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Tuscan White Bean and Kale Soup (Ribollita Style)

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Tuscan White Bean and Kale Soup (Ribollita Style) is a heartwarming dish that captures the essence of Italian comfort food. This nourishing soup features creamy cannellini beans, vibrant kale, and aromatic herbs simmered to perfection. Ideal for chilly evenings or festive gatherings, it is not only easy to make but also improves in flavor overnight. Serve it alongside crusty bread for a complete meal that brings the taste of Tuscany right to your table.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 4 cups fresh kale, chopped
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for about 5 minutes until softened. Add minced garlic in the last minute to avoid burning.
  2. Stir in diced tomatoes and vegetable broth; combine well.
  3. Add rinsed cannellini beans to the pot, mixing gently.
  4. Incorporate chopped kale and stir until wilted (about 3 minutes).
  5. Season with basil, oregano, salt, and pepper. Let simmer on low heat for 20 minutes to meld flavors.
  6. Serve hot with crusty bread or croutons.

Nutrition

Keywords: Feel free to substitute kale with spinach or chard for a different flavor profile. Add chili flakes if you prefer some heat. To store leftovers, keep in an airtight container in the fridge for up to five days or freeze for longer preservation.

Find it online: https://nrecipes.com/irresistible-tuscan-white-bean-and-kale-soup-recipe/