Lighter Tuscan Ribollita with White Beans and Kale

Method

1. Step 1: Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and lightly golden, about 8 minutes. The aromatics should release a sweet, savory fragrance.

2. Step 2: Add garlic, rosemary, and red pepper flakes. Stir for 30 seconds until fragrant—watch for the garlic turning golden, not brown. Add tomato paste and cook for 1 minute, stirring to coat the vegetables.

3. Step 3: Pour in the chicken broth. Bring to a gentle simmer, then add the chicken breast cubes. Cook for 12-15 minutes until chicken reaches 75°C internally and is no longer pink. Remove chicken with a slotted spoon and set aside.

4. Step 4: Add half the cannellini beans to the pot. Use a potato masher or back of a spoon to crush about half of them against the sides—this creates the signature creamy ribollita texture. The liquid should thicken slightly.

5. Step 5: Return the pot to a simmer. Add the torn bread pieces and stir to distribute. The bread will absorb broth and thicken the soup naturally, creating rustic body without cream.

6. Step 6: Add the chopped kale and stir well. Simmer for 5-7 minutes until kale is tender but still has slight bite. The leaves should darken and wilt into the broth.

7. Step 7: Return the cooked chicken to the pot along with the remaining whole beans. Stir gently to combine. Adjust seasoning with salt and pepper. Remove from heat and let rest 5 minutes.

8. Step 8: Serve in deep bowls, topped with a drizzle of olive oil and parmesan cheese if using. The soup should be thick enough to coat a spoon, with beans, kale, and chicken distributed throughout.