Ribollita with Lacinato Kale and Parmesan Broth

A hearty and flavorful Tuscan bread and vegetable soup, featuring Lacinato kale, cannellini beans, seasonal vegetables, and a rich Parmesan broth.

Prep Time

20 minutes

Total Time

80 minutes

Calories

420

Level

Medium

Yields

6 servings

Cost

£1.30

Season:

☀️ Summer•❄️ Winter

Meal Type:

Soup•Bread•Side Dish

Cuisine:

Italian

Mood:

Comfort Food

Ingredients

Servings

3tablespoonsOlive oil(Extra virgin)

£0.25

1mediumOnion(Chopped)

£0.40

2mediumCarrots(Peeled and chopped)

£0.20

2Celery stalks(Chopped)

£0.30

3clovesGarlic(Minced)

£0.15

1bunchLacinato kale(Also known as Tuscan kale or cavolo nero, stems removed and chopped)

£1.50

1canCannellini beans(15 ounces, drained and rinsed)

£0.70

1canDiced tomatoes(28 ounces, with juice)

£0.65

6cupsVegetable broth(Low sodium)

£0.90

1Parmesan rind(From a block of Parmesan cheese)

6slicesCrusty bread(Day-old preferred, such as ciabatta or sourdough, cut into 1-inch cubes)

£1.20

1teaspoonRosemary(Dried or 1 tablespoon fresh, chopped)

£0.10

1teaspoonThyme(Dried or 1 tablespoon fresh, chopped)

£0.10

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack pepper(Or to taste)

£0.05

1cupOptional seasonal vegetables(Such as zucchini, butternut squash, or potatoes, chopped)

£0.80

ForservingGrated Parmesan cheese(For garnish)

£0.50

Total Cost

£7.81

£1.30 per serving

The Method

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery, and cook until softened, about 5-7 minutes.
2
Add garlic and cook for 1 minute more, until fragrant.
3
Stir in the Lacinato kale and any other optional seasonal vegetables you are using. Cook until the kale is slightly wilted, about 3-5 minutes.
4
Add the cannellini beans, diced tomatoes (with juice), vegetable broth, Parmesan rind, rosemary, and thyme. Season with salt and pepper.
5
Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, to allow the flavors to meld. The longer it simmers, the better the flavor will be. Remove the Parmesan rind before serving.
6
Add the cubed bread to the soup and stir to combine. Simmer for another 10-15 minutes, or until the bread has softened and thickened the soup to your desired consistency. Add more broth if needed to adjust the consistency.
7
Taste and adjust seasonings as needed.
8
Serve hot, garnished with grated Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (500g)

420 kcal / 1757 kJ

Carbs

50g

19% of RDA

Fat

18g

26% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

8 g

9% of RDA

Sodium

1050 mg

46% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, use homemade vegetable broth.

The soup can be made a day ahead and reheated. The flavors will continue to develop overnight.

If you don't have Lacinato kale, you can substitute with regular kale or spinach.

Add a drizzle of good quality olive oil to each serving for extra flavor.

Adjust the amount of bread to your liking. More bread will create a thicker soup.

If you prefer a smoother soup, you can use an immersion blender to partially blend it after the bread has softened.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Vegetable peeler

Wine Pairings

No wine pairing suggestions available for this recipe.

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