Soup · Italian · Vegetarian ·

Tuscan Ribollita with Cannellini Beans and Kale

Name: Tuscan Ribollita with Cannellini Beans and Kale
Prep time: 27 min
Cook time: 80 min
Total time: 107 min
Yield: 6 servings
Cuisine: Soup
Ingredients: Olive oil, 2 tablespoons; Onion, 1 large, finely chopped; Carrots, 2, sliced; Celery stalks, 2, sliced; Garlic, 4 cloves, minced; Diced tomatoes, 1 can (14 oz); Dried thyme, 1 teaspoon; Dried rosemary, 1 teaspoon; Vegetable broth, 6 cups; Cannellini beans, 2 cans (15 oz each), rinsed and drained; Cavolo nero (Tuscan kale), 2 cups, chopped; Day-old crusty bread, 4 slices, torn into pieces; Salt and pepper, To taste

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

4.6(805 reviews)

·By Ethan Brooks·July 11, 2025

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

Prep

27 min

Cook

1 h 20 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Soup Base

For the Vegetable Mixture

For the Broth

For the Bread

Nutrition

Per serving

Calories: 260 kcal
Protein: 12.7 g
Carbs: 41.5 g
Fat: 6.5 g
Fiber: 8.7 g

Whole recipe

Total

Calories: 1560 kcal
Protein: 76.2 g
Carbs: 249.2 g
Fat: 39.2 g
Fiber: 52.1 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Olive oil 2 tablespoons	240	0	0	28	0
Onion 1 large, finely chopped	45	1.5	11	0.1	2
Carrots 2, sliced	50	1	12	0.3	4
Celery stalks 2, sliced	10	0.5	2	0.1	1
Garlic 4 cloves, minced	18	1	4.5	0	0.2
Diced tomatoes 1 can (14 oz)	80	4	18	0.4	6
Dried thyme 1 teaspoon	3	0.1	0.8	0.1	0.4
Dried rosemary 1 teaspoon	4	0.1	0.9	0.2	0.5
Vegetable broth 6 cups	90	6	15	3	0
Cannellini beans 2 cans (15 oz each), rinsed and drained	640	44	112	2	28
Cavolo nero (Tuscan kale) 2 cups, chopped	70	6	14	1	4
Day-old crusty bread 4 slices, torn into pieces	320	12	60	4	6
Salt and pepper To taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Soup Base

1
Heat the olive oil
Heat the olive oil in a large pot over medium heat.
2
Sauté onion, carrots, and celery
Add the onion, carrots, and celery; sauté until the vegetables are soft, about 10 minutes.
3
Sauté garlic
Stir in the garlic and sauté for another minute.
Tip: Don't let the garlic burn as it will turn bitter.

Preparing the Vegetable Mixture

1
Add tomatoes and herbs
Add the diced tomatoes, thyme, and rosemary to the pot.
2
Cook until fragrant
Cook until the mixture is fragrant, about 5 minutes.
3
Season
Season with salt and pepper, adjusting to taste.
Tip: Slightly crush the rosemary for a more intense flavor.

How to Make Tuscan Ribollita with Cannellini Beans and Kale

Total time: 1 h 47 min · Yields 6 servings

1
Simmer the Broth
Add the vegetable broth and cannellini beans to the pot and bring to a simmer.
2
Incorporate the Kale
Stir in the chopped kale and bring the soup to a boil.
3
Final Touch
Reduce the heat and add the bread pieces, letting them soak up the soup.