La Ribollita: Authentic Tuscan Soup

This classic Tuscan recipe for Ribollita is a simple, yet flavorful and filling kale and bean soup. It makes a hearty and delicious winter meal.

5 from 3 votes

Print Pin

Course: Soup

Cuisine: Italian

Keyword: cannelini beans, cranberry beans, dried beans, Italian soup, winter soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 784kcal

1 tablespoon extra virgin olive oil plus more for drizzling
4 ounces (¼ lb) pancetta diced (optional)
1 large onion finely diced
1 cup finely diced celery
1 cup finely diced carrots
salt and pepper to taste
3 cloves garlic minced, plus 1 whole clove
½ teaspoon crushed red chili flakes optional
28 oz (1 can) whole peeled tomatoes with juice
2 quarts (8 cups) chicken stock homemade or low sodium if possible (substitute vegetable stock)*
1 lb dried cranberry borlotti beans, cannelini beans or other white beans soaked overnight*
1 bay leaf
1 sprig fresh rosemary
1 parmesan cheese rind optional
1 large bunch Tuscan kale ribs removed and roughly copped
¼ cup finely chopped fresh parsley
1 loaf crusty Italian bread sliced
grated Parmesan or pecorino Romano cheese for serving

Pour the olive oil in a large heavy bottomed pot and set it over medium heat.
Add the pancetta and saute until it starts to give up its fat, about 4-5 minutes.
Add the onions, celery and carrots, season with a generous pinch of salt and cook, while stirring, until translucent, about 8 minutes.
Add the minced garlic and crushed red chili flakes and cook until fragrant, about 1 minute.
Add the tomatoes and chicken stock, then use the back of a wooden spoon to break up the tomatoes a bit.
Drain the beans and add to the pot along with the bay leaf and rosemary sprig.
Bring up to a boil, then reduce to a simmer and cook until the beans have softened, about 2 hours, supplementing with water if it starts to become too thick.
Add the kale, stir, then simmer for about 10 minutes more, or until the kale has fully softened.
Taste, then adjust the seasoning with salt and pepper, then stir in the parsley.
Preheat the oven to 350 degrees F.
Drizzle the sliced bread with olive oil, then arrange it in a single layer on a baking sheet. Bake until golden brown, about 10 minutes.
Remove the bread form the oven and immediately rub the remaining raw clove of garlic on all sides while the bread is still warm.
Place a piece of toasted bread in each bowl, then ladle the soup on top.
Drizzle with olive oil and top with grated parmesan or pecorino Romano.
Serve extra garlic toasts on the side.

*Substitute 4 15-ounce cans of beans for dried. Make sure to drain and rinse them before adding to the pot, and reduce the chicken stock by half (one quart).
This soup is even better the next day, but the beans will continue to absorb liquid as it sits. Add water when reheating and adjust the seasoning to keep it at a soupy consistency.