Soup · Main Course · Italian ·

Luxurious Italian Ribollita with Cannellini Beans and Kale

Name: Luxurious Italian Ribollita with Cannellini Beans and Kale
Prep time: 28 min
Cook time: 85 min
Total time: 113 min
Yield: 6 servings
Cuisine: Soup
Ingredients: 4 tbsp olive oil; 1 large onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 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; 3 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper, to taste; 4 cups vegetable broth; 2 cups water; 2 slices day-old crusty bread, torn into pieces

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

4.4(681 reviews)

·By Ethan Brooks·September 10, 2025

Luxurious Italian Ribollita with Cannellini Beans and Kale — Soup served and photographed from above

Prep

28 min

Cook

1 h 25 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Ribollita Base

For the Vegetables & Beans

For the Herbs & Spices

For the Bread & Broth

Nutrition

Per serving

Calories: 318 kcal
Protein: 9.72 g
Carbs: 42.17 g
Fat: 13.48 g
Fiber: 10.38 g

Whole recipe

Total

Calories: 1910 kcal
Protein: 58.3 g
Carbs: 253 g
Fat: 80.9 g
Fiber: 62.3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 tbsp olive oil	477	0	0	54	0
1 large onion finely chopped	60	1.6	14	0.2	2.8
2 carrots diced	50	1.1	12	0.3	3.6
2 celery stalks diced	20	0.8	4	0.2	2
2 cups chopped kale stems removed	70	5	14	1	7
1 zucchini diced	33	2.4	6	0.6	2
2 cans (15 oz each) cannellini beans drained and rinsed	680	44	122	2	28
1 can (15 oz) diced tomatoes	125	4	28	0.5	6
3 cloves garlic minced	13	0.6	3	0	0.2
1 tsp dried thyme	4	0.1	1	0.1	0.5
1 tsp dried rosemary	3	0.1	0.5	0.1	0.5
Salt and pepper to taste	0	0	0	0	0
4 cups vegetable broth	60	1	12	0.2	0.5
2 cups water	0	0	0	0	0
2 slices day-old crusty bread torn into pieces	312	6.7	37.5	21	9.2

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Broth

1
Heat olive oil
In a large pot, heat olive oil over medium heat.
2
Sauté vegetables
Add onions, carrots, and celery; sauté until soft, about 10 minutes.
3
Add herbs
Stir in garlic, thyme, and rosemary; cook for another 2 minutes.

Preparing the Vegetables and Beans

1
Add greens and tomatoes
Add the kale, zucchini, and diced tomatoes to the pot. Stir well.
2
Add liquids
Pour in the vegetable broth and water; bring to a boil.
3
Simmer and season
Reduce heat to a simmer and add cannellini beans, salt, and pepper.

How to Make Luxurious Italian Ribollita with Cannellini Beans and Kale

Total time: 1 h 53 min · Yields 6 servings

1
Simmer the soup
Let the soup simmer for 35 minutes, stirring occasionally.
2
Blend bread
Add the pieces of bread into the soup and mix well.
3
Final cooking
Allow the soup to simmer for another 15 minutes until the bread breaks down and thickens the soup.