Ribollita (Tuscan White Bean Soup)
Prep time: 
Total time: 
Yield: 6 quarts
  • 1 lb dry cannellini beans, rinsed and soaked overnight
  • 8 (ish) cups parm broth or water
  • 2-3 tbl olive oil
  • 2 yellow onions, diced
  • 5 large carrots, peeled and diced
  • 3 cloves garlic, minced
  • 3 tbl tomato paste
  • 1 cup white wine
  • 2 16oz bags of frozen chopped dark leafy greens (no need to defrost)
  • 3 tbl fresh rosemary, finely chopped
  • 3 tbl fresh sage, finely chopped
  • 3 tbl fresh thyme, finely chopped
  • 1 28oz can diced tomatoes
  • 1 28oz can crushed tomatoes
  • juice of 1 lemon
  • salt and pepper
  1. If you have already made parm broth, use that, or you can make it while you are cooking the beans: add 8-10 cup of water along with parmesan rinds and the beans to a pot, bring to a boil and simmer for an hour or so, until the beans are tender. Once this is going you can start on the soup.
  2. Heat olive oil in a large, heavy-bottomed pot (such as a Le Creuset). Saute diced onions and carrots for 5-7 minutes, seasoning with salt to help them release some liquid. Add garlic and cook another minute or so.
  3. Stir in tomato paste, and cook for a minute to allow the sugars to caramelize slightly. Pour in the wine and scrape up any bits stuck to the bottom of the pot.
  4. Add the leafy greens and saute for a few minutes until wilted.
  5. When the beans are tender, remove the rinds and puree half of them then add everything to the pot along with the remaining ingredients.
  6. Bring to a boil and let simmer 20-30 minutes to allow al of the flavors to meld. Taste for seasoning and serve with some crusty bread and a touch of parmesan (optional but recommended!)
Freeze in quart containers to have a quick and tasty dinner on hand for busy weeknight dinners.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/ribollita/