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Tuscan Bean Soup Recipe called Ribollita made with with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil. |

Ribollita (Tuscan White Bean Soup)

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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.


Units Scale
  • 1/8 cup good 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)
  • 46 cloves garlic- rough chopped
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes, more to taste
  • 2 teaspoons salt, plus more to taste
  • 23 medium tomatoes – diced (or a 14-ounce can diced tomatoes)
  • 6 cups lacinato kale, chopped
  • 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

Rosemary Lemon Garlic Oil ( for drizzling) 

  • 1/2 cup good olive oil
  • zest of one large lemon
  • 4 cloves garlic, sliced
  • few sprigs rosemary (or thyme, sage)


  1. 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)
  2. In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes.
  3. Lower 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.
  4. Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
  5. Add the stock and beans. Bring to soup to boil, turn heat down and simmer for 15 minutes.(You could add a Parmesan rind to the simmering soup for extra depth of flavor.)
  6. Stir in fresh Italian Parsley. Adjust salt if necessary.
  7. Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan ( or Romano) and crusty bread.


  1. NOTE: If you like a thicker soup, blend or puree 1-2 cups of the soup, and add 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.)
  2. 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.


  • Serving Size: with ½ cup chopped "Turkey bacon", parmesan and the finishing oil.
  • Calories: 325
  • Sugar: 4.5 g
  • Sodium: 851.7 mg
  • Fat: 18 g
  • Saturated Fat: 3.4 g
  • Carbohydrates: 32.3 g
  • Fiber: 7.1 g
  • Protein: 12.3 g
  • Cholesterol: 15.7 mg