Ribollita - Italian Bean Soup

5 from 6 votes

Ribollita - Italian Bean Soup

Ribollita – Italian bean soup is a hearty Tuscan dish with beans, kale and bread simmered in broth and herbs for deep, rustic flavor and warmth.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Meals

Cuisine: Italian

Keyword: Soup

Servings: serving

Author: Bella Bucchiotti

Equipment

Ingredients

5 ½ Cups chicken broth
4 Ounces bread Italian or sourdough
1 Can cannellini beans 16-Ounce, drained and rinsed
4 tomatoes fresh, peeled and chopped
2 carrots peeled and 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 salt
½ Teaspoon black pepper
¼ Teaspoon red pepper flakes
3 Tablespoons olive oil plus more to serve
Parmesan cheese freshly grated, for garnish

Instructions

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 color.
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-inch cubes, set aside.
After the soup has simmered for at least 30 minutes, add in the kale. Let it cook until the kale is tender.
Add the bread. 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. Add more bread if you want the soup thicker.
Serve garnished with freshly grated Parmesan and a drizzle of olive oil on top if liked.

Notes

Use stale bread: Day-old bread holds its texture better and adds rustic body to the soup.
Simmer slowly: The longer it simmers, the deeper the flavor becomes.
Adjust the texture: Add more bread for a thicker stew-like soup, or less for a soupier version.

Nutrition

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