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Ribollita, a Tuscan Soup recipe | In Jennie's Kitchen


Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6


  • 4 slices 74g bacon, diced (1 tbs olive oil if not using bacon)
  • 2 cloves garlic crushed
  • 3 large carrots sliced into coins
  • 3 ribs of celery diced
  • 1 medium onion diced
  • 4 cups 1L vegetable broth
  • 1 small bunch lacinato kale ribs removed & leaves torn into pieces
  • 1 can 15-ounces/425 grams white beans (1 ¾ cups)
  • I can 14-ounces/400 grams diced tomatoes
  • 2- inch piece 116g of Parmesan Rind
  • 2- inch piece 63g of French Bread, torn into bite size pieces


  • Add the bacon to a medium pot over medium-high heat. Sauté until browned and crisp. Using a slotted spoon, transfer to a paper-towel lined plate to drain.
  • Add the garlic, carrots, celery, and onion to the bacon drippings in the pot. Sauté until slightly softened.
  • Stir in the vegetable broth, cheese rind, diced tomatoes and bacon. Bring to a boil then reduce to a gentle simmer for 10 minutes.
  • Add white beans and kale. Stir. Cover the pot, and cook for 10 minutes. Add the bread cubes, and let stand off the heat a few minutes so the bread can soak up the soup a bit. Be sure to remove & discard the cheese rind before serving.