Tuscan Herb-Infused White Bean and Kale Ribollita
Dive into the flavors of Tuscany with this herb-infused, nutrient-rich ribollita. Perfect for a cozy meal that's both hearty and wholesome.
Preparation
Get these tasks done before you start cooking.
Preparing the Vegetables
- 1
Heat olive oil
Heat olive oil in a large pot over medium heat.
- 2
Sauté onions and garlic
Add onions and garlic, sauté until translucent.
- 3
Cook carrots and celery
Stir in carrots and celery, cooking until soft.
Preparing the Herb & Vegetable Mix
- 1
Wilt kale
Add kale to the pot, stirring until wilted.
Tip: Massage the kale with a little olive oil for softer leaves.
- 2
Add beans and herbs
Mix in the beans, thyme, and rosemary.
Tip: Ensure the beans are well-drained to prevent excess liquid.
- 3
Season
Season with salt and pepper to taste.
How to Make Tuscan Herb-Infused White Bean and Kale Ribollita
Total time: 2 h · Yields 6 servings
- 1
Simmer
Add vegetable broth and bring the mixture to a gentle boil.
- 2
Thicken
Stir in torn bread pieces and reduce heat to a simmer for 30 minutes.
- 3
Finish
Just before serving, stir in Parmesan, lemon juice, and parsley.
Chef's Tips
Further reading
Frequently asked questions
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.
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