Ribollita Toscana (Florentine Cavolo Nero Kale, Cannellini Bean & Bread Potage) – Authentic Italy Recipe
The soul of the Tuscan countryside: a thick, slow-simmered bean and black kale stew drizzled with peppery olive oil.
- Country of Origin
- 🇮🇹 Italy (Southern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Creamy white cannellini beans, Tuscan black kale (cavolo nero) and savoy cabbage, Rustic country bread, Rosemary, Thyme
Ingredients for Ribollita Toscana (Florentine Cavolo Nero Kale, Cannellini Bean & Bread Potage) (4 Servings)
- 1.25 lbs (or 2.5 cups) creamy white cannellini beans, prepped into bite-sized pieces
- 1.5 cups Tuscan black kale (cavolo nero) and savoy cabbage, washed and trimmed
- 1 cup rustic country bread
- 1 medium onion and 3 cloves garlic, finely minced with rosemary
- 1.5 tbsp traditional Italy seasoning (thyme, garlic, generous fruity Tuscan extra virgin olive oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and rosemary for 3–4 minutes until fragrant.
- Stir in thyme, garlic, generous fruity Tuscan extra virgin olive oil and toast for 45 seconds to release the essential oils of Italy's kitchen.
- Add creamy white cannellini beans and Tuscan black kale (cavolo nero) and savoy cabbage, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in rustic country bread, adjust seasoning, and ladle steaming hot into deep bowls.