Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
Main Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium leek, diced (white & light green parts only)
- 1 medium carrot, diced
- 2 celery ribs, diced
- 4 garlic cloves, finely chopped
- ½ tsp red chili flakes
- 250 g (½ lb) cherry tomatoes, halved
- ½ tbsp fresh thyme, finely chopped
- ½ tbsp fresh rosemary, finely chopped
- 2 cans (400 g / 14 oz each) cannellini beans, drained & rinsed
- 1.5 liters (6 cups) vegetable stock
- 1 bunch cavolo nero (Tuscan kale), stems removed & shredded
- 2 tbsp fresh parsley, chopped
- Salt & black pepper, to taste
Instructions
-
Build the flavor base
Heat olive oil in a large heavy-bottom pot over medium heat.
Add leek, carrot, and celery and sauté for 8–10 minutes until softened and fragrant. -
Add aromatics
Stir in garlic and red chili flakes. Cook for 1 minute until aromatic.
Add cherry tomatoes and cook 3–5 minutes, stirring occasionally, until they begin to break down. -
Simmer the soup
Add thyme, rosemary, cannellini beans, and vegetable stock.
Stir well and bring to a gentle boil. -
Cook gently
Reduce heat, cover, and simmer for 15 minutes. -
Add the kale
Stir in shredded cavolo nero, cover again, and simmer 5 more minutes until wilted and tender. -
Finish & serve
Stir in fresh parsley, season with salt and pepper, and serve hot with crusty bread on the side.
Additional Notes
- Authentic Twist: Traditional ribollita includes bread cooked into the soup—serve it on the side for dunking if preferred.
- Protein Boost: Add an extra can of beans or stir in cooked lentils.
- Make Ahead: This soup tastes even better the next day as flavors deepen.
- Storage: Keeps well refrigerated for up to 4 days.
Nutrition (Approx. per serving)
- Calories: 271
- Protein: 13 g
- Carbs: 23 g
- Fiber: 9 g
- Fat: 8 g
