Ribollita (Tuscan White Bean Soup)

  • 1/8 cup good olive oil
  • 1/2 cup chopped pancetta or bacon –optional (feel free to leave this out, or sub vegan bacon)
  • 2 cups diced onions
  • 1 cup diced carrots
  • 1 cup diced fennel bulb (or sub celery)
  • 4 – 6 cloves garlic- rough chopped
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes, more to taste
  • 2 teaspoons salt, plus more to taste
  • 2–3 medium tomatoes – diced (or a 14-ounce can diced tomatoes)
  • 6 cups lacinato kale, chopped
  • Splash white wine
  • 6 cups chicken or veggie stock
  • Parmesan rind (optional, but adds depth and flavor)
  • 3 cups cooked cannellini beans – or use 2 cans cannellini beans (drained, rinsed), or great northern white beans


Top with:

  • 1/2 cup chopped fresh Italian parsley leaves
  • Grated pecorino or Parmesan – optional or try vegan parmesan
  • Squeeze of lemon
  • Crusty Bread

  • In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes.
  • Lower heat to med-low and add the carrots, fennel (or celery) and garlic, salt, pepper and chili flakes, and cook another 7- 9 minutes until vegetables are tender.
  • Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
  • Add the stock and beans. Bring the soup to boil, turn heat down and simmer for 15 minutes.(You could add a Parmesan rind to the simmering soup for extra depth of flavor.)
  • Stir in fresh Italian Parsley. Adjust salt if necessary.
  • Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan and crusty bread.

Delicious parmesan soup

This recipe originally from https://www.feastingathome.com/ribollita-recipe/