Traditional Tuscan Cannellini Bean, Kale & Potato Pot (Ribollita Style)
Method
Sauté Base: Heat olive oil in a large casserole dish over medium heat; sauté onion, carrots, celery, and garlic for 8 minutes until softened.
Simmer Soup: Stir in tomato purée, potatoes, half the cannellini beans, and vegetable stock. Cover and simmer gently for 15 minutes until potatoes are tender.
Layer & Mash: Roughly crush the remaining cannellini beans with a fork for texture, then stir them into the pot along with the shredded cavolo nero and torn sourdough bread.
Thicken & Serve: Simmer uncovered for 10 minutes until the kale is tender and the bread dissolves slightly, creating a rich, thick, stew-like consistency. Season well.
Cooking Hack: For an authentic gut-friendly flavor boost, mash half the white beans before adding them to the pot and toss in a leftover Parmesan rind during the simmering stage to create a velvety, naturally rich broth.
Nutrition Facts
Per serving
