Hearty Tuscan White Bean and Kale Soup (Ribollita-style)

Hearty Tuscan White Bean and Kale Soup (Ribollita-style) ingredients

• 3 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrots
• 2 Celery stalks
• 4 Garlic cloves
• 1 can (14.5 oz) Canned crushed tomatoes
• 6 cups Vegetable broth
• 2 cans (15 oz each) Cannellini beans
• 1 tsp Dried oregano
• 1/2 tsp Dried thyme
• 1 Bay leaf
• 1/2 tsp Red pepper flakes
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 bunch (about 5 oz) Kale
• 2 slices Crusty bread
• 1/4 cup Parmesan cheese
• 2 tbsp Fresh parsley

How to make Hearty Tuscan White Bean and Kale Soup (Ribollita-style)

1. Heat 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the 1 large diced yellow onion, 2 medium diced carrots, and 2 diced celery stalks. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
2. Stir in the 4 minced garlic cloves and cook for an additional 1 minute until fragrant. Be careful not to let the garlic burn, as this can impart a bitter flavor to the soup.
3. Add the 1 can (14.5 oz) crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 bay leaf, and 1/2 teaspoon red pepper flakes (if using). Cook for 2-3 minutes, stirring, to allow the spices to bloom and the tomato paste to deepen in flavor.
4. Pour in 6 cups vegetable broth. Add the 2 cans (15 oz each) rinsed and drained cannellini beans. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow all the flavors to deepen and meld.
5. After 20 minutes, remove and discard the bay leaf. Using a potato masher or the back of a large spoon, mash about 1/3 of the beans directly against the side of the pot. This will naturally thicken the soup and create a creamier texture without needing cream.
6. Stir in the 1 bunch (about 5 oz) roughly chopped kale, ensuring it is submerged in the hot liquid. Cook for 5-7 minutes, or until the kale has wilted and is tender, but still vibrant green.
7. Season the soup with 1 teaspoon salt and 1/2 teaspoon black pepper, tasting and adjusting as needed. You may need more salt depending on the sodium content of your vegetable broth.
8. For serving, tear the 2 slices of day-old crusty bread into bite-sized pieces and either toast them lightly in a pan or oven, or add them directly to the bottom of your serving bowls to soften slightly.
9. Ladle the hot soup generously over the bread in the bowls. The bread will soak up the delicious broth, becoming a delightful, savory component of the dish.
10. Garnish each serving with 1/4 cup grated Parmesan cheese (if desired, omit for vegan) and 2 tablespoons fresh chopped parsley before serving immediately.

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