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Ribollita Soup with Kale and Cannellini Beans

Ribollita Soup with Kale and Cannellini Beans
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Ribollita Soup with Kale and Cannellini Beans is a traditional Tuscan vegetable soup combining hearty kale, creamy cannellini beans, and rustic stale bread simmered in a flavorful vegetable broth. This comforting and nutrient-packed meal offers rich textures and vibrant flavors that nourish the body and warm the soul. Perfect for any season, it’s simple to make with affordable pantry staples and tastes even better as leftovers.

Ingredients

Scale

Beans and Greens

  • 2 cups cannellini beans, drained and rinsed (if canned)
  • 4 cups fresh kale, roughly chopped

Vegetables and Aromatics

  • 1 large onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes or 2 cups fresh diced tomatoes

Broth and Seasonings

  • 6 cups vegetable broth
  • 2 tablespoons olive oil, plus extra for finishing
  • 1–2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 1–2 bay leaves
  • Salt, to taste
  • Freshly ground black pepper, to taste

Other

  • 2 cups stale Tuscan bread, cut into cubes (or gluten-free bread alternative)

Instructions

  1. Prepare Your Vegetables: Finely dice the onions, celery, and carrots to create the classic soffritto base. Mince the garlic cloves and roughly chop the kale, setting them aside for later.
  2. Sauté the Sofritto: Heat olive oil in a large pot over medium heat. Add the onions, celery, and carrots and cook for 7-10 minutes until softened and fragrant without browning.
  3. Add Garlic and Tomatoes: Stir in the minced garlic and diced tomatoes. Cook for 3-4 minutes, allowing the garlic to release its aroma and the tomatoes to break down and slightly thicken.
  4. Incorporate Beans, Herbs, and Broth: Add the drained cannellini beans, rosemary, bay leaves, and vegetable broth. Bring to a gentle boil, then reduce heat and let simmer for about 20 minutes to meld the flavors.
  5. Add Kale and Stale Bread: Stir in the chopped kale and stale bread cubes. Simmer gently for an additional 10-15 minutes until the kale softens and the bread absorbs the broth, thickening the soup.
  6. Final Seasoning and Serve: Remove the herbs, season with salt and freshly ground black pepper to taste. Finish with a drizzle of quality olive oil and serve piping hot for maximum comfort.

Notes

  • Use stale or day-old bread to absorb broth perfectly without disintegrating.
  • Simmer the soup slowly to deepen flavors.
  • Ensure your pot is large enough to allow soup to reduce and thicken.
  • Add salt gradually as broth and beans may already contain salt.
  • Ribollita tastes better the next day after flavors meld thoroughly.

Nutrition

Keywords: Ribollita, Tuscan soup, kale soup, cannellini beans, vegetable soup, comfort food, gluten free, healthy soup

Find it online: https://jamescookes.com/ribollita-soup-with-kale-and-cannellini-beans/