Authentic Tuscan Ribollita with Kale and Bread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty soup made with bread, kale, and cannellini beans, thickened with a rustic tomato sauce. This italian-inspired mediterranean (vegetarian) ready in about 60 minutes pairs cannellini beans, kale, day-old bread for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (12 ratings) Prep: 30 min Cook: 30 min Serves 6 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Cube bread into 1-inch pieces and toast on a baking sheet for 10-12 minutes until crisp.
  2. Step 2: In a large pot, heat olive oil over medium heat. Sauté minced garlic (3 cloves) for 30 seconds, then add chopped tomatoes (2 cups, peeled and diced) and cook 5 minutes until softened.
  3. Step 3: Add vegetable broth, cannellini beans, and 1 cup water. Bring to a simmer and cook 15 minutes.
  4. Step 4: Add torn kale leaves (1 cup) and cook 5 minutes until tender. Stir in toasted bread and cook 2-3 minutes until soup thickens.
  5. Step 5: Season with salt and pepper, then serve with additional olive oil drizzled on top.

Frequently asked questions

How long does Authentic Tuscan Ribollita with Kale and Bread take to make?

Total time is about 60 minutes (30 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Authentic Tuscan Ribollita with Kale and Bread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cannellini beans from drying out.

Can I substitute ingredients in Authentic Tuscan Ribollita with Kale and Bread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Authentic Tuscan Ribollita with Kale and Bread for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Authentic Tuscan Ribollita with Kale and Bread vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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