Tuscan Ribollita White Bean (Print Version)

A comforting Tuscan soup blending white beans, kale, vegetables, and sourdough croutons.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons extra-virgin olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 small fennel bulb, cored and diced
07 - 1 small zucchini, diced
08 - 1 bunch Tuscan kale (cavolo nero), stemmed and chopped, approximately 4 cups
09 - 1 Yukon gold potato, peeled and diced
10 - 1 can (14.5 oz) diced tomatoes with juice

→ Beans & Broth

11 - 2 cans (15 oz each) cannellini beans, drained and rinsed
12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon crushed red pepper flakes
17 - Salt and freshly ground black pepper to taste

→ Sourdough Croutons

18 - 4 thick slices day-old sourdough bread, cut into 1-inch cubes
19 - 2 tablespoons extra-virgin olive oil
20 - 1 garlic clove, halved

→ Finishing

21 - Extra-virgin olive oil for drizzling
22 - Freshly grated Parmigiano-Reggiano cheese

# Steps to Follow:

01 - Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and fennel. Sauté for 8 to 10 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant. Add zucchini, potato, and kale; cook for 3 to 4 minutes, stirring occasionally.
03 - Add diced tomatoes with juices, cannellini beans, vegetable broth, bay leaf, thyme, oregano, and red pepper flakes. Season generously with salt and pepper.
04 - Bring soup to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes, stirring occasionally. Partially mash some beans and vegetables with the back of a spoon for a thicker, more rustic texture.
05 - Preheat oven to 400°F. Toss sourdough cubes with 2 tablespoons olive oil and spread on a baking sheet. Bake for 10 to 12 minutes, turning once, until golden and crisp. While still warm, rub with the cut sides of the garlic clove.
06 - Remove the bay leaf from the soup. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls. Top generously with sourdough croutons, a drizzle of olive oil, and grated Parmigiano-Reggiano cheese.

# Additional Tips::

01 -
  • It's a one-pot meal that feels fancy enough to serve guests but easy enough for a quiet Tuesday night.
  • The sourdough croutons add an addictive textural contrast that transforms simple soup into something you'll crave.
  • Leftover ribollita actually improves after sitting in your fridge, making it perfect for meal prep without any guilt.
02 -
  • Don't skip the partial mashing step—it's what transforms watery broth into a velvety, cohesive soup that clings to your spoon and feels deeply satisfying.
  • Day-old bread is non-negotiable for croutons; fresh sourdough will absorb all that oil and turn into bread pudding rather than delivering crispy texture.
  • Taste and season aggressively at the end—white bean soup can taste flat if underseasoned, and you want salt and pepper to amplify every vegetable's voice.
03 -
  • Don't discard the vegetable scraps as you prep—simmer them in a small pot to create a quick broth if yours isn't flavorful enough.
  • If your beans are already cooked and soft, add them in the last 10 minutes of cooking so they don't fall apart; they don't need the full cooking time to warm through.
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