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5 from 4 votes

Ribollita Soup

Ribollita soup is so hearty and comforting.  Made with lots of kale, veggies, beans, day-old bread, and Parmigiano Reggiano this soup has it all!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: Italian
Servings: 8
Author: James Delmage and Tara

Ingredients

  • 1 bunch Tuscan kale stems removed, chopped
  • 2 cups onion diced
  • 1 cup celery diced
  • 1 cup carrot diced
  • 1 cup zucchini diced
  • 6 cloves garlic minced
  • 2 16 ounce can cannellini beans drained
  • 6 cups low sodium chicken stock
  • 1/4 pound pancetta diced
  • 1/4 cup olive oil
  • 1/2 cup extra virgin olive oil
  • 3 ounces tomato paste
  • 1 loaf day old bread
  • 1 rind Parmigiano Reggiano
  • 1/2 tsp crushed red pepper flakes
  • 1 large rosemary sprig
  • 1/4 cup parsley minced

Instructions

  • Begin by removing kale stems and lightly chopping leaves.  Mince 6 cloves garlic.  Chop 2 cups onion, 1 cup celery, 1 cup carrot and 1 cup zucchini into small bite size pieces.  Chop the fresh parsley.
  • Saute the 1/4 pound of pancetta in a large pot in a 1/4 cup of olive oil on medium heat.  After 5 minutes add the garlic and saute for 2 minutes more.  Next, add all the diced veggies except the kale and cook until softened for about 10 minutes.  
  • After the veggies have softened, add the tomato paste and cook for 3 minutes more, then add the kale and stir to combine.  Add the stock, cannellini beans, parmigiano reggiano rind, crushed red pepper flakes and rosemary to the pot.  Bring to a simmer then lower heat to medium-low and let cook for 20-30 minutes.
  • When soup has finished cooking taste test and adjust salt and pepper if necessary.  Add the parsley and a large drizzle of extra virgin olive oil and stir to combine.  Ladle the soup over pieces of day old bread in individual bowls.  Serve with more bread, grated parmigiano and extra virgin olive oil on the side.  Enjoy!

Notes

  • No extra salt was added, adjust accordingly.
  • Use a 1/2 cup of grated Parmigiano Reggiano in place of rind if required.
  • Serve with plenty of bread to thicken, extra virgin olive oil, crushed red pepper, black pepper, and grated cheese on the side.
  • The soup is even better the next day.  If too thick, just add some water to thin out when reheating.

Nutrition

Calories: 754kcal | Carbohydrates: 90.9g | Protein: 39.4g | Fat: 28.1g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 629mg | Potassium: 2133mg | Sugar: 7.1g | Calcium: 250mg | Iron: 11.7mg