How long can I store leftovers?

Ribollita can be stored in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, it's even better the next day as flavors meld together.

Can I substitute kale with another green?

Yes, Swiss chard or spinach works well as alternatives.

Is there a gluten-free version?

Use gluten-free bread to accommodate dietary needs.

How to reheat ribollita?

Reheat gently on the stovetop over low heat, adding a splash of broth if needed to thin out.

Tuscan Herb-Infused White Bean and Kale Ribollita

Name: Tuscan Herb-Infused White Bean and Kale Ribollita
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Soup
Ingredients: Olive oil; Onion; Garlic; Carrots; Celery; Kale; Cannellini beans; Dried thyme; Dried rosemary; Vegetable broth; Day-old bread; Salt; Pepper; Parmesan cheese; Fresh parsley; Lemon juice

A Rustic Italian Hearty Soup

Dive into the flavors of Tuscany with this herb-infused, nutrient-rich ribollita. Perfect for a cozy meal that's both hearty and wholesome.

1 h 30 min
6
Intermediate

Ingredients

For the Soup Base

Olive oil

2 tbsp

Onion

1 large, chopped

Garlic

3 cloves, minced

Carrots

2, diced

Celery

2 stalks, diced

For the Herb & Vegetable Infusion

Kale

1 bunch, de-stemmed and chopped

Cannellini beans

2 cans (15 oz each), drained and rinsed

Dried thyme

1 tsp

Dried rosemary

1 tsp

For the Liquid & Thickening

Vegetable broth

6 cups

Day-old bread

2 cups, torn into pieces

Salt

To taste

Pepper

To taste

For the Finishing Touches

Parmesan cheese

1/4 cup, grated

Fresh parsley

2 tbsp, chopped

Lemon juice

1 tbsp

Preparation

Preparing the Vegetables

Heat olive oil

Heat olive oil in a large pot over medium heat.

Sauté onions and garlic

Add onions and garlic, sauté until translucent.

Cook carrots and celery

Stir in carrots and celery, cooking until soft.

Preparing the Herb & Vegetable Mix

Wilt kale

Add kale to the pot, stirring until wilted.

Massage the kale with a little olive oil for softer leaves.

Add beans and herbs

Mix in the beans, thyme, and rosemary.

Ensure the beans are well-drained to prevent excess liquid.

Season

Season with salt and pepper to taste.

Cooking Process

Simmer

Add vegetable broth and bring the mixture to a gentle boil.

Simmer on low heat for 45 minutes.

Thicken

Stir in torn bread pieces and reduce heat to a simmer for 30 minutes.

Finish

Just before serving, stir in Parmesan, lemon juice, and parsley.

Plating & Serving