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Ribollita, White Bean Soup

A very flavorful soup, full of seasonal products that can be enjoyed year round. Make it steaming hot in winter, or serve it cold as an appetizer in summer.


  • 250 g white beans dried
  • ½ onion
  • 2 carrots
  • 1 garlic bulb
  • 1 bunch of kale
  • 1 bunch of spinach
  • 3 to 4 to tomatoes peeled
  • 1 cup pancetta
  • Olive oil
  • Salt
  • Pepper


  • The day before, place your bean in water and let soak overnight.
  • The next day, rinse the beans, bring water to boil and cook the beans in the water for about 50 minutes.
  • In the meantime, peel and chop your veggies (onion, carrots, garlic and tomatoes). Remove the stem of the kale (the hard part of it) and chop both kale and spinach.
  • Once the beans are cooked, reserve about 2 cups of them and blend the rest with their water.
  • In a large, heavy bottom pot, heat olive oil over medium heat and add onions. Sautee for about 8 minutes, then add the garlic. Cook for about 1 minute, until fragrant.
  • Add carrots, spinach, and kale. Cook for 2 minutes, time for the green leaf to reduce in size. Add chopped tomatoes, blended beans and water as needed (I added about 2 cups, but it depends on how liquid your preparation is already). Add salt and pepper to taste.
  • Cover and let simmer for about 45 minutes. Add the beans and pancetta and cook for another 15 minutes.
  • Rectify seasoning to your taste and cook a little longer if needed.
  • Enjoy hot with a piece of bread on the side in winter, or even cold in summer!