Tuscan Ribollita with Cannellini Beans and Kale

Name: Tuscan Ribollita with Cannellini Beans and Kale
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Soup
Ingredients: Olive oil; Onion; Carrots; Celery stalks; Garlic; Diced tomatoes; Dried thyme; Dried rosemary; Vegetable broth; Cannellini beans; Cavolo nero (Tuscan kale); Day-old crusty bread; Salt and pepper

A Hearty Italian Vegetable and Bread Soup

Experience the comforting flavors of Tuscany with this rustic ribollita, featuring cannellini beans, kale, and crusty bread.

1 h 20 min
6
Easy

Ingredients

For the Soup Base

Olive oil

2 tablespoons

Onion

1 large, finely chopped

Carrots

2, sliced

Celery stalks

2, sliced

For the Vegetable Mixture

Garlic

4 cloves, minced

Diced tomatoes

1 can (14 oz)

Dried thyme

1 teaspoon

Dried rosemary

1 teaspoon

For the Broth

Vegetable broth

6 cups

Cannellini beans

2 cans (15 oz each), rinsed and drained

Cavolo nero (Tuscan kale)

2 cups, chopped

For the Bread

Day-old crusty bread

4 slices, torn into pieces

Salt and pepper

To taste

Preparation

Preparing the Soup Base

Heat the olive oil

Heat the olive oil in a large pot over medium heat.

Sauté onion, carrots, and celery

Add the onion, carrots, and celery; sauté until the vegetables are soft, about 10 minutes.

Sauté garlic

Stir in the garlic and sauté for another minute.

Don't let the garlic burn as it will turn bitter.

Preparing the Vegetable Mixture

Add tomatoes and herbs

Add the diced tomatoes, thyme, and rosemary to the pot.

Cook until fragrant

Cook until the mixture is fragrant, about 5 minutes.

Season

Season with salt and pepper, adjusting to taste.

Slightly crush the rosemary for a more intense flavor.

Cooking Process

Simmer the Broth

Add the vegetable broth and cannellini beans to the pot and bring to a simmer.

Simmer for 20 minutes on low heat.

Incorporate the Kale

Stir in the chopped kale and bring the soup to a boil.

Cook kale for 10 minutes or until tender.

Final Touch

Reduce the heat and add the bread pieces, letting them soak up the soup.

Use medium heat to prevent bread from falling apart.

Plating & Serving