Description
Ribollita is a hearty and comforting Tuscan white bean soup made with fresh vegetables, cannellini beans, kale, and a flavorful lemon garlic rosemary oil. This traditional Italian dish features layers of sautéed vegetables, savory stock, and crusty bread, making it a perfect meal for cooler days. With optional additions like pancetta and Parmesan rind, this soup offers deep, rich flavors while remaining wholesome and satisfying.
Ingredients
Soup
- 2 tablespoons olive oil
- 1/2 cup chopped pancetta or bacon (optional; can substitute with vegan bacon)
- 2 cups diced onions
- 1 cup diced carrots
- 1 cup diced fennel bulb (or substitute with celery)
- 4–6 cloves garlic, roughly chopped
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (more to taste)
- 2 teaspoons salt, plus more to taste
- 2-3 medium tomatoes, diced (or 1 14-ounce can diced tomatoes)
- 6 cups lacinato kale, chopped
- Splash of white wine
- 6 cups chicken or vegetable stock
- Parmesan rind (optional, for added depth and flavor)
- 3 cups cooked cannellini beans (or 2 cans cannellini beans, drained and rinsed; great northern beans also work)
- 1/2 cup chopped fresh Italian parsley leaves
Lemon Garlic Rosemary Oil
- 1/2 cup good quality olive oil
- Zest of one large lemon
- 4 cloves garlic, sliced
- Few sprigs rosemary (or substitute with thyme or sage)
To Serve
- Grated pecorino or Parmesan cheese (optional or use vegan Parmesan)
- Crusty bread
Instructions
- Make the Lemon Garlic Rosemary Oil: Place olive oil, lemon zest, sliced garlic, and rosemary sprigs in a small jar or bowl. Let the mixture sit on the counter for a few hours or overnight in the refrigerator to infuse the flavors.
- Sauté Vegetables and Pancetta: Heat 2 tablespoons of olive oil in a large heavy-bottom pot or Dutch oven over medium heat. Add onions and optional chopped pancetta. Sauté for 6-8 minutes until onions soften and pancetta begins to brown.
- Add Remaining Vegetables and Seasoning: Lower the heat to medium-low. Add diced carrots, fennel (or celery), roughly chopped garlic, salt, black pepper, and crushed red pepper flakes. Cook, stirring occasionally, for 7-9 minutes until vegetables are tender.
- Incorporate Tomatoes and Kale: Stir in diced tomatoes and chopped lacinato kale. Add a splash of white wine. Continue sautéing and stirring occasionally for 7-8 minutes until kale wilts and tomatoes break down.
- Simmer Soup: Pour in chicken or vegetable stock along with cooked or canned cannellini beans. Add Parmesan rind if using. Bring to a boil, then reduce heat to medium-low and simmer gently for 15 minutes to meld flavors.
- Finish and Adjust Seasoning: Stir in chopped fresh Italian parsley. Taste and adjust salt and pepper as needed.
- Serve: Ladle soup into bowls. Drizzle with the prepared lemon garlic rosemary oil and sprinkle with grated Parmesan or Pecorino cheese if desired. Serve with crusty bread on the side.
Notes
- For a vegan version, omit pancetta and Parmesan rind, and substitute vegan bacon and vegan Parmesan.
- Lacinato kale, also known as dinosaur kale, is preferred for its texture and flavor, but you can substitute with curly kale.
- The Parmesan rind adds a rich, savory depth to the soup but is optional.
- The lemon garlic rosemary oil adds a bright, aromatic finish that complements the hearty soup beautifully.
- This soup tastes even better the next day as flavors continue to meld.
- Use crusty bread to soak up the delicious broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
