Tuscan Ribollita White Bean (Print Version)

Rustic Italian soup featuring white beans, kale, vegetables, and crunchy 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 (optional)
07 - 1 small zucchini, diced
08 - 1 bunch Tuscan kale, stemmed and chopped (about 4 cups)
09 - 1 Yukon gold potato, peeled and diced
10 - 1 can (14.5 oz) diced tomatoes with juices

→ Beans and 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 (optional)
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 (optional)

# How to Make It:

01 - Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add diced onion, carrot, celery, and fennel if using. Sauté for 8 to 10 minutes until vegetables are softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant. Add diced zucchini, potato, and chopped kale; cook for 3 to 4 minutes, stirring occasionally.
03 - Add diced tomatoes with juices, drained cannellini beans, vegetable broth, bay leaf, dried thyme, dried oregano, and red pepper flakes if using. Season generously with salt and freshly ground black 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 to achieve a thicker, more rustic texture.
05 - Preheat oven to 400 degrees Fahrenheit. 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 cut sides of the garlic clove.
06 - Remove bay leaf from soup. Taste and adjust seasoning as needed with additional salt and pepper.
07 - Ladle soup into individual bowls. Top generously with sourdough croutons, a drizzle of extra-virgin olive oil, and grated Parmigiano-Reggiano cheese if desired.

# Expert Tips:

01 -
  • It tastes like a warm hug after a long day, the kind of meal that fills both your stomach and your mood.
  • One pot, mostly hands-off simmering, and you've got dinner for a crowd or leftovers that taste even better tomorrow.
  • The croutons are your secret weapon—they're what transforms this from soup into something craveable and complete.
02 -
  • Don't skip the sofritto—those first eight minutes of sweet, golden vegetables are what give this soup its soul; rushing it or using pre-chopped vegetables changes everything.
  • The mashing step is crucial; it's what transforms ribollita from a vegetable soup into something creamy and nourishing without any cream at all.
  • Day-old bread is non-negotiable for the croutons; fresh bread will absorb broth and turn mushy, while day-old stays crisp and adds texture contrast.
03 -
  • Taste the broth before you add beans and vegetables, and if it's thin or uninspired, simmer it gently for 10 minutes with a bay leaf and some thyme first to build flavor.
  • Partially mashing the soup is the difference between vegetable soup and ribollita; use the back of your wooden spoon against the side of the pot, not a blender, so you keep some texture.
  • Keep croutons separate from the soup if you're making this ahead; store them in an airtight container and assemble at the table, where their crispness is most appreciated.
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