Tuscan White Bean and Kale Soup (Ribollita Style)
Tuscan White Bean and Kale Soup (Ribollita Style) is a heartwarming dish that brings the flavors of Tuscany to your table. This nourishing soup combines creamy cannellini beans, fresh kale, and aromatic garlic for a delightful meal that warms both body and soul. Perfect for chilly evenings or as a satisfying lunch, this easy recipe is packed with wholesome ingredients, making it an ideal choice for busy weeknights or cozy family gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 8
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 4 cups kale, chopped
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté until softened (about 5 minutes).
- Stir in minced garlic; cook for another minute until fragrant.
- Add chopped kale, cannellini beans, and diced tomatoes; stir well.
- Pour in the vegetable broth; bring to a gentle boil. Reduce heat to low.
- Season with oregano, salt, and pepper; let simmer for about 20 minutes.
- Serve hot with a drizzle of olive oil and crusty bread on the side.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg