Tuscan Kale Ribollita Soup

Most of the recipes on Mamma Mia Kitchen are southern Italian based and are mostly Neapolitan recipes. However one of our absolute most favorite cities is Florence, Italy. Florence is a beautiful city where the 16th century Renaissance period was born. The architecture, art and cuisine make it unique from all of Italy.

Tuscan cuisine is unique from Neapolitan cuisine in that it is more meat and plant based. Many Tuscan dishes contain rich mixes of different type of leafy vegetables and beans. This recipe in particular is a rich and healthy mix of all types of leafy greens such as kale, green cabbage and swiss chard. It also contains a healthy mix of cannelinni beans and potatoes giving the soup a thick and starchy texture. This recipe is also a great vegetarian dish that still packs a punch.

Ribollita is typically eaten with pieces of leftover stale Tuscan bread in between the layers of soup. If you have never tasted it, Tuscan bread in itself is very unique. It is normally made without any salt and has a very unique flavor. For this recipe, I used regular stale Italian bread as I didn’t have any Tuscan bread. I also used Mutti Doppio Concentrato Tomato Paste to give the soup a slight tomato flavor.

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Tuscan Kale Ribollita Soup

Recipe by Mamma Mia KitchenCourse: SoupsCuisine: Italian, TuscanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Calories

200

kcal

Total time

1

hour 

50

minutes

A traditional dish from Tuscan cuisine that is a rich and healthy mix of all types of leafy greens such as kale, green cabbage and swiss chard.

Ingredients

• 15.5 oz can of cannelinni beans

• 1 onion

• 2 stalks of celery

• 2 carrots

• 1 tbsp of tomato paste

• 4-5 kale leaves

• 4-5 green cabbage leaves

• 4-5 swiss chard leaves

• 2 potatoes.

• 4 tbsp of extra virgin olive oil.

Directions

• Ingredient prep:
• Chop the onion, carrots and celery stalks into small pieces.
• Peel the potatoes and chop them into 1/2 inch cubes.
• Drain the beans and remove half of them.
• Using a blender, blend half of the beans into a paste.
• Rip of the leaves from the stem of the kale and swiss chard, leaving behind the stems.
• Chop the kale, swiss chard and green cabbage into small strips.
• Cooking:
• In a large pot, add the onion, carrots, celery and extra virgin olive oil.
• Cook them on a medium high heat until the veggies have become soft. Here we are creating what is called the soffrito, or the base of the soup.
• Add a tbsp of tomato paste and a cup of water and mix well.
• Add the chopped potatoes and cook for 2 minutes.
• Add the bean paste, kale, swiss chard and green cabbage.
• Add enough water to the pot to slightly cover all the veggies.
• Bring the pot to a boil.
• Boil on a medium heat for an hour, stirring occasionally to prevent the veggies from sticking to the bottom of the pot.
• Add salt and pepper to your liking.
• Add the remaining half of the beans to the soup and mix well.
• Let the soup cool down for about 30 minutes.
• In a large bowl, line the bottom with the stale bread.
• Pour the soup over and Buon Appetito!