Tuscan Bean and Kale Soup – Ribolita

Tuscan Bean and Kale Soup - Ribolita

Ingredients

  • Tuscan Bean and Kale Soup - Ribolita
  • This hearty Italian soup translated – reboiled is very famous in Florence. The day old breadcrumbs give this soup a very creamy texture, and it gets even better if left overnight in the refrigerator and reboiled the next day. The consistency is thick and creamy like a stew, or if you prefer, add more water or stock and thin it out. You can add 1/4 cup diced prosciutto and cook it with the onions to give the soup a smokey flavor.
  • 6-8 servings
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 leeks, white and light green parts only, thinly sliced
  • 3 carrots, peeled, cut into 1/4-inch dice
  • 2 celery stalks, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 4 tablespoons tomato paste
  • 1 tablespoon fresh thyme or 2 teaspoons dried thyme
  • 1 tablespoon chopped fresh rosemary, or 2 teaspoons dried rosemary
  • salt and freshly ground black pepper
  • 1 bay leaf
  • 4 cups water
  • 4 cups chicken broth or water
  • 2 15 ounce cans cannellini beans,rinsed and drained
  • 8 oz. kale, cleaned, roughly chopped
  • 2 (1/2-inch) slices day old Italian peasant bread, made into breadcrumbs or ½ cup breadcrumbs
  • freshly grated Parmigiano-Reggiano for garnish

Instructions

In a large stock pot, heat the oil over medium-high heat until hot but not smoking. Add the onion and leeks, and cook for 5 minutes. Add the carrots, celery, salt and pepper and cook stirring occasionally until the vegetables begin to soften, about 5 minutes.

In a mini food processor, puree one of the cans of beans with 1/4 cup water. Set aside.

Add garlic and cook 1 minute. Add tomato paste and cook for 1 minute. Add water, stock, thyme, rosemary, bay leaf, beans, and bean puree and and bring to a boil. Reduce heat to medium low and cook for 20 minutes. Add kale and cook until the kale has softened about 10 -15 minutes. Salt and pepper to taste.

When the soup is close to being done, and the vegetables are tender, add breadcrumbs, and cook for another 10 minutes or until smooth. If it is too thick, add more water or stock. Taste for seasoning.

Garnish with grated Parmigiano, to taste.

One Response to Tuscan Bean and Kale Soup – Ribolita

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