📝 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 simmered in a rich, aromatic broth enriched with savory pancetta and finished with the earthy bite of Lacinato kale. This dish is a celebration of simple, high-quality ingredients that transform into a soul-warming meal perfect for chilly evenings.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra virgin olive oil (high quality for finishing)
- 4 ounces Pancetta (diced small; omit for vegetarian version)
- 1 Yellow onion (large, finely diced)
- 2 Carrots (medium, peeled and diced into rounds)
- 2 Celery stalks (finely diced)
- 4 Garlic cloves (minced)
The Body and Broth
- 2 cans Cannellini beans (15 oz each, rinsed and drained)
- 6 cups Vegetable or chicken stock (low sodium preferred)
- 1 piece Parmesan rind (approx 2-3 inches, adds deep umami flavor)
- 1 sprig Fresh rosemary (left whole for easy removal)
- 2 sprigs Fresh thyme (left whole)
- 1/2 teaspoon Red pepper flakes (adjust for heat preference)
The Greens and Finishing
- 1 large bunch Lacinato kale (stems removed, leaves chopped into 1-inch ribbons)
- 1 tablespoon Lemon juice (freshly squeezed)
- to taste Kosher salt
- to taste Black pepper (freshly cracked)
- 1/4 cup Parmigiano-Reggiano (freshly grated for garnish)
👨🍳 Instructions
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1
Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat has rendered and the pancetta is golden and crispy (about 5-7 minutes).
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2
Using a slotted spoon, remove the crispy pancetta and set aside on a paper towel, leaving the rendered fat in the pot. If the pot is too dry, add 1 tablespoon of olive oil.
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3
Add the diced onion, carrots, and celery (the 'mirepoix') to the pot. Sauté for 8-10 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic and red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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5
Add 1 cup of the drained cannellini beans to a small bowl and mash them with a fork into a paste. This secret step creates a naturally creamy texture without dairy.
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6
Add the whole beans, the mashed bean paste, and the stock to the pot. Stir well to combine.
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7
Toss in the parmesan rind, rosemary sprig, and thyme sprigs. These will infuse the broth with incredible depth as it simmers.
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8
Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and simmer for 20-25 minutes to allow the flavors to meld.
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9
Remove and discard the parmesan rind and the woody stems of the rosemary and thyme.
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10
Stir in the chopped Lacinato kale. Simmer for another 5 minutes until the kale is tender and bright green.
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11
Stir the crispy pancetta back into the pot. Add the fresh lemon juice to brighten the flavors.
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12
Taste the soup and season with kosher salt and freshly cracked black pepper. Note: The parmesan rind and pancetta add salt, so taste before adding more.
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13
Ladle the hot soup into deep bowls. Drizzle each serving with a touch of high-quality extra virgin olive oil and a generous sprinkle of grated Parmigiano-Reggiano.
💡 Chef's Tips
Don't skip the parmesan rind; it’s a 'chef’s secret' for adding a savory, nutty backbone to broths. Mashing a portion of the beans is the best way to achieve a thick, velvety consistency without using heavy cream. If using curly kale instead of Lacinato (Dino) kale, massage it slightly with olive oil first to soften the tougher fibers. For a vegetarian version, swap the chicken stock for vegetable stock and replace pancetta with a teaspoon of smoked paprika for depth. This soup actually tastes better the next day as the starch from the beans further thickens the broth.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, dry Italian white wine like Vermentino or Pinot Grigio. Accompany with a simple arugula salad dressed with lemon and shaved fennel. Top with a dollop of basil pesto for an extra burst of herbaceous flavor. Serve alongside a platter of roasted Mediterranean vegetables.