Tuscan White Bean Soup

Tuscan white bean soup, also known as "Ribollita," is a classic Italian dish that originated in Tuscany. The soup is made with cannellini beans, pancetta, and a variety of vegetables such as onions, carrots, celery, and kale. The dish is known for its rustic and hearty flavor, with a thick texture that results from the technique of simmering the soup for an extended period.

To prepare Tuscan white bean soup, the pancetta is typically sautéed first in olive oil until crispy, adding a depth of flavor to the soup. The beans are then added with vegetables and simmered for at least an hour to achieve a creamy and thick texture. Top with drizzled olive oil, sliced prosciutto, and fresh greens and serve along with fresh bread or crostini.

SoupVegetablesBeansItalian

Prep Time: 15 min

Cook Time: 1 hour 20 min

Total Time: 1 hour 35 min

Yield: 4 servings

A bowl of Tuscan white bean soup.

Ingredients

  • 4 ounces of diced pancetta
  • 1 carrot
  • 1 celery stalk
  • 1 small onion
  • 2 garlic cloves, chopped
  • 2 cans, white beans
  • 1 quart, low salt chicken broth
  • 2 cups (handful), chopped Escarole
  • ¼ tsp. black pepper
  • 1 Tbsp. basil
  • ½ tsp. thyme
  • ⅛ tsp. ground cumin
  • 1 Tbsp. sherry or 1 tsp. white wine vinegar
  • Chopped prosciutto and escarole for garnish.

Equipment

  • 8 quart pot with lid

Instructions

Brown

  1. 1.
    Brown the diced pancetta in the pot for about 10 minutes.
  2. 2.
    Remove the browned pancetta and set it to the side on a paper towel.

Combine

  1. 3.
    Add finely diced carrot, celery, and onion to the pot and sauté for about 15 minutes or until the vegetables are soft.
  2. 4.
    Add garlic and spices and sauté for a minute or two.
  3. 5.
    Stir in the beans.
  4. 6.
    Add a quart of chicken stock and bring it to a boil.

Simmer

  1. 7.
    Add the escarole and browned panchetta.
  2. 8.
    Reduce heat and simmer for 45 minutes.
  3. 9.
    Remove a ladle full of beans to a separate bowl, then blend or mash and return them to the pot to thicken.
  4. 10.
    Add sherry or white wine vinegar.
  5. 11.
    Salt to taste.
  6. 12.
    Simmer for 10 minutes to thicken.
  7. 13.
    Ladle into a bowl to serve, then top with chopped prosciutto, escarole, and a drizzle of olive oil.