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Tuscan White Bean Soup, Ribolitta Style

Tuscan White Bean Soup, Ribolitta Style

Chef Joe Mazza

Pittsfield Brew Works, www.pittsfieldbrewworks.com, Pittsfield, MA



  • ½ cup fine diced bacon
  • 2 Tbsp extra virgin olive oil
  • 1 cup fine diced onion
  • 1 cup fine diced carrot
  • 1 cup fine diced celery
  • 1 can (14-15 oz) Cannellini beans (or 2 cups dried beans soaked overnight)
  • 1 ヨ 2 cups kale cut into thin strips
  • 6 cups chicken broth
  • 1 cup parmesan cheese, grated
  • 1 cup seasoned croutons
  • Salt and pepper to taste
  • Several sprigs of thyme


In a large pot heat the oil and add the bacon. When the bacon is crispy, add the onion, carrots and celery. When the vegetables are tender add the broth and the beans. Cook for several minutes then add the kale to wilt. Bring to a full boil then season with salt and pepper. To serve, ladle into a bowl, add a few croutons, sprinkle with the cheese, and drizzle with extra virgin olive oil.

Serves 6.