Ribollita (Tuscan White Bean Soup)
View original ↗
Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 5.0

Ribollita (Tuscan White Bean Soup)

NUTRITION · PER SERVING60M COOK
CAL 21%·PRO 29%
CARBS 45G42% OF CAL
9G FIBER29G OTHER7G TOTAL SUGAR
FAT 21G45% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Tuscan bean soup with kale, white beans, and vegetables served with crusty bread and lemon-rosemary oil. Warming and flavorful.

mainitaliansoupbeansvegetarian
View the full recipe on Feasting at Home →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 2 tablesoons 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- roughly 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 (see notes)
  • 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
  • 1/2 cup chopped fresh Italian parsley leaves
  • Grated pecorino or Parmesan – optional or try vegan parmesan
  • Crusty Bread
  • ½ cup good olive oil
  • zest of one large lemon
  • 4 cloves garlic, sliced
  • few sprigs rosemary (or thyme, sage)
PREP
25M
SODIUM
1151MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.