Name: Tuscan Ribollita (Italian Bread Soup with Kale)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 1 head of garlic; 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 small onion, diced; 1 fennel bulb, diced; 1 large carrot, peeled and diced; kosher salt; freshly ground black pepper; 2 tbsp tomato paste; 3 cups cooked cannellini beans (or 2 15-oz cans), rinsed; 4 cups low-sodium chicken stock (or mix of stock and bean broth), plus more if needed; 1 parmesan rind; 2- 3 sprigs rosemary; 1 bunch tuscan kale, stems discarded, leaves chopped; 1 1/2 cups stale country bread, torn into chunks; 1/2 cup chopped fresh parsley; grated parmesan, for serving

Tuscan Ribollita (Italian Bread Soup with Kale)

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This Tuscan ribollita recipe is a hearty Italian bread soup made with kale, white beans, and roasted garlic—cozy, rustic, and so delicious.

Author: Indi Hampton
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

1 head of garlic
1/4 cup extra-virgin olive oil, plus more for drizzling
1 small onion, diced
1 fennel bulb, diced
1 large carrot, peeled and diced
kosher salt
freshly ground black pepper
2 tbsp tomato paste
3 cups cooked cannellini beans (or 2 15-oz cans), rinsed
4 cups low-sodium chicken stock (or mix of stock and bean broth), plus more if needed
1 parmesan rind
2- 3 sprigs rosemary
1 bunch tuscan kale, stems discarded, leaves chopped
1 1/2 cups stale country bread, torn into chunks
1/2 cup chopped fresh parsley
grated parmesan, for serving

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Instructions

Roasted garlic

Preheat oven to 350°F. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast until soft and caramelized, about 45 minutes.
Cool slightly, then squeeze cloves from skins and mash into a paste. Set aside.

Ribollita

Heat olive oil in a large pot over medium heat. Add onion, fennel, carrot, and a pinch of salt and pepper, and sauté until soft and translucent, about 10 minutes.
Add tomato paste and cook until darkened, about 2 minutes.
Add beans, stock, parmesan rind and rosemary. Bring to a boil, reduce to a gentle simmer and cook for about 20 minutes, until flavors have melded.
Stir in kale and cook a few minutes until wilted. Add bread chunks and gently simmer another 10 minutes, stirring occasionally, until bread breaks down and soup is thick. Stir in more stock, if needed.
When ready, discard parmesan rind and rosemary stems. Stir in roasted garlic paste and parsley; season with salt and pepper. Ladle into bowls, drizzle with peppery olive oil, and top with grated parmesan.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving Size: 1/6 of recipe
Calories: 277
Sugar: 3.7g
Sodium: 645mg
Fat: 9.9g
Saturated Fat: 1.4g
Unsaturated Fat: 8.1g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 7.9g
Protein: 14g
Cholesterol: 0mg

Find it online: https://www.withspice.com/blog/ribollita/