Valerie Bertinelli’s Ribollita Soup

Valerie Bertinelli first tried this classic peasant soup while on vacation in Italy. It's one of her favorite meals because it's easy to make and incredibly satisfying. Chockfull of vegetables that can lower your risk of getting cancer, it's the perfect weeknight meal.

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Serves 6


  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, preferably with leaves, chopped
  • pinch of kosher salt
  • 1 tbsp extra-virgin olive oil
  • 1 can (28 oz) whole tomatoes, cut up
  • 3 cups reduced-sodium vegetable broth
  • 1/4 tsp dried thyme
  • freshly ground black pepper
  • 1 bunch of Tuscan kale
  • 1 can (10 oz) cannellini beans, rinsed and drained
  • 2 alrge slices peasant bread, cut into chunks
  • freshly shaved Parmigiano-Reggiano cheese


Saute the onion, carrot, celery and a pinch of salt in the in a large dutch oven or soup pot, over low heat, covered, stirring occasionally, until soft – about 7 minutes.

Add tomatoes (with juice), broth and thyme and bring to a boil.

Reduce to a simmer and cook, partially covered, until the vegetables begin to become tender – about 15 minutes.

Season with salt and pepper.

Add the kale and simmer, covered, until kale is soft – about 15 minutes.

Add the beans and bread and simmer on low until the bread starts to soften – about 5 minutes.

Serve bowls of soup with drizzles of oil and cheese.