📝 About This Recipe
Inspired by the sun-drenched hills of Tuscany, this Ribollita-style soup is a masterclass in rustic comfort. It features creamy Cannellini beans and earthy Lacinato kale simmered in a rich, aromatic broth infused with rosemary and a hint of Parmesan rind. This soul-warming dish is not only a nutritional powerhouse but a celebration of simple, high-quality ingredients that transform into a velvety, deeply satisfying meal.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Extra virgin olive oil (high quality for best flavor)
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (peeled and cut into small rounds)
- 2 pieces Celery stalks (finely diced)
- 4 pieces Garlic cloves (minced)
The Heart of the Soup
- 2 cans (15 oz each) Cannellini beans (rinsed and drained)
- 1 large bunch Lacinato kale (stems removed, leaves roughly chopped)
- 6 cups Vegetable or chicken stock (low sodium preferred)
- 1 can (14.5 oz) Diced tomatoes (with juices)
- 1 piece Parmesan rind (approx 2-3 inches long for umami depth)
Herbs and Seasoning
- 1 sprig Fresh rosemary (kept whole)
- 1 teaspoon Dried oregano
- 1/4 teaspoon Red pepper flakes (adjust for heat preference)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Fresh lemon juice (to brighten the flavors at the end)
For Garnish
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1 drizzle Extra virgin olive oil (for finishing)
👨🍳 Instructions
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1
Heat the 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
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2
Add the diced onion, carrots, and celery (the mirepoix). Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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3
Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for just 1 minute until the garlic is fragrant, being careful not to let it brown.
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4
Add the diced tomatoes with their juices, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
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5
Pour in the vegetable or chicken stock and add the whole rosemary sprig and the Parmesan rind. Bring the mixture to a gentle boil.
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6
Once boiling, reduce the heat to low. Add half of the drained Cannellini beans to the pot.
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7
In a small bowl, mash the remaining half of the beans with a fork or a splash of stock until they form a thick paste. Stir this paste into the soup to create a naturally creamy texture.
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8
Cover the pot partially and simmer for 20 minutes to allow the flavors to meld and the vegetables to become tender.
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9
Remove the rosemary sprig and the Parmesan rind (which should now be soft) and discard.
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10
Add the chopped kale to the pot. It will look like a lot, but it will wilt down quickly. Stir and cook for another 5-7 minutes until the kale is tender but still vibrant green.
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11
Stir in the fresh lemon juice. This acidity is the 'secret' to balancing the earthy beans and rich broth.
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12
Taste the soup and adjust the seasoning with additional salt and black pepper as needed.
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13
Ladle the hot soup into deep bowls. Finish each serving with a generous dusting of grated Parmesan and a final drizzle of high-quality olive oil.
💡 Chef's Tips
For an even creamier texture without dairy, use an immersion blender to pulse the soup 2-3 times before adding the kale. Always rinse canned beans thoroughly to remove excess sodium and the metallic 'tin' taste. If you can't find Lacinato (Dino) kale, curly kale works perfectly, just ensure you remove the tough woody stems. Don't skip the Parmesan rind! It adds a savory 'umami' depth that salt alone cannot provide. This soup tastes even better the next day as the flavors continue to develop in the fridge.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp, dry Italian white wine like Vermentino or Pinot Grigio. Accompany with a side of Prosciutto-wrapped melon for a salty-sweet contrast. A simple arugula salad with a lemon vinaigrette provides a fresh crunch alongside the warm soup. For extra protein, top with a poached egg or some crumbled Italian sausage.