Rustic Italian Ribollita with Tuscan Kale

Name: Rustic Italian Ribollita with Tuscan Kale
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1/4 cup extra-virgin olive oil; 1 large onion (diced); 2 cloves garlic (minced); 2 carrots carrots (chopped); 2 stalks celery (chopped); 1 bunch Tuscan kale (rinsed and chopped); 2 cans cannellini beans (drained and rinsed); 1 can crushed tomatoes; 4 cups vegetable broth; 2 cups day-old crusty bread (cubed); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon dried rosemary (crushed); 1/4 cup grated Parmesan cheese; 1 tablespoon extra-virgin olive oil (for drizzling)

VegetarianItalianDinnerComfort FoodFamily-FriendlyHealthy

⏱️ 20m PREP

🔥 90m COOK

👥 6 SERVINGS

⚡ 350 CAL/SERV

Get RecipeBox AI on the App Store

Overview

A hearty and comforting Tuscan soup made with crusty bread, cannellini beans, and vibrant Tuscan kale, simmered to perfection for a rich, flavorful experience.

Macronutrients per serving

grams

Protein

12.0g 17%

Fat

10.0g 14%

Carbs

50.0g 69%

Rich in nutrients

☀️ Vitamin C

80% DV

Supports immune function

🔺 Iron

20% DV

Essential for blood production

🔺 Calcium

15% DV

Important for bone health

🌾 Fiber

10g

Aids in digestion

☀️ Vitamin A

150% DV

Supports vision and immune health

Ingredients

Main Ingredients

1/4 cup extra-virgin olive oil
1 large onion diced
2 cloves garlic minced
2 carrots carrots chopped
2 stalks celery chopped
1 bunch Tuscan kale rinsed and chopped
2 cans cannellini beans drained and rinsed
1 can crushed tomatoes
4 cups vegetable broth
2 cups day-old crusty bread cubed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary crushed

Finishing Ingredients

1/4 cup grated Parmesan cheese
1 tablespoon extra-virgin olive oil for drizzling

Instructions

1 In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2 Add the minced garlic, chopped carrots, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
3 Stir in the chopped Tuscan kale and cook until wilted, about 3-4 minutes.
4 Add the drained cannellini beans, crushed tomatoes, and vegetable broth. Stir well to combine.
5 Season the soup with salt, black pepper, dried thyme, and crushed rosemary. Bring to a simmer and cook for 30 minutes, allowing the flavors to meld.
6 Stir in the cubed day-old crusty bread, ensuring it is fully submerged in the soup. Simmer for an additional 15 minutes.
7 Taste and adjust seasoning if necessary. Remove from heat and let the soup rest for 10 minutes to thicken.
8 Serve the ribollita hot, drizzled with extra-virgin olive oil and topped with grated Parmesan cheese.