This Tuscan white bean and kale soup is a delectable variation of the renowned Italian dish, ribollita, traditionally made with stale bread. A vegan-friendly twist, this recipe sets the bread aside, allowing it to be dipped into the flavorful broth. The preparation is quick, requiring just 10 minutes, followed by 35 minutes of cooking, resulting in a total time investment of 45 minutes.

The symphony of flavors begins with a sauté of leek, carrot, and celery in extra virgin olive oil, creating a foundation of earthy sweetness. Garlic and red chili flakes join the medley, infusing the pot with aromatic intensity. Cherry tomatoes make their entrance, adding bursts of freshness as they gently break down. Fresh thyme and rosemary contribute herbal notes, while cannellini beans and vegetable stock form the heart of the soup, simmering to perfection.

The final act involves the introduction of cavolo nero, or Tuscan kale, which lends a hearty and nutritious element to the dish. A mere five minutes of simmering with the lid on allows the kale to wilt gracefully into the flavorful concoction. A finishing touch of fresh parsley brightens the ensemble, and the soup is seasoned to taste with salt and pepper. Accompanied by crusty bread, this vegan delight offers a nutritional profile, with each serving providing 271 calories, 8g of total fat, 9g of fiber, and 13g of protein. A comforting and wholesome experience, this Tuscan white bean and kale soup is a testament to the timeless allure of Italian cuisine.

Tuscan White Bean and Kale Soup (Ribollita)

This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!

Prep Time10 minutes

Cook Time35 minutes

Total Time45 minutes


  • 2 tablespoons extra virgin olive oil
  • 1 medium leek, diced (white and light green part only)
  • 1 medium carrot, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, finely chopped
  • 1/2 teaspoon red chilli flakes
  • 250 g (1/2 lb) cherry tomatoes, halved
  • 1/2 tablespoon fresh thyme, finely chopped
  • 1/2 tablespoon fresh rosemary, finely chopped
  • 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
  • 1.5 litres (6 cups) vegetable stock
  • 1 bunch cavolo nero (Tuscan kale), stems removed, shredded
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste


  1. Heat the olive oil in a large heavy bottom pot and saute the leek, carrot and celery for 8-10 minutes over medium heat until they soften.
  2. Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant. Add the cherry tomatoes and cook for 3-5, stirring occasionally, until they start to break down.
  3. Next, stir in the fresh thyme and rosemary, then add the beans and veggie stock. Stir to combine and bring the soup to a boil.
  4. Lower the heat and simmer for 15 minutes with a lid on, then stir in the cavolo nero. Put the lid back on and continue to simmer for another 5 minutes until the kale wilts.
  5. Stir in the fresh parsley, season to taste, and serve with crusty bread.

Nutrition Information:



Serving Size:

Amount Per Serving: Calories: 271Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1115mgCarbohydrates: 23gFiber: 9gSugar: 5gProtein: 13g

Nutritional information is an estimate provided by an online nutrition calculator.