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Classic Tuscan White Bean Soup (Ribollita)
Traditional dish · Italian
A hearty and rustic Tuscan soup made with cannellini beans, vegetables, and stale bread, traditionally simmered for a long time to thicken and meld flavors.
Ingredients
- Cannellini beans1 lb dried
- Olive oil1/4 cup
- Yellow onion1 large
- Carrots2 medium
- Celery stalks2
- Garlic cloves4
- Diced tomatoes1 (14.5 oz) can
- Vegetable broth6 cups
- Kale1 bunch
- Stale crusty bread4 slices
- Fresh rosemary1 sprig
- Saltto taste
- Black pepperto taste
Steps
- 1
Soak cannellini beans overnight, then drain and rinse.
- 2
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- 3
Add minced garlic and cook for 1 minute until fragrant.
- 4
Add the soaked beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 1.5 hours, or until beans are tender.
- 5
Remove about 2 cups of beans and mash them with a fork or potato masher. Return the mashed beans to the pot to thicken the soup.
- 6
Stir in chopped kale and the rosemary sprig. Cook for another 10-15 minutes until kale is wilted and tender.
- 7
Season with salt and black pepper to taste.
- 8
Toast or grill the bread slices until golden and slightly crisp.
- 9
To serve, ladle the soup into bowls and top with a slice of toasted bread. Drizzle with a little extra olive oil if desired.
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