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Italian ribollita, a rustic Tuscan bean and greens soup with carrots, celery, tomatoes, kale, and torn country bread in a simple ceramic bowl.

Italian Ribollita (Tuscan Bean and Greens Soup)

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A rustic Tuscan soup of white beans, greens, vegetables, tomatoes, olive oil, and torn bread.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Soup
  • 3 tbsp extra-virgin olive oil plus more to finish
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 can whole peeled tomatoes 14-ounce can, crushed by hand
  • 4 cups low-sodium vegetable stock
  • 3 cups cooked cannellini beans drained and rinsed
  • 4 cups Tuscan kale stems removed and chopped
  • 2 cups stale country bread torn into pieces
  • 1 tsp fine salt
  • 1/2 tsp black pepper

Equipment

  • Large Dutch oven
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

Cook the soup:
  1. Warm the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery with half the salt and cook for 8 minutes, until softened. Stir in the garlic and thyme for 1 minute.
  2. Add the tomatoes, stock, beans, remaining salt, and black pepper. Bring to a simmer and cook uncovered for 20 minutes so the vegetables become tender.
  3. Stir in the kale and simmer for 8 minutes, until wilted but still green.
Finish with bread:
  1. Fold the torn bread into the soup and simmer for 5 minutes, stirring once or twice, until the broth is thickened and the bread is tender.
  2. Rest for 10 minutes off the heat. Spoon into bowls and finish with olive oil and black pepper.

Nutrition

Calories: 390kcalCarbohydrates: 55gProtein: 16gFat: 14gSaturated Fat: 2gSodium: 820mgFiber: 13gSugar: 8g

Notes

  • For the best texture, use beans cooked until creamy but not falling apart.
  • If using fresh bread, toast it lightly first so it can absorb the broth without turning gummy.