Description
A hearty flavorful Tuscan White Bean Soup called Ribollita with lacinato kale, cannellini beans and garden vegetables served with crusty bread and drizzled with a flavorful lemon rosemary oil. See notes for vegan option.
Ingredients
Units
Scale
- 2 tablesoons olive oil
- 1/2 cup chopped pancetta or bacon -optional (feel free to leave this out, or sub vegan bacon)
- 2 cups diced onions
- 1 cup diced carrots
- 1 cup diced fennel bulb (or sub 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 a 14-ounce can diced tomatoes)
- 6 cups lacinato kale, chopped (see notes)
- Splash white wine
- 6 cups chicken or veggie stock
- Parmesan rind (optional, but adds depth and flavor)
- 3 cups cooked cannellini beans - or use 2 cans cannellini beans (drained, rinsed), or great northern white beans
- 1/2 cup chopped fresh Italian parsley leaves
- Grated pecorino or Parmesan - optional or try vegan parmesan
- Crusty Bread
- 1/2 cup good olive oil
- zest of one large lemon
- 4 cloves garlic, sliced
- few sprigs rosemary (or thyme, sage)
Instructions
- Make the Lemon Garlic Rosemary Oil: place all ingredients in a small jar or bowl and let sit on the counter (or make the day before, refrigerating)
- Saute: In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes. Lower the heat to med-low and add the carrots, fennel (or celery), and garlic, salt, pepper, and chili flakes, and cook another 7-9 minutes until vegetables are tender.
- Add the tomatoes and lacinato kale (see notes), and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
- Simmer. Add the stock and beans. Bring the soup to a boil, then reduce the heat and simmer on medium-low heat for 15 minutes. (Add a Parmesan rind to the simmering soup for extra depth of flavor.)
- Taste. Stir in fresh Italian Parsley. Taste, adjust salt and pepper if necessary.
- Serve in bowls with a drizzle of the flavorful herb oil, grated Parmesan (or Romano), and crusty bread.
Notes
- Kale: Feel free to add the kale at the tail end of simmering and let it wilt for a few minutes if you want it more vibrant green.
- If you like a thicker soup, blend or puree 1-2 cups of the soup and add them back to the soup. Or, thicken it with day-old bread, torn into small pieces, and cooked with the broth. This is the traditional way. (I prefer a brothier version of this soup, so I skip both and serve with toasty bread on the side instead.)
- Keep this vegan by using veggie broth, no pancetta or parmesan. The rosemary oil will add a delicious flavor – I highly recommend it. Sometimes I’ll add a tablespoon of Nutritional Yeast for a more cheesy flavor and 1 tablespoon miso paste to add more depth. Up to you.
Nutrition
- Serving Size: 1 ¼ cup with finishing oil
- Calories: 391
- Sugar: 6 g
- Sodium: 936.1 mg
- Fat: 20.8 g
- Saturated Fat: 3.7 g
- Carbohydrates: 42.7 g
- Fiber: 9.5 g
- Protein: 13.4 g
- Cholesterol: 4.9 mg
