Tuscan White Bean and Kale Soup Ribollita

cannellini beans

🥗Healthier: navy beans

💰Cheaper: kidney beans

Navy beans are lower in calories, while kidney beans are often more affordable.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more nutrient-dense, while collard greens are a cost-effective leafy green.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is fresher, while seasoned water is a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is often less expensive.

Heat olive oil in a large pot over medium heat until shimmering.

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

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

Add chopped tomatoes and cook until they break down, about 5 minutes.

Pour in vegetable broth and bring to a simmer.

Add bay leaves, thyme, and black pepper; simmer for 20 minutes.

Stir in cannellini beans and chopped kale; cook until kale is tender, about 10 minutes.

Tear stale bread into pieces and add to the pot; stir to combine.

Simmer for an additional 10 minutes, allowing the bread to absorb the broth.

Remove bay leaves and adjust seasoning with salt and red pepper flakes.

Serve hot, drizzled with olive oil and garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens