Tuscan Ribollita White Bean (Printable version)

A hearty Tuscan dish featuring white beans, kale, vegetables, and crunchy sourdough croutons.

# What You Need:

→ Vegetables

01 - 2 tablespoons extra-virgin olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 small fennel bulb, cored and diced (optional)
07 - 1 small zucchini, diced
08 - 1 bunch Tuscan kale (cavolo nero), stemmed and chopped, approximately 4 cups
09 - 1 Yukon gold potato, peeled and diced
10 - 1 can (14.5 oz) diced tomatoes, undrained

→ Beans & Broth

11 - 2 cans (15 oz each) cannellini beans, drained and rinsed, or 3 cups cooked beans
12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon crushed red pepper flakes (optional)
17 - Salt and freshly ground black pepper, to taste

→ Sourdough Croutons

18 - 4 thick slices day-old sourdough bread, cut into 1-inch cubes
19 - 2 tablespoons extra-virgin olive oil
20 - 1 garlic clove, halved

→ Finishing

21 - Extra-virgin olive oil, for drizzling
22 - Freshly grated Parmigiano-Reggiano cheese (optional)

# How to Make It:

01 - Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and fennel if using. Sauté for 8 to 10 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant. Add zucchini, potato, and chopped kale, cooking for another 3 to 4 minutes while stirring occasionally.
03 - Add diced tomatoes with juices, cannellini beans, vegetable broth, bay leaf, thyme, oregano, and red pepper flakes if using. Season generously with salt and pepper.
04 - Bring soup to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes, stirring occasionally. Partially mash some beans and vegetables with the back of a spoon to achieve a thicker texture.
05 - Preheat oven to 400 degrees Fahrenheit. Toss sourdough cubes with 2 tablespoons olive oil and spread on a baking sheet. Bake for 10 to 12 minutes, turning once, until golden and crisp. While still warm, rub with the cut sides of the garlic clove.
06 - Remove the bay leaf from the soup. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls. Top generously with sourdough croutons, a drizzle of olive oil, and grated Parmigiano-Reggiano if desired.

# Expert Advice:

01 -
  • It tastes better the next day: This soup is one of those rare dishes that actually improves as it sits, the flavors deepening while you sleep.
  • One pot, maximum comfort: Everything builds in the same Dutch oven, which means fewer dishes and more time enjoying what matters.
  • Sourdough croutons are the plot twist: They transform simple vegetable soup into something that feels intentional and restaurant-worthy.
02 -
  • Don't skip the rinsing step for canned beans: I learned this the hard way when one batch turned out cloudy and tasted vaguely metallic—rinsed beans make all the difference in how clean and refined the final soup tastes.
  • Partial mashing is the secret to texture: A food mill or immersion blender will turn this into pureed soup, which misses the point entirely; you want chunky, rustic broth with things you can bite into.
03 -
  • Prep your vegetables the night before: Having everything diced and ready means you can come home, turn on heat, and be eating within an hour—no chopping stress.
  • Toast your croutons while the soup simmers: This timing trick means everything comes together warm and ready at the exact same moment.
Return