Ribollita (Tuscan White Bean Soup)
Total Time
1 hour
Prep Time
15 minutes
Cook Time
50 minutes
Rating
5 out of 5 stars
(136)
Ingredients
8 servings
- 1/8 cup good olive oil
- 1/2 cup chopped pancetta or bacon –optional (feel free to leave this out, or sub vegan bacon)
- 2 cups diced onions
- 1 cup diced carrots
- 1 cup diced fennel bulb (or sub celery)
- 4 – 6 cloves garlic- rough chopped
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes, more to taste
- 2 teaspoons salt, plus more to taste
- 2-3 medium tomatoes – diced (or a 14-ounce can diced tomatoes)
- 6 cups lacinato kale, chopped
- Splash white wine
- 6 cups chicken or veggie stock
- Parmesan rind (optional, but adds depth and flavor)
- 3 cups cooked cannellini beans – or use 2 cans cannellini beans (drained, rinsed), or great northern white beans
- ——–
- 1/2 cup chopped fresh Italian parsley leaves
- Grated pecorino or Parmesan – optional or try vegan parmesan
- Crusty Bread
- ½ cup good olive oil
- zest of one large lemon
- 4 cloves garlic, sliced
- few sprigs rosemary (or thyme, sage)
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Preparation
Step 1
Make the Lemon Garlic Rosemary Oil – place all ingredients in a small jar or bowl and let sit on the counter (or make the day before, refrigerating)
Step 2
In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes.
Step 3
Lower heat to med-low and add the carrots, fennel (or celery) and garlic, salt, pepper and chili flakes, and cook another 7- 9 minutes until vegetables are tender.
Step 4
Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
Step 5
Add the stock and beans. Bring to soup to boil, turn heat down and simmer for 15 minutes.(You could add a Parmesan rind to the simmering soup for extra depth of flavor.)
Step 6
Stir in fresh Italian Parsley. Adjust salt if necessary.
Step 7
Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan ( or Romano) and crusty bread.
Step 8
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