Hearty Ribollita: Tuscan White Bean and Pumpkin Soup

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenHearty Ribollita: Tuscan White Bean and Pumpkin Soup
Skill Level
Preparation Time 20 minutes Total Time 60 minutes
Servings 8 Cost Per Serving $1.85
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Image of the Ribollita


1Medium Onion, roughly diced
2Medium Carrots, roughly diced
3Celery Stalks, roughly diced
3 clovesGarlic, crushed
1 1/2 cupsSquash or Pumpkin, roughly diced
1 1/2 cupsCannellini, Navy or White Kidney Beans, drained and rinsed
1Large Potato, roughly diced
28 oz canDiced Tomato
28 ozWater
3 cupsKale, roughly chopped
2 tbspOlive Oil
1 tspChili Flakes (optional)
2 tspDried Oregano
To TasteSea Salt and frshly Ground Black Pepper


  1. ‚ÄčIn a large soup pot over medium heat, add olive oil. Add garlic and chili flakes. Cook for 3 minutes until lightly brown, make sure not to burn.
  2. Add the onion, celery, garlic and oregano. Stir well and cook for about 5 minutes.
  3. Add pumpkin, potato, tomatoes and beans. Fill the can up with water and add that as well. Add Kale.
  4. Raise heat to high, bring to a boil, and then reduce heat to medium and simmer for 25 to 35 minutes, or until the potatoes are cooked through.
  5. Stir the bread through and season to taste.
  6. Top with a little parmesan cheese if you like.


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