Tuscan White Bean and Kale Soup (Ribollita)

Introduction

Tuscan White Bean and Kale Soup, or Ribollita, is a warm, hearty dish that brings comfort to your table. This soup is filled with nutritious ingredients, making it both delicious and healthy. Perfect for cold days or when you need a cozy meal!

Why Make This Recipe

You should make this soup because it’s easy to prepare and packed with flavor. It uses simple ingredients you might already have at home. Plus, it’s a great way to get your greens in! My family loves this soup, and it always feels like a warm hug in a bowl.

How to Make Tuscan White Bean and Kale Soup

Ingredients

1 can white beans (cannellini or great northern)
2 cups chopped kale
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups vegetable broth
1 can diced tomatoes
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (such as thyme or rosemary) for garnish

Directions

Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery; sauté until softened, about 5-7 minutes.
Add garlic and cook for 1 more minute.
Stir in the diced tomatoes, vegetable broth, and white beans. Bring to a boil.
Reduce heat and add the kale. Simmer for about 10-15 minutes, until the kale is tender.
Season with salt and pepper to taste.
Serve hot, garnished with fresh herbs.

How to Serve Tuscan White Bean and Kale Soup

Serve this soup hot in a bowl. You can add a slice of crusty bread on the side for dipping. It’s great for lunch or dinner.

How to Store Tuscan White Bean and Kale Soup

To store, let the soup cool, then place it in an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to store it longer, freeze it for up to 3 months. Just make sure to let it thaw before reheating.

Tips to Make Tuscan White Bean and Kale Soup

Use any variety of beans you like. White beans are traditional, but chickpeas or kidney beans also work well.
If you want a bit more flavor, add a pinch of red pepper flakes for some heat.
For a creamy texture, blend a portion of the soup before adding the kale.

Variation

You can add other veggies like zucchini or potatoes if you want to make it heartier. Feel free to play around with the herbs too!

FAQs

1. Can I use fresh kale instead of chopped?
Yes! If you have fresh kale, just chop it up and add it to the soup.

2. Can I make this soup vegan?
Absolutely! This recipe is already vegan since it uses vegetable broth.

3. Is this soup gluten-free?
Yes, all the ingredients are gluten-free. Just make sure your vegetable broth is gluten-free, too!