How to Make Ribollita | Hearty Tuscan Bean, Bread and Vegetable Soup

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for sautéing.

Soak cannellini beans overnight in water.

Drain and rinse the beans, then place them in a pot with fresh water.

Bring the beans to a boil, then reduce heat and simmer until tender, about 1 hour.

In a large skillet, heat olive oil over medium heat until shimmering.

Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add chopped tomatoes, bay leaves, thyme, and rosemary; cook for 5 minutes.

Pour in vegetable broth and add the cooked beans; bring to a simmer.

Add chopped kale and cook until wilted, about 5 minutes.

Season with salt and black pepper to taste.

Remove bay leaves before serving.

Serve hot with crusty bread and sprinkle with parmesan cheese.

Cooking Techniques

Spice Level:

Allergens