Tuscan White Bean and Kale Soup (Ribollita)

by

Tuscan White Bean and Kale Soup (Ribollita)

Introduction

Tuscan White Bean and Kale Soup, also known as Ribollita, is a hearty and flavorful dish rooted in Italian peasant cuisine. This soup is rich in nutrients, brimming with white beans, kale, and aromatic vegetables, making it the perfect comfort food for chilly days. Its name, “Ribollita,” translates to “reboiled,” as it traditionally tastes even better the next day.

Ingredients Quantity

For the Soup:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 (14 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 2 cups cooked cannellini beans (or 1 can, rinsed and drained)
  • 4 cups chopped kale (or other leafy greens like Swiss chard)
  • 2 cups cubed stale bread (preferably rustic or sourdough)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste

For Garnish:

  • Extra virgin olive oil, for drizzling
  • Freshly grated Parmesan cheese (optional)
  • Fresh parsley, chopped

Optional Additions

  • Protein: Add cooked Italian sausage or shredded rotisserie chicken for a heartier meal.
  • Vegetables: Include zucchini, potatoes, or spinach for added variety.
  • Herbs: Fresh rosemary or basil for an aromatic touch.

Tips for Success

  1. Use Stale Bread: This soup’s traditional texture relies on bread; stale bread absorbs the flavors beautifully.
  2. Don’t Overcook the Kale: Add kale towards the end to preserve its vibrant color and nutrients.
  3. Blend Some Beans: Mash or blend a portion of the beans to create a thicker, creamier texture.
  4. Let it Rest: Ribollita tastes better the next day as the flavors meld and intensify.

Instructions

  1. Sauté the Vegetables:
    • Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
    • Stir in garlic, thyme, oregano, and red pepper flakes (if using), and cook for 1 minute until fragrant.
  2. Simmer the Soup:
    • Add diced tomatoes, vegetable broth, and beans. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
  3. Add Kale and Bread:
    • Stir in the kale and cubed bread. Simmer for another 10 minutes, stirring occasionally, until the bread breaks down and the soup thickens.
  4. Season and Serve:
    • Adjust salt and pepper to taste. Ladle into bowls, drizzle with olive oil, and garnish with Parmesan cheese and parsley if desired.

Description

Ribollita is a rustic and satisfying soup with a rich, earthy flavor. The tender kale, creamy beans, and softened bread combine to create a velvety texture that is both nourishing and indulgent. This dish embodies the essence of Tuscan comfort food, making it perfect for sharing with loved ones.

Nutritional Information (Per Serving)

  • Calories: 280
  • Protein: 10g
  • Carbohydrates: 38g
  • Fat: 8g
  • Sodium: 720mg
  • Fiber: 9g

Conclusion

Tuscan White Bean and Kale Soup (Ribollita) is a delightful blend of simplicity and depth. This classic recipe is a testament to the resourcefulness of Italian cuisine, turning humble ingredients into a comforting and flavorful meal.

Recommendation

Serve Ribollita with a side of crusty bread and a drizzle of good-quality olive oil. Pair with a light salad or a glass of red wine to elevate the experience.

Embracing Healthful Indulgence

This soup is packed with fiber, vitamins, and minerals, making it a wholesome choice. Embrace its hearty flavors and feel good about indulging in a dish that nourishes both body and soul.

Leave a Comment