Name: Ribollita (Tuscan White Bean Soup)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 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); 4 – 6 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; 2-3 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; ½ cup good olive oil; zest of one large lemon; 4 cloves garlic, sliced; few sprigs rosemary (or thyme, sage)

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

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)
4 – 6 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
2–3 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)

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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)
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 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, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
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.)
Stir in fresh Italian Parsley. Adjust salt if necessary.
Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan ( or Romano) and crusty bread.

Notes

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.)
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: 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