Tuscan White Bean and Kale Soup

🥣 Tuscan White Bean and Kale Soup (Ribollita)

🌿 Ingredients:

• 2 tbsp olive oil

• 1 medium onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 tsp dried thyme (or rosemary)

• 1/4 tsp red pepper flakes (optional)

• 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)

• 4 cups vegetable broth

• 1 can (15 oz) cannellini beans, drained and rinsed (or 1.5 cups cooked)

• 1 bunch kale, stems removed and chopped (Lacinato kale preferred)

• Salt and pepper, to taste

• Juice of 1/2 lemon (optional, for brightness)

• Crusty bread or toasted crostini, for serving

• Grated Parmesan (optional, if not vegan)

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🥄 Instructions:

1. Sauté aromatics:
   In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté until softened (about 5–7 minutes).

2. Add garlic and herbs:
   Stir in garlic, thyme, and red pepper flakes. Cook for another 1–2 minutes until fragrant.

3. Add tomatoes and broth:
   Add diced tomatoes with their juices. Cook for 2–3 minutes, then pour in the vegetable broth. Bring to a simmer.

4. Add beans and kale:
   Stir in the beans and chopped kale. Simmer gently for 20–25 minutes, or until the kale is tender and the flavors have melded.

5. Season and serve:
   Taste and season with salt, pepper, and lemon juice if desired. Ladle into bowls and top with toasted bread and grated Parmesan if using.

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❓ Q&A

Q: Can I use spinach or other greens instead of kale?

A: Yes, spinach, Swiss chard, or collard greens can be used. Add spinach at the end as it cooks quickly.

Q: How do I make it thicker like traditional Ribollita?

A: Stir in torn day-old bread (about 1–2 cups) during the last 10 minutes of cooking to create a stew-like consistency.

Q: Can I use dried beans?

A: Absolutely. Soak 3/4 cup dried cannellini beans overnight, then cook until tender before adding them to the soup.

Q: Is this soup vegan?

A: Yes, if you skip the Parmesan or use a plant-based alternative.

Q: How long does it keep?

A: Keeps in the fridge for 4–5 days. It tastes even better the next day!

Q: Can it be frozen?

A: Yes, it freezes well for up to 3 months. Just leave out the bread until reheating.