to taste

Optional Garnish:

  • 1 Large loaf of crusty bread ripped into bit-sized chunks
  • Grated parmesan

Instructions

  • Saute onion, carrot, and celery: Add the ¼ cup of olive oil to a large heavy bottom pot and place it over medium high heat. Once hot toss in the onion, carrot, and celery. Saute these vegetables for 5 minutes or until the onion softens and turns translucent. Then add the garlic and red pepper and continue to saute everything for another minute.
  • Add tomatoes: Pour the crushed tomatoes into the pot and give everything a good stir. Let this come to a simmer and let it cook for 5 minutes.
  • Add the white wine: Pour in the dry white wine and stir it into the tomato and vegetable mixture. Let this come to a simmer once again and continue to cook everything for another 5 minutes.
  • Bring the soup together: Pour the stock or water into the pot. Then add the beans, potato, bay leaf, and thyme along with a generous pinch of salt and black pepper. Give everything a good stir and let the liquid come to a boil. Cover the pot with a lid, and reduce the heat to low so that the liquid is at a simmer. Let the soup simmer for 30 to 40 minutes or until the vegetables are tender.
  • Remove bay leaf and thyme springs from the soup.
  • Add the leafy greens: Add the kale and cabbage to the soup, and stir to mix everything together. Let the soup simmer for another 15 minutes or until these two ingredients have wilted.
  • Taste the soup and add additional salt and pepper to your liking.
  • Serve the ribollita in bowls and garnish with pieces of bread, a drizzle of olive oil, and shredded parmesan cheese. Enjoy!