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Tuscan White Bean Soup (Ribollita)

A simple and hearty one pot meal to put a smile on anyone's face after a long day of holding down the hunger. The soup gets more flavorful after every reheat!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Cuisine Italian
Servings 6
Calories 160 kcal

Equipment

  • 1 large stockpot

Ingredients
  

  • 3 C cooked white beans cannellini, pea, haricot, navy or any variation of white beans
  • Blend 1 C white beans
  • 1 yellow onion, small diced
  • 4 celery stalks, small diced
  • 2 carrots, small diced
  • 2 C kale, stems removed and chopped
  • 3 - 5 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 qt vegetable broth or chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Instructions
 

  • Over medium heat, heat up olive oil. Saute onions, celery, carrots, and garlic.
  • Once vegetables are slightly browned, add tomato paste and cook for a couple minutes stirring occasionally.
  • Add in all remaining ingredients except for the kale. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes.
  • Add kale and simmer for another 2 minutes.
  • Remove from heat. Season and serve!

Nutrition

Calories: 160kcalCarbohydrates: 30gProtein: 10gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 698mgPotassium: 724mgFiber: 8gSugar: 4gVitamin A: 4604IUVitamin C: 11mgCalcium: 130mgIron: 4mg
Keyword Easy
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