This one-pot ribollita is flavorful, nutritious, and filling. Don’t worry if you don’t have every exact ingredient: cannellini beans, kale, cabbage, carrots, tomatoes, potatoes, onions, chard, olives, and celery can all be great in this dish. A quick reminder that whenever I cook, I like to do it intuitively. This recipe does not need exact measurements. If you like spicy foods, add in some chili peppers! If you don’t have kale, use cabbage or chard. We are all different and unique, so why would we all follow the same recipe? Mix and match what works for your taste palate, but be open to trying new combinations! The more organic, whole food diversities we can get in our diets the better!
what is ribollita?
Ribollita, known as bread soup or Tuscan white bean and kale soup, originated in Tuscany, Italy. It is a vegetable-based soup made with white beans and thick greens, like kale or cabbage. “Ri-bollita,” translates to “re-boiled” and can be traced back to centuries ago when peasants could only afford a little bit of vegetables. They would find creative ways to use their leftovers, making a large batch of this soup once a week and reboiling it throughout the week. In this recipe, leftover vegetables and day-old bread are used to thicken and make the soup filling.
some notes…
I grew up in an Italian household, so making soups with my nonna is very near and dear to my heart. Traditional cooking follows “loose” measurements of ingredients in recipes. If you were to go to Tuscany and ask every Italian on the street for their ribollita recipe, they wouldn’t have exact ingredients and steps. Like the people back in the day did for this stew, use what ya got! Any leftover vegetables will do. No need to panic if you don’t have every exact ingredient. Be resourceful with what you buy to lead a more sustainable lifestyle. Stop wasting food and buying more to “follow the recipe.” As always, be sure to compost any scraps and recycle any materials that you can. Let’s all work together to produce wholesome, nourishing foods for our bodies while also being stewards of the planet!
Getting creative in the kitchen has helped me find peace, nurture my inner child, and be healthier. When it comes to cooking, people tend to have so much dread, but new recipes are fun to try! Cooking at home also preserves the energy of the food. You know exactly what is going on in it and who is preparing it! No hidden ingredients, excessive oils, or bad energy from angry cooks will enter you! Remember that everything is an energy exchange, so take some time to bless and show gratitude for this abundance of nourishment. I hope this inspires you to cook more intuitively and feed your spirit with fresh, organic, colorful foods. Enjoy this homemade Tuscan white bean and kale soup, also known as ribollita.
much love, peace & vibez 2 u & all beings everywhere
-EC <3
ribollita
Equipment
- 1 pot or pressure cooker
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 1 can cannellini beans or 1½ cups cooked
- 1 can diced tomatoes Cento brand recommended
- 1 tbsp tomato paste
- 1 bunch Tuscan kale destemmed + chopped
- 1 handful day-old sourdough bread torn into pieces
- 3-4 cups vegetable stock or water + 2 veggie bouillon cubes
- 2-3 sprigs fresh rosemary or 1 tsp dried rosemary
- 2-3 sprigs fresh thyme or 1 tsp dried thyme
- salt & black pepper to taste
- 1 lemon juiced
- 2-3 tbsp nutritional yeast for umami boost
Instructions
Sauté the base veggies:
- Dice the veggies: onion, carrots, and garlic.
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and garlic. Sauté until golden and fragrant.
- Add carrots and celery. Cook for another 2–3 minutes to soften slightly.
Simmer the soup:
- Stir in the cannellini beans, diced tomatoes, tomato paste, rosemary, thyme, salt, pepper, and vegetable stock or broth.
- Bring to a simmer and cook until the veggies are soft and the flavors have melded (about 20–30 minutes).
Blend half the soup:
- Use an immersion blender to partially blend about half the soup — this makes it creamy while still leaving chunks for texture.
- If using a regular blender, carefully transfer half the soup to blend, then return to the pot.
Add kale and bread:
- Stir in the chopped Tuscan kale and torn sourdough pieces.
- Let cook for a few more minutes until kale is wilted and bread is soft but not mushy.
Finish & serve:
- Turn off the heat. Stir in lemon juice and nutritional yeast.
- Taste and adjust seasoning if needed.
- Serve warm — even better the next day after the flavors deepen!
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