Ribollita ( Tuscan White bean Stew )

A flavorful hearty stew from Tuscany, called Ribollita with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil. |

5 from 9 reviews

A hearty flavorful Tuscan Soup recipe with lacinato kale, cannelloni beans and garden vegetables, served with crusty bread and drizzled with a flavorful lemon rosemary oil.



Rosemary Lemon Garlic Oil-


  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.
  3. Add onions and pancetta and saute 6-8 minutes.
  4. 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.
  5. Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
  6. Add the stock and beans.
  7. NOTE: If you like a thicker soup, blend or puree 1 cup of the beans with a little of the stock, to thicken the soup. Or, thicken it with day-old bread, torn into small pieces and cooked with the broth. (I prefer a brothier version of this soup, so I skip this part and serve with toasty bread on the side instead.)
  8. Bring to soup to boil, turn heat down and simmer for 15 minutes.
  9. You could add a Parmesan rind to the simmering soup for extra depth of flavor.
  10. Stir in fresh Italian Parsley.
  11. Adjust salt if necessary.
  12. Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan ( or Romano) and crusty bread.


Keywords: Ribollita, White bean soup, tuscan white bean soup, tuscan white bean stew, ribollita recipe, italian white bean soup