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Tuscan White Bean and Kale Soup (Ribollita-Style)
Italian

Tuscan White Bean and Kale Soup (Ribollita-Style)

A rustic, brothy Tuscan vegetable soup loaded with white beans, kale and tomatoes. Hearty and filling but light, it is comfort in a bowl without the heavy calories.

50 min
Total time
6
Servings
15 min
Prep
35 min
Cook
beginnerlunchlow-calorievegetarianvegandairy-freehigh-fiber
Source: Ina Garten (Barefoot Contessa style)

Ingredients

6 servings
  • 30 ml olive oil
  • 1 (about 150 g) yellow onion, diced
  • 2 (about 120 g) carrots, diced
  • 2 (about 100 g) celery stalks, diced
  • 3 garlic cloves, minced
  • 400 g canned diced tomatoes, with juice
  • 2 x 425 g cannellini beans, drained and rinsed
  • 1.4 L vegetable broth, low-sodium
  • 200 g kale, stemmed and chopped
  • 1 g dried rosemary
  • 6 g kosher salt, to taste
  • 1 g black pepper

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook, stirring, for 6 to 8 minutes until softened.
  2. Step 2.Add the minced garlic and rosemary and cook for 1 minute until fragrant.
  3. Step 3.Stir in the diced tomatoes with their juice and cook for 2 minutes to deepen the flavor.
  4. Step 4.Pour in the vegetable broth and add half of the cannellini beans. Bring to a boil, then reduce to a simmer.
  5. Step 5.Mash the remaining beans lightly with a fork and stir them in to thicken the broth naturally.
  6. Step 6.Simmer uncovered for 20 minutes so the vegetables turn tender and the flavors meld.
  7. Step 7.Add the chopped kale and simmer for another 5 minutes until wilted and tender.
  8. Step 8.Season with salt and pepper to taste and serve hot, drizzled with a little extra olive oil if desired.

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