Authentic Tuscan White Bean and Kale Soup (Ribollita) Recipe – Hearty, Healthy, and Easy to Make

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 medium leek, diced (white and light green part only)
• 1 medium carrot, diced
• 2 celery ribs, diced
• 4 garlic cloves, finely chopped
• 1/2 teaspoon red chilli flakes
• 250 g (1/2 lb) cherry tomatoes, halved
• 1/2 tablespoon fresh thyme, finely chopped
• 1/2 tablespoon fresh rosemary, finely chopped
• 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
• 1.5 litres (6 cups) vegetable stock
• 1 bunch cavolo nero (Tuscan kale), stems removed, shredded
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Preparation:

Discover how to make the ultimate Tuscan White Bean and Kale Soup (Ribollita) with this easy-to-follow recipe. Perfect for a cozy dinner, this hearty Italian soup is packed with nutritious ingredients like cannellini beans, Tuscan kale, and fresh herbs. It’s a comforting, healthy meal that’s ready in under an hour and pairs perfectly with crusty bread.

Heat the olive oil in a large heavy-bottomed pot and sauté the leek, carrot, and celery for 8-10 minutes over medium heat until softened. Add the garlic and red chilli flakes, cooking for another minute until fragrant. Stir in the cherry tomatoes and cook for 3-5 minutes until they begin to break down. Incorporate the fresh thyme and rosemary, followed by the cannellini beans and vegetable stock. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes with the lid on. Add the shredded cavolo nero, simmer for an additional 5 minutes until wilted, and finish by stirring in fresh parsley. Season with salt and pepper to taste and serve hot with crusty bread for a satisfying meal.

Enjoy this flavorful, nutrient-rich Tuscan Ribollita that’s perfect for any season!