Tuscan Ribollita (Bread, Bean & Kale Soup)
Tuscany's famous "reboiled" soup: white beans, lacinato kale, cabbage and vegetables simmered until thick enough to eat with a fork, with day-old bread stirred in. Loaded with vitamins A, C and K.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 3 tbsp Extra-virgin olive oil, divided
- 1 Onion, diced
- 2 Carrots, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 1 (14.5 oz) can Diced tomatoes
- 2 (15 oz) cans Cannellini beans, rinsed
- 1 bunch Lacinato (Tuscan) kale, stems removed, chopped
- 1/4 head Savoy cabbage, shredded
- 6 cups Low-sodium vegetable broth
- 6 oz Day-old crusty Italian bread, torn
- 1 Parmesan rind (optional), plus 1/4 cup grated
- 1 tsp Fresh thyme leaves
Directions
- Heat 1 1/2 tbsp oil in a large pot and cook the onion, carrots and celery 10 minutes, until soft and sweet. Add the garlic and thyme for 1 minute.
- Add the tomatoes, beans, kale, cabbage, broth and Parmesan rind. Simmer, partly covered, for 40 minutes.
- Mash some of the beans to thicken the soup. Stir in the torn bread and simmer 10 minutes more, until the bread breaks down and the soup is very thick.
- Remove the rind. Serve drizzled with the remaining olive oil and sprinkled with grated Parmesan. It's even better reheated the next day.
Calorie breakdown
Beans 110 · bread 75 · olive oil 60 · Parmesan 18 · kale 17 · tomatoes 13 · cabbage 10 · broth 10 · onion 8 · carrots 8 · celery 2 · garlic 2
💡 Lighter tip: Ribollita means "reboiled": it's traditionally made a day ahead and reheated, which makes it the perfect make-ahead lunch.
Helpful for this recipe
Dutch ovenShop on Amazon →Bread knifeShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →