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Tuscan White Bean Soup (Ribollita) with Kale

Tuscan White Bean Soup (Ribollita) with Kale

A hearty and deeply flavorful Tuscan Soup recipe with lacinato kale, white beans and garden vegetables. Serve it with your favorite crusty bread for a wonderful comfort food meal.
Course Soup
Category Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 251 kcal
Autor Elle

Ingredients

  • 2 x 400 g can organic butter beans or cannellini beans, rinsed and drained (see tipps below for dried beans)
  • 1 tablespoon extra-virgin olive oil
  • 150 g smoked 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
  • 6 handfuls of kale, stems trimmed off and leaves chopped (about 6 cups chopped)
  • 1/3 cup dry white wine (80 ml)
  • 5 cups chicken broth, preferably homemade
  • 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.
  • I’ve made this with both canned beans and dried beans, both are delicious, though if you have the time, I recommend using dried beans. I think they are superior in taste.
  • TO PREPARE 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.