Go Back
–+ servings
Print
Ribollita mit Schwarzkohl

Tuscan White Bean Soup (Ribollita) with Kale

A hearty and deeply flavourful Tuscan Soup recipe with lacinato kale, white beans and garden vegetables. Serve it with your favourite crusty bread for a wonderful comfort food meal.

I’d love your feedback – just click on the stars to rate this recipe! ⭐

Course Soup
Category Italian, Mediterannean
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 251 kcal
Autor Elle

Ingredients

  • 1 tablespoon olive oil
  • 100 g lean diced bacon
  • 3 medium yellow onions, diced (about 2 cups chopped)
  • 2 large carrots, diced
  • 1 small fennel bulb, trimmed and chopped
  • 6 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • sea salt and freshly ground pepper, to taste
  • 3 tomatoes, peeled, seeded and diced (see tips below)
  • 200 g Tuscan kale (curly kale), stems trimmed off and leaves chopped (about 6 cups, chopped)
  • 1/3 cup dry white wine (80 ml)
  • 5 cups chicken broth (good quality)
  • 2 x 400 g can organic butter beans or cannellini beans, rinsed and drained
  • 1 small bunch flat-leaf parsley, chopped
  • Freshly grated parmesan, to garnish (optional)

Method

  1. In a large heavy-bottomed pot (the largest one you have), heat the olive oil over medium to medium-high heat. Add the bacon and onions and sauté, stirring occasionally, for 6-8 minutes, until onions softened.
  2. Lower the heat slightly and add the carrots, fennel, garlic, chili flakes, a small pinch of salt and a generous amount of pepper. Cook for another 7-8 minutes, until vegetables are crisp-tender.
  3. Add the tomatoes, kale and white wine. Continue cooking, stirring occasionally, for 5 minutes. Add the broth and two-thirds of the beans. Mash or puree the remaining beans with a little water, until smoothish. Stir the beans into the soup (the bean puree helps thicken up the soup broth).
  4. Bring the soup to a light boil, then reduce heat to low and simmer for 10-15 minutes.
  5. Remove the stew from the heat and stir in the parsley. Taste and season with more salt and pepper, to taste. Transfer to serving bowls and garnish with grated parmesan.
  6. Enjoy!

Notes

  • This soup is also great the next day. Just cool and refrigerate overnight, then serve reheated as a true “Ribollita” the next day.
  • Preparing dried beans: For dried beans, use 1 cup giant white beans, soaked in water overnight. Then drain and rinse the beans. In a large pot, add the beans and cover with 4-5 cm of water. Bring to a gentle boil, reduce heat to a low simmer and cook, partially covered, until the beans are tender, but still hold their shape. This takes about 1,5 hours or more, so plan ahead. The beans should be cooked but not mushy. Drain and set aside.
  •  Tip for peeling tomatoes: Score a small “X” into the skin on the bottom of each tomato. Bring a pot of water to the boil and lower the tomatoes into the boiling water — you can add several at once. After about 30 seconds, the skin will slip off effortlessly.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.