Ribollita (Tuscan White Bean Soup)

Name: Ribollita (Tuscan White Bean Soup)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1/8 cup good olive oil; 1/2 cup chopped pancetta or bacon –optional (feel free to leave this out, or sub vegan bacon); 2 cups diced onions; 1 cup diced carrots; 1 cup diced fennel bulb (or sub celery); 4 – 6 cloves garlic- rough chopped; 1 teaspoon freshly ground black pepper; 1/4 teaspoon crushed red pepper flakes, more to taste; 2 teaspoons salt, plus more to taste; 2-3 medium tomatoes – diced (or a 14-ounce can diced tomatoes); 6 cups lacinato kale, chopped; Splash white wine; 6 cups chicken or veggie stock; Parmesan rind (optional, but adds depth and flavor); 3 cups cooked cannellini beans – or use 2 cans cannellini beans (drained, rinsed), or great northern white beans; 1/2 cup chopped fresh Italian parsley leaves; Grated pecorino or Parmesan – optional or try vegan parmesan; Crusty Bread; ½ cup good olive oil; zest of one large lemon; 4 cloves garlic, sliced; few sprigs rosemary (or thyme, sage)

7 steps

Prep:15minCook:50min

A hearty flavorful Tuscan White Bean Soup called Ribollita with lacinato kale, cannellini beans and garden vegetables served with crusty bread and drizzled with a flavorful lemon rosemary oil. See notes for vegan option.

Updated at: Sun, 28 Jan 2024 16:20:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories498.8 kcal (25%)

Total Fat30.4 g (43%)

Carbs38.1 g (15%)

Sugars10.7 g (12%)

Protein17.9 g (36%)

Sodium1333.7 mg (67%)

Fiber11.8 g (42%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Make the Lemon Garlic Rosemary Oil – place all ingredients in a small jar or bowl and let sit on the counter (or make the day before, refrigerating)

Step 2

In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes.

Step 3

Lower heat to med-low and add the carrots, fennel (or celery) and garlic, salt, pepper and chili flakes, and cook another 7- 9 minutes until vegetables are tender.

Step 4

Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.

Step 5

Add the stock and beans. Bring to soup to boil, turn heat down and simmer for 15 minutes.(You could add a Parmesan rind to the simmering soup for extra depth of flavor.)

Step 6

Stir in fresh Italian Parsley. Adjust salt if necessary.

Step 7

Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan ( or Romano) and crusty bread.

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