Description of this recipe:
This Tuscan White Bean and Kale Soup, also known as Ribollita, is a traditional Italian dish that embodies comfort and nourishment. It features a delightful combination of creamy cannellini beans, vibrant kale, and a medley of fresh vegetables, all simmered in a rich vegetable broth. This soup is not only hearty and filling but also brimming with flavors that transport you straight to the sun-drenched hills of Tuscany.
Why you will love this recipe:
You will love this recipe for its simplicity, wholesome ingredients, and the comforting warmth it brings to your table. It is perfect for chilly evenings or when you need a nourishing meal that is easy to prepare. The combination of beans and kale makes it a nutrient-dense option, while the aromatic herbs add depth and richness. Plus, it’s a fantastic way to use up leftover vegetables, making it a versatile dish that can be adapted to your pantry’s contents.
Introduction
Ribollita is a classic Tuscan soup that has been enjoyed for centuries, originally created as a way to utilize leftover bread and vegetables. The name “Ribollita” translates to “reboiled,” reflecting the dish’s humble beginnings. This modern version celebrates the essence of this traditional recipe while making it accessible for today’s cooks. With its hearty texture and robust flavors, this soup is perfect for any occasion, whether it’s a family dinner or a cozy gathering with friends. Let’s dive into the ingredients and the step-by-step process to create this delightful dish.
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 medium leek, diced (white and light green part only)
- 1 medium carrot, diced
- 2 celery ribs, diced
- 4 garlic cloves, finely chopped
- ½ tsp red chili flakes (adjust to taste)
- 250 g (½ lb) cherry tomatoes, halved
- ½ tbsp fresh thyme, finely chopped
- ½ tbsp fresh rosemary, finely chopped
- 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
- 1.5 liters (6 cups) vegetable stock
- 1 bunch cavolo nero (Tuscan kale), stems removed, shredded
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Preparation:
Step 1:
In a large pot, heat the extra virgin olive oil over medium heat. Add the diced leek, carrot, and celery. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables have softened and the leek becomes translucent.
Step 2:
Stir in the finely chopped garlic and red chili flakes. Cook for an additional minute, allowing the garlic to become fragrant without burning.
Step 3:
Add the halved cherry tomatoes to the pot. Cook for 3-5 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.
Step 4:
Mix in the fresh thyme and rosemary, followed by the drained and rinsed cannellini beans. Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.
Step 5:
Add the shredded cavolo nero (Tuscan kale) to the soup and simmer for another 5 minutes until the kale wilts and becomes tender. Finally, stir in the chopped parsley, season with salt and pepper to taste, and serve hot with a side of crusty bread for dipping.
Serving Suggestions:
Serve this Tuscan White Bean and Kale Soup with a slice of rustic bread or a warm baguette. A drizzle of extra virgin olive oil on top enhances the flavors beautifully. For an extra touch, consider adding a sprinkle of freshly grated Parmesan cheese or a dollop of pesto before serving.
Tips:
- For added depth of flavor, consider using homemade vegetable stock.
- Feel free to incorporate other seasonal vegetables like zucchini or bell peppers to customize the soup.
- If you prefer a creamier texture, blend a portion of the soup and then mix it back in.
- This soup tastes even better the next day, making it a great option for meal prep.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Nutritional Information (per serving):
- Calories: 250
- Protein: 12g
- Sodium: 600mg
Conclusion
This Tuscan White Bean and Kale Soup is a heartwarming dish that brings the flavors of Italy right into your kitchen. It’s packed with nutrients, easy to prepare, and incredibly satisfying. Whether you’re seeking comfort on a cold day or looking for a nourishing meal, this ribollita recipe will not disappoint. Enjoy the process of making it, and savor every spoonful of this delicious soup!
Questions and Answers about this recipe:
- Can I use other types of beans instead of cannellini?
Yes, you can substitute cannellini beans with other white beans such as navy beans or great northern beans. Each type of bean will bring a slightly different texture and flavor to the soup. - Is it possible to make this soup vegan?
Absolutely! This recipe is already vegan as it uses vegetable stock and does not include any animal products. Enjoy it guilt-free! - How can I make this soup spicier?
If you enjoy a bit of heat, you can increase the amount of red chili flakes or add a diced jalapeño or serrano pepper during the sautéing step for an extra kick. - Can I freeze the leftover soup?
Yes, this soup freezes well! Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. Just thaw and reheat before serving. - What can I serve with this soup?
This soup pairs wonderfully with crusty bread, a fresh green salad, or even a side of roasted vegetables to create a complete and satisfying meal.