Tuscan White Bean Soup.. Ribollita.

Tuscan White Bean Soup.. Ribollita.

Ingredients :

1/4 Cup light tasting olive oil
1 Large onion chopped
3 Garlic cloves minced
2 Large carrots chopped
2 Celery stalks chopped
1 Teaspoon dry basil
1/4 Teaspoon red pepper flakes
1 Can Italian plum tomatoes (sauce and chop the tomatoes)
2 Fresh tomatoes chopped
6 Cups vegetable broth
2 Cans white beans drained and rinsed
4 Cups coarsely chopped kale
Salt and pepper to taste


  1. Remove ½ cup of white beans and set aside.
  2. On the stove over medium heat, add oil to a large pot.
  3. Once the oil is hot add onion and garlic.
  4. Sautee until onion is soft.
  5. Add remaining ingredients (not the ½ cup of beans or kale) and bring to a boil.
  6. Lower temperature to medium-low and cook until carrots and celery are cooked through.
  7. Remove 1 cup of liquid (its ok if some veggies make it in.)
  8. Add 1 cup of liquid and ½ cup white beans to the blender and blend until smooth.
  9. Add blended bean and soup mix back into the soup and add kale.
  10. Simmer on low 5 minutes
  11. Serve.

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