Tuscan Ribollita White Bean (Print Version)

Rustic Tuscan soup blending white beans, kale, seasonal 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, approximately 4 cups
09 - 1 Yukon gold potato, peeled and diced
10 - 1 can (14.5 ounces) diced tomatoes with juices

→ Beans and Broth

11 - 2 cans (15 ounces 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 onion, carrot, celery, and fennel if using. Sauté for 8 to 10 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant. Add zucchini, potato, and chopped kale, cooking for another 3 to 4 minutes while stirring occasionally.
03 - Add diced tomatoes with juices, cannellini beans, vegetable broth, bay leaf, thyme, oregano, and red pepper flakes if using. 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 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 the cut sides of the garlic clove.
06 - Remove the bay leaf from the soup. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls. Top generously with sourdough croutons, a drizzle of olive oil, and grated Parmigiano-Reggiano if desired.

# Expert Advice:

01 -
  • It tastes like someone who knows you very well spent hours thinking about your dinner.
  • The technique of mashing some beans into the broth teaches you something about soup-making that changes how you approach other recipes.
  • You'll have enough for leftovers, and honestly, it tastes even better the next day when everything has gotten to know each other better.
02 -
  • Don't skip the partial mashing step—it's the difference between a thin broth with beans floating around and a proper soup with body and character.
  • Day-old sourdough is non-negotiable; fresh bread will turn to mush and steal the spotlight instead of complementing it.
03 -
  • Taste your soup 10 minutes before you think it's done cooking, because sometimes everything comes together faster than you expect, and you don't want to miss that perfect moment.
  • Store the croutons separately from the soup if you're planning leftovers, or they'll soften into sad breadcrumbs by the next day—but if you make fresh croutons when you reheat the soup, nobody will know the difference.
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