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5 from 6 votes

Simple Ribollita Italian Bean Soup

By: Bella Bucchiotti
Ribollita Italian bean soup combines a variety of vegetables with beans, broth, wine, garlic, and seasonings. The resulting white bean kale soup is hearty, healthy and delicious. This simple Italian soup recipe is sometimes known as Tuscan bean soup.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 serving


  • 5 ½ Cups chicken broth
  • 4 Ounces bread, Italian or sourdough
  • 1 Can cannellini beans, 16 Ounces, rinsed, drained
  • 4 tomatoes, peeled, chopped
  • 2 carrots, chopped
  • 1 Stalk celery, chopped
  • 1 red onion, chopped
  • 1 Bunch kale, chopped
  • ½ Cup white wine
  • 6 Cloves garlic, minced
  • 2 bay leaves
  • ½ Teaspoon Italian seasoning
  • ½ Teaspoon rosemary, dried
  • ½ Teaspoon black pepper
  • ½ Teaspoon salt
  • ¼ Teaspoon red pepper flakes
  • 3 Tablespoons olive oil, plus more for garnish
  • Parmesan cheese , for garnish


  • In the bottom of a soup pan, drizzle 2 to 3 Tablespoons of olive oil. Add the carrots, onions, and celery to the pan. Sauté the vegetables on medium high until they begin to soften.
  • Add the minced garlic, and all of the spices and seasonings to the pan, mix well and continue to sauté until the garlic starts to gain a little caramel colour.
  • Add the tomatoes to the pan and sauté for another couple minutes, then deglaze the pan with the white wine.
  • Add the broth and cannellini beans to the pan, bring to a boil then reduce heat to a simmer. Cover and let simmer for at least 30 minutes.
  • While the soup simmers, cut the bread into 1” cubes, set aside.
  • After the soup has simmered for at least 30 minutes, add in the kale. Let cook until the kale is tender, then add in some cubed bread, starting with approximately 4 ounces., adding more as needed. Use a wooden spoon or spatula to push the bread into the soup, the bread will begin to break down. You can let it break down as much or as little as you would like. The bread will thicken the soup, this soup can be eaten as a lightly thickened soup or as a thick stew, almost porridge-like in texture.
  • Serve garnished with parmesan cheese, olive oil, and additional bread!
  • Store in an airtight container, bring to a boil the next day for even more flavor.


Calories: 240kcal | Carbohydrates: 31g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 1278mg | Potassium: 477mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6310IU | Vitamin C: 35mg | Calcium: 164mg | Iron: 3mg
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