Luxurious Italian Ribollita with Cannellini Beans and Kale

Classic Tuscan Vegetable Soup

A hearty, warming traditional Italian soup made with leftover vegetables and dense rustic bread.

1 h 25 min
6
Intermediate

Ingredients

For the Ribollita Base

4 tbsp olive oil

1 large onion

finely chopped

2 carrots

diced

2 celery stalks

diced

For the Vegetables & Beans

2 cups chopped kale

stems removed

1 zucchini

diced

2 cans (15 oz each) cannellini beans

drained and rinsed

1 can (15 oz) diced tomatoes

For the Herbs & Spices

3 cloves garlic

minced

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper

to taste

For the Bread & Broth

4 cups vegetable broth

2 cups water

2 slices day-old crusty bread

torn into pieces

Preparation

Marinating the Broth

Heat olive oil

In a large pot, heat olive oil over medium heat.

Sauté vegetables

Add onions, carrots, and celery; sauté until soft, about 10 minutes.

Add herbs

Stir in garlic, thyme, and rosemary; cook for another 2 minutes.

Preparing the Vegetables and Beans

Add greens and tomatoes

Add the kale, zucchini, and diced tomatoes to the pot. Stir well.

Add liquids

Pour in the vegetable broth and water; bring to a boil.

Simmer and season

Reduce heat to a simmer and add cannellini beans, salt, and pepper.

Cooking Process

Simmer the soup

Let the soup simmer for 35 minutes, stirring occasionally.

Blend bread

Add the pieces of bread into the soup and mix well.

Final cooking

Allow the soup to simmer for another 15 minutes until the bread breaks down and thickens the soup.

Plating & Serving

Luxurious Italian Ribollita with Cannellini Beans and Kale

FaUtensils

Serve piping hot

Serve the ribollita piping hot in shallow bowls, topped with a drizzle of extra virgin olive oil.

Sauce Pairings

Olive oil

For drizzling

Balsamic reduction

Optional

Garnishes & Accompaniments

Fresh parsleyGrated Parmesan cheese

Perfect Sides

Crusty Italian bread

Mixed green salad