• Active Time 30m
  • Total Time 18h 10m
  • Rating ****

Serves 8

Ribollita is proof that some soups are better the next day, for it means "reboiled". I always cook my own beans for this soup because they taste so much better than canned, plus they produce a flavorful broth. Also, be sure to use black kale if you can find it. Since this soup is Tuscan, why not serve it with a Tuscan red wine, such as Chianti, Montepulciano or Morellino di Scansano. It will be quite thick, more of a potage than a soup. Cooking.com Tip: The cannellini beans add texture and mild flavor to this vegetable-laden soup. Don't use canned beans because the dried beans help produce a flavorful broth and won't become mushy while cooking.


  • 2 cups dried cannellini beans
  • 2 teaspoons salt
  • 1/4 cup plus 5 tablespoons olive oil
  • 2 leeks (white parts only), chopped
  • 1 large onion, finely chopped
  • 2 celery stalks with leaves, chopped
  • 2 large carrots, peeled, chopped
  • 2 bunches kale, stemmed, leaves coarsely chopped
  • 5 cups shredded Savoy cabbage
  • 1/2 cup chopped fresh parsley
  • 2 large garlic cloves, minced
  • One 14 1/2-ounce can diced tomatoes with juices
  • 2 small russet potatoes, peeled, chopped

  • 8 large pieces ciabatta or other country-style bread
  • 1 large garlic clove, halved
  • Freshly grated Parmigiano-Reggiano cheese



Soak beans in a large bowl with enough cold water to cover by 3 inches, at least 4 hours or overnight. Drain.

Place 2 quarts water, beans and salt in large pot. Bring to boil over medium-high heat. Reduce heat to medium, cover partially and simmer until beans are tender, stirring occasionally, about 45 minutes.


Heat 1/4 cup oil in a heavy large wide soup pot or Dutch oven over medium-low heat. Add leeks, onion, celery and carrots. Saute until onion is soft but not brown, about 12 minutes. Add kale, cabbage, parsley and minced garlic. Cover and cook over low heat until cabbage and kale are wilted, stirring occasionally, about 30 minutes. Add beans with their broth, tomatoes with juices and potatoes. Bring to boil over high heat. Reduce heat and simmer gently until potatoes are tender, about 25 minutes. Cool soup. Cover and refrigerate overnight.

Bring soup to boil over medium-high heat, stirring occasionally. Season soup to taste with salt and pepper.

Preheat broiler. Broil bread until golden brown, about 2 minutes per side. Rub cut side of garlic clove over bread. Brush with 3 tablespoons oil.

Ladle soup into 8 bowls. Drizzle remaining oil equally over each. Place toasts atop soup. Serve soup, passing cheese separately.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4665

nutrition information per serving

383 calories; 17g total fat; 0mg cholesterol; 494mg sodium; 52g carbohydrates; 9g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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