Dinner, Healthy (ish), Holiday, Soups, Vegetarian

Kale Ribollita

And just like that, we’re back.

Back to reality, back to alarm clocks and emails and to-do lists and hashtag goals. Can we just all go back to bed? The goals thing is giving me a headache.

This break was maybe my favorite. I slept a lot, thought a lot, wrote down dreams and hopes, hung out with Amelia and Josh and my mama and friends.

And though the vacation flew by and I wish I could do it again, I’m super excited about 2016. I love fresh starts. I love clean and bright things and this new year feels hopeful. I’m kicking this whole “let’s eat healthy” phase we’re all going through with a healthy-ish recipe.

Kale Ribollita

I’m not all that great with healthy (although I’m starting this thingy tomorrow, plz keep me in your thoughts) so it’s not outright healthy just healthy-ish.

Ribolitta is a Tuscan soup often thickened with bread. Some people put bacon or sausage or meat in it, but I prefer a veggie version.

I like lucinato kale and sweet carrots. I like this with more broth than what’s typical because I love slurping soup. And I love the lemon juice. I think it’s essential, though totally untraditional. And I love, love a lot of crushed red pepper. The soup is flavorful and deep yet very light.

Kale Ribollita

Kale Ribollita

Kale Ribollita

Kale Ribollita My favorite part of this soup is the bread. Duh. I put a ton of parmesan on it and stuck it under the broiler. I put each slice in the empty soup bowl and then ladled the warm soup on top. And then added MORE cheese.

It was dreamy and tasted just sorta healthy but all the way delicious.

Kale Ribollita


Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 6


  • 3 tablespoons olive oil,, plus more for topping
  • 2 shallots,, peeled and roughly chopped
  • 2 ribs of celery, diced
  • 3 small carrots,, peeled, ends trimmed and sliced into rounds
  • 3 garlic cloves, minced
  • 1 teaspoon crushed red pepper, (if you don’t like heat, decrease to 1/2 teaspoon)
  • 1/2 teaspoon salt
  • 1 sprig of fresh rosemary
  • 2 sprigs of fresh thyme
  • 1 (15-ounce) can of San Marzano whole or diced tomatoes
  • 2 (15-ounce) cans of cannellini beans or great white northern bean
  • 3 1/2 cups low-sodium chicken stock or vegetable stock
  • 1 bunch of lucinato kale, sliced
  • Juice from 1/2 lemon
  • 1 baguette, cut into slices
  • 3 ounces finely grated Parmesan-Reggiano


  • In a medium pot, set over medium heat, add the olive oil. When the oil is warm, add the shallots, celery and carrots. Cook for 5 to 7 minutes, until softened. Mix in the garlic, along with the crushed red pepper, salt and rosemary and thyme; cook until fragrant, about 1 to 2 minutes.
  • Pour in the can of tomatoes, beans and stock. Mix in the kale and bring the soup to a gentle simmer. Reduce the heat to low, cover the pot and cook for 10 to 15 minutes, until the soup’s flavors merry.
  • Meanwhile, slice up the baguette, place in a pan and top bread with a liberal handful of Parmesan cheese. Transfer to under the broiler until melted, about 1 to 2 minutes. Divide the slices of bread amongst soup bowls.
  • Lastly, stir in the lemon juice and salt to taste (I ended up adding an additional 1/2 teaspoon of salt). And then ladle the soup into each bowl, on top of the bread. Top with more Parmesan. This soup is great heating up. Soup will last up to 3 to 4 days in the fridge.
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  • Avatar
    Reply Tori January 4, 2016 at 1:12 am

    Happy 2016! I totally know what you mean about so many goals and the ensuing headaches, same here. I’m happy to hear that you’ve got such optimism for the fresh new year though, it’s inspiring. This soup looks so delicious and cozy! Good luck with your healthy-ish thingy!

    • Adrianna Adarme
      Reply Adrianna Adarme January 4, 2016 at 10:45 am

      Happy New Year, Tori! Thanks. I’ll let you know how it goes. :/

  • Avatar
    Reply Katrina @ Warm Vanilla Sugar January 4, 2016 at 5:28 am

    This soup looks like the perfect way to begin the year! So delicious!

  • Avatar
    Reply Melissa @thescissortailkitchen January 4, 2016 at 5:52 am

    This sounds amazing! Hearty but light. Love the pics.

  • Avatar
    Reply Summer January 4, 2016 at 7:58 am

    Happy New Year to you! This soup looks so tasty and sounds so flavoursome ♥


  • Avatar
    Reply cynthia January 4, 2016 at 8:14 am

    YES to this!!! I’m all about healthy-ish with emphasis on the -ish. Everything about this ribollita sounds delicious.

  • Avatar
    Reply Kelsey M January 4, 2016 at 8:14 am

    What a wonderfully filling soup- nice and cozy 😉

    Btw I *love* those pinch plates you have!

    • Adrianna Adarme
      Reply Adrianna Adarme January 4, 2016 at 10:46 am

      Thanks, I made ’em! They’re my favorite things to make bc they’re easy haha.

  • Avatar
    Reply Mollie January 4, 2016 at 8:21 am

    I’ve never seen this dish before, but it looks EXCELLENT for the new year and the cold weather!

    xoxo Mollie

  • Avatar
    Reply Megan | Hint of Vanilla January 4, 2016 at 8:59 am

    I might have to try this tonight, it looks like a perfect cold weather meal! And soup with tons of cheese and bread – I’m down.

  • Avatar
    Reply Celia Becker @ After Orange County January 4, 2016 at 11:14 am

    This looks so delicious with all the things I love packed in one big bowl of warmth. Just what I need today as we are expecting 2 feet of snow. Bring it on…

    • Adrianna Adarme
      Reply Adrianna Adarme January 5, 2016 at 9:32 am

      2 feet of snow?!?! Yowza! (I’m secretly jealous.)

  • Avatar
    Reply Stu B. January 4, 2016 at 2:36 pm

    The name of the soup tells you that it is a re-boiled soup. You make it one day and chill it and reboil it the next day and the bread thickens it even more and the flavor is even deeper. The kale is often the dark Dino kale. It is a peasant recipe so you can toss in some pasta and extra beans you have laying around. I’ll never forget enjoying it in Florence at ZahZah’s a small hole in the wall restaurant behind the central market, enjoying lunch, sitting on a stool made of a tree stump, eating at a communal table with workers from the market.

  • Avatar
    Reply Kari January 4, 2016 at 2:41 pm

    What an interesting dish!

  • Avatar
    Reply Samantha January 4, 2016 at 3:01 pm

    Happy 2016! This looks amazing. I love anything with bread, it’s my kryptonite. Haha! Thanks for sharing 🙂

  • Avatar
    Reply Mick January 4, 2016 at 6:30 pm

    Super nice pictures. Gorgeous looks!

  • Avatar
    Reply Sammie January 4, 2016 at 11:23 pm

    Yum I love this soup, it looks delicious and hearty. I’m with you on leaving meat out and keeping it all vegetables – I’m not a vegetarian, it just works better with the bread and cheese. Fantastic recipe. Happy 2016 and best wishes with your healthy eating. Sammie.

    • Adrianna Adarme
      Reply Adrianna Adarme January 5, 2016 at 9:33 am

      I’m definitely not vegetarian but I always feel better after a meal when it’s not super meat-heavy.

  • Avatar
    Reply DessertForTwo January 5, 2016 at 7:01 am

    I love love love ribollita. This looks divine.

    Happy New Year, friend! <3

  • Avatar
    Reply Nicole @ Young, Broke and Hungry January 5, 2016 at 8:49 am

    This soup looks amazing! Good luck on the cleanse. I have never done one before, but they have always intrigued me.

    • Adrianna Adarme
      Reply Adrianna Adarme January 5, 2016 at 9:33 am

      I’ve done one a long time ago and it’s definitely not fun but I felt SO much better after.

  • Avatar
    Reply abby January 5, 2016 at 9:19 am

    I just made this! It was perfect for this cold, blustery day. I only had butter beans on hand but they worked beautifully. The fresh herbs really taste amazing and the shallots lend a wonderful flavor. I am excited to have such a wonderful meal to enjoy during my next 3 12 hours shift! Thank you, Adrianna!

    • Adrianna Adarme
      Reply Adrianna Adarme January 5, 2016 at 9:34 am

      YAY! This makes me so happy. I bet butter beans would be fantastic. Good luck with all those shifts–ooof! xo

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    Reply Valeria January 7, 2016 at 10:16 am

    Yummy!! 🙂 Made this soup the day you uploaded it to the blog, I was looking for dinner ideas and you made it so easy! This is so good! I love, love, love the bread in the bottom of the bowl with lots of cheese! 🙂 I might be adding the cheesy bread to more soups from now on! 🙂 Thank you again for saving the day!! 🙂

  • Avatar
    Reply Kate January 7, 2016 at 11:00 am

    I love this kind of stuff. I have a weird affinity for soggy bread so this looks absolutely delish! Happy New Year!

  • Avatar
    Reply Gwen January 9, 2016 at 3:10 pm

    This looks like the ultimate in comfort food, especially on a cold, rainy day.

  • Avatar
    Reply Roshni January 12, 2016 at 10:12 am

    Made this last night – super easy and very flavorful!! Also, very healthy if you leave out the cheesy bread – new years resolutions and all. Assuming this will get added back in by me come March 🙂 Thanks for another great recipe!

  • Avatar
    Reply Rahul @ samosastreet January 12, 2016 at 11:20 am

    This stew looks incredible. Adding to my lists!

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    Reply Maggie January 12, 2016 at 7:57 pm

    I recently took a cooking class at Sur la Table and we made a Ribollita! But thanks for posting this veggie version, perfect for meatless Mondays and when my vegetarian bestie comes to town!

    • Adrianna Adarme
      Reply Adrianna Adarme January 13, 2016 at 11:49 am

      The meat-y version looks SO good but right now I’m trying to kinda chill on heavy meat. My boyfriend thinks it’s a travesty that I made it veggie haha.

  • Reply Tuscan Ribollita Soup - Sweet Poppy Seed January 19, 2016 at 6:01 pm

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    Reply Brittany January 31, 2016 at 3:14 pm

    This is so comforting and delicious! Made it and I enjoy that it’s nutritious yet feels a bit indulgent even without the meat. Just wondering-are we supposed to drain and rinse the beans? That’s what I did but wasn’t sure if I’m missing out on liquid/flavor? Also wondering if we leave the herbs whole and fish them out or strip…and maybe chop? This soup was fantastic so the recipe was forgiving. Thanks!

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