Tuscan Ribollita White Bean (Printable)

Rustic Italian white bean and kale soup topped with crisp sourdough croutons.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons extra-virgin olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 small fennel bulb, cored and diced (optional)
07 - 1 small zucchini, diced
08 - 1 bunch Tuscan kale (cavolo nero), stemmed and chopped (about 4 cups)
09 - 1 Yukon gold potato, peeled and diced
10 - 1 (14.5 oz) can diced tomatoes, undrained

→ Beans & Broth

11 - 2 (15 oz) cans cannellini beans, drained and rinsed (or 3 cups cooked beans)
12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon crushed red pepper flakes (optional)
17 - Salt and freshly ground black pepper, to taste

→ Sourdough Croutons

18 - 4 thick slices day-old sourdough bread, cut into 1-inch cubes
19 - 2 tablespoons extra-virgin olive oil
20 - 1 garlic clove, halved

→ Finishing

21 - Extra-virgin olive oil, for drizzling
22 - Freshly grated Parmigiano-Reggiano cheese (optional)

# How To Make It:

01 - Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and fennel if using. Sauté for 8-10 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant. Add diced zucchini, potato, and kale; cook for another 3-4 minutes, stirring occasionally.
03 - Add diced tomatoes with juices, cannellini beans, vegetable broth, bay leaf, thyme, oregano, and red pepper flakes if using. Season generously with salt and pepper.
04 - Bring soup to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes, stirring occasionally. Partially mash some beans and vegetables with the back of a spoon to achieve a thicker texture.
05 - Preheat oven to 400°F. Toss sourdough cubes with 2 tablespoons olive oil and spread on a baking sheet. Bake for 10-12 minutes, turning once, until golden and crisp. While still warm, rub with the cut sides of the garlic clove.
06 - Remove the bay leaf from the soup. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls. Top generously with sourdough croutons, a drizzle of olive oil, and grated Parmigiano-Reggiano if desired.

# Expert Advice:

01 -
  • The contrast between creamy beans and crispy sourdough croutons creates a texture that keeps you coming back for another spoonful.
  • One pot means less cleanup, more time savoring a meal that tastes like it simmered for hours but actually comes together in just over an hour.
02 -
  • Don't skip the step of partially mashing the beans and vegetables, this is what makes ribollita thick and cohesive instead of just chunky soup.
  • If you have a parmesan rind in your freezer, toss it into the pot as it simmers and remove it before serving, it adds an umami depth that transforms the entire bowl.
03 -
  • Always use day-old or stale sourdough for croutons because fresh bread will absorb oil and turn chewy instead of crispy, ruining the whole textural moment.
  • Taste the broth before you add salt to the soup, many store-bought broths are already salted, and it's easier to add salt than remove it once it's overdone.
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