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.

4.8(0 reviews)

·By Troy·September 10, 2025

Luxurious Italian Ribollita with Cannellini Beans and Kale

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.

Chef's Tips

Frequently asked questions

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Preparation

Marinating the Broth

Heat olive oil

Sauté vegetables

Add herbs

Preparing the Vegetables and Beans

Add greens and tomatoes

Add liquids

Simmer and season

How to Make Luxurious Italian Ribollita with Cannellini Beans and Kale

Simmer the soup

Blend bread

Final cooking

Chef's Tips

Frequently asked questions

Explore more from TastyFood