Tuscan Ribollita Soup with Soft-Boiled Eggs & Lacinato Kale

Tuscan Ribollita Soup

with Soft-Boiled Eggs & Lacinato Kale

25 MIN
2 Servings
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From the Test Kitchen

This rustic Tuscan recipe has its origins in the Middle Ages. A bread-thickened, tomato-based soup, ribollita is one of the region’s most popular dishes. Our version uses sourdough bread, with Italian favorites like creamy cannellini beans, earthy Lacinato kale and traditional aromatics mixed in. For a truly special finish, we’re using an array of tasty garnishes—classics like parsley and Parmesan, plus a silky soft-boiled egg served directly on top.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Tuscan Ribollita Soup with Soft-Boiled Eggs & Lacinato Kale
Title
  • 2 Farm Eggs
  • 1½ cups Cannellini Beans
  • 1 15-Ounce Can Diced Tomatoes
  • 1 Mini Sourdough Bread Boule
  • 4 cloves Garlic
  • 2 Carrots
  • 1 bunch Lacinato Kale
  • 1 Yellow Onion
  • 1 large bunch Parsley
  • 3 Tbsps Vegetable Demi-Glace
  • ½ cup Grated Parmesan Cheese
  • ⅛ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Lacinato Kale
Parmesan Cheese
Cannellini Beans
Carrots
Yellow Onion
Parsley
Vegetable Demi-Glace
Red Pepper Flakes
How To: Separate Leafy Greens from the Stems
How To: Peel a Carrot
How To: Chop Herbs
How To: Season to Taste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and small dice the onion and carrots. Peel and mince the garlic. Drain and rinse the beans. Remove and discard the kale stems; thinly slice the leaves. Medium dice the bread. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves.

Start the soup:
2 Start the soup:

In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the carrots have softened.

Make the broth:
3 Make the broth:

To the pot of vegetables, add the beans, diced tomatoes, kale, demi-glace, 3 cups of water and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to boiling on medium-high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is slightly reduced in volume.

Finish the soup:
4 Finish the soup:

Add the bread and half the parsley to the pot of soup; season with salt and pepper. Simmer, without stirring, 5 to 7 minutes, or until the soup has thickened; season with salt and pepper to taste.

Cook & peel the eggs:
5 Cook & peel the eggs:

While the soup simmers, carefully add the eggs to the small pot of boiling water. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to stop the cooking process; place in a bowl with enough cold water to cover the eggs. When cool enough to handle, carefully peel the cooked eggs.

Serve your dish:
6 Serve your dish:

Divide the finished soup between 2 bowls. Top each with a peeled egg. Garnish with the cheese and remaining parsley. Enjoy!

Tips from Home Chefs

Tuscan Ribollita Soup

Prepare the ingredients:
How To: Small Dice an Onion
How To: Separate Leafy Greens from the Stems
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and small dice the onion and carrots. Peel and mince the garlic. Drain and rinse the beans. Remove and discard the kale stems; thinly slice the leaves. Medium dice the bread. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves.

2 Start the soup:

In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the carrots have softened.

Start the soup:
Make the broth:
3 Make the broth:

To the pot of vegetables, add the beans, diced tomatoes, kale, demi-glace, 3 cups of water and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to boiling on medium-high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is slightly reduced in volume.

4 Finish the soup:

Add the bread and half the parsley to the pot of soup; season with salt and pepper. Simmer, without stirring, 5 to 7 minutes, or until the soup has thickened; season with salt and pepper to taste.

Finish the soup:
How To: Season to Taste
Cook & peel the eggs:
5 Cook & peel the eggs:

While the soup simmers, carefully add the eggs to the small pot of boiling water. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to stop the cooking process; place in a bowl with enough cold water to cover the eggs. When cool enough to handle, carefully peel the cooked eggs.

6 Serve your dish:

Divide the finished soup between 2 bowls. Top each with a peeled egg. Garnish with the cheese and remaining parsley. Enjoy!

Serve your dish:
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