ribollita
a thick, creamy, flavorful Tuscan white bean and kale soup
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!