Ribollita with White Beans and Kale

Ribollita is a rustic Italian soup that, like most soups, tastes even better when reheated and served the next day, as the flavors are allowed to develop even more—hence the name ribollita, which means “reboiled.” Traditional ribollita contains Parmesan and chunks of crusty Italian bread, but this cleaner, more modern version skips the cheese and bread in favor of superstars kale and cabbage. This soup is delicious no matter when you enjoy it, but if you have time, try to prepare it a day before you plan to serve it so it‘s truly a ribollita, a “reboiled” peasant soup.


1 large red onion,  chopped

4 garlic cloves,  minced

2 carrots,  chopped

6 cups low-sodium vegetable broth

2 celery ribs,  chopped

2 russet potatoes,  diced

1 head savoy cabbage,  chopped

1 bunch Tuscan kale, chopped

1 (28-ounce) BPA can or Tetra Pak salt-free diced tomatoes,  undrained

3 cups cooked or 2 (15-ounce) BPA can or Tetra Pak salt-free cannellini beans,  drained and rinsed

1.  Heat ¼ cup of water in a large pot over medium heat. Add the onion, garlic, and carrots. Cover and cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

2.  Add the vegetable broth, celery, potatoes, cabbage, kale, tomatoes, beans, red pepper flakes, rosemary sprig, and bay leaf. Bring to a boil, then lower the heat to a simmer and continue to cook until the vegetables are very soft, about 45 minutes.

3. Remove and discard the rosemary sprig and bay leaf, and stir in the nutritional yeast. Serve hot.