Tuscan White Bean and Kale Soup (Ribollita) – A Hearty Italian Classic

If you’re looking for a warm, comforting, and nutritious soup, look no further than Ribollita, the traditional Tuscan White Bean and Kale Soup. This rustic Italian dish is packed with hearty vegetables, creamy white beans, and leafy kale, all simmered together in a rich, flavorful broth. Originally created as a way to use up leftover bread and vegetables, Ribollita is now a beloved classic in Italian cuisine.

This soup is the perfect one-pot meal—delicious, filling, and even better the next day!

Why You’ll Love This Recipe

✔ Hearty & Comforting – Thick, rich, and deeply satisfying.
✔ Healthy & Nutritious – Loaded with fiber, protein, and vitamins from beans and vegetables.
✔ Budget-Friendly – Made with simple, inexpensive ingredients.
✔ Make-Ahead Friendly – Tastes even better the next day, as the flavors meld together.

Ingredients (Serves 4-6)

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (or water with bouillon)
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 1 small bunch kale, chopped (or substitute Swiss chard or cabbage)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 1 teaspoon red pepper flakes (optional, for heat)
• 2 cups stale bread, torn into pieces
• ½ cup Parmesan cheese, grated (optional, for serving)
• Fresh parsley or basil, for garnish

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