Description
This Tuscan White Bean and Kale Soup, also known as Ribollita, is a hearty and flavorful Italian classic. Featuring tender cannellini beans, nutrient-rich cavolo nero (Tuscan kale), and a medley of sautéed vegetables simmered in aromatic herbs and vegetable stock, this soup is perfect for a cozy meal. It’s wholesome, comforting, and packed with plant-based protein and fiber, making it ideal for a nutritious lunch or dinner.
Ingredients
Vegetables and Herbs
- 1 medium leek, diced (white and light green part only)
- 1 medium carrot, diced
- 2 celery ribs, diced
- 4 garlic cloves, finely chopped
- 250 g (1/2 lb) cherry tomatoes, halved
- 1/2 tablespoon fresh thyme, finely chopped
- 1/2 tablespoon fresh rosemary, finely chopped
- 1 bunch cavolo nero (Tuscan kale), stems removed, shredded
- 2 tablespoons fresh parsley, chopped
Pantry Items
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon red chilli flakes
- 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
- 1.5 litres (6 cups) vegetable stock
- Salt and pepper to taste
Instructions
- Sauté the Base Vegetables: Heat the olive oil in a large heavy bottom pot over medium heat. Add the diced leek, carrot, and celery. Sauté for 8-10 minutes until the vegetables soften and become fragrant.
- Add Garlic and Tomatoes: Stir in the finely chopped garlic and red chilli flakes. Cook for another minute until the garlic is fragrant. Then add the halved cherry tomatoes and continue cooking for 3-5 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.
- Incorporate Herbs and Beans: Add the fresh thyme and rosemary to the pot, stirring to distribute the flavors. Pour in the drained cannellini beans and vegetable stock. Stir everything to combine and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and cover the pot with a lid. Let the soup simmer gently for 15 minutes, allowing the flavors to meld together.
- Add and Wilt the Kale: Stir in the shredded cavolo nero (Tuscan kale), then cover again and simmer for an additional 5 minutes until the kale is wilted and tender.
- Finish and Serve: Stir through the fresh parsley, season the soup with salt and pepper to taste. Serve hot, ideally with some crusty bread to soak up the delicious broth.
Notes
- For a thicker soup, mash some of the cannellini beans against the side of the pot during simmering.
- If cavolo nero is unavailable, you can substitute with kale or Swiss chard.
- Add a splash of balsamic vinegar or a squeeze of lemon juice before serving for a bright finish.
- This soup keeps well in the refrigerator for up to 3 days and tastes even better the next day.
- For a low-sodium option, use a low-sodium vegetable stock and limit added salt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
