Ribollita Soup with Ham

Ribollita Soup with Ham



1 15-ounce can cannellini beans, rinsed and drained

 3 tablespoons extra-virgin olive oil

 1 medium yellow onion, chopped

 2 medium carrots, chopped

 2 celery stalks, chopped

 4 garlic cloves, minced

 1 15-ounce can crushed tomatoes

 32-ounces low-sodium chicken broth

 1 bay leaf

 2 fresh sage leaves

 2 sprigs fresh thyme leaves

 1/2 teaspoon freshly ground black pepper

 1 bunch kale, chopped

3/4-pound of spiral sliced ham or ham steak, cut into ½” cubes

 1 large chunk of day-old crusty bread, torn into 1-inch pieces (about 4 cups)

 1/2 cup grated Parmesan cheese


*Tip: feel free to use other vegetables than those listed above as this is a very forgiving soup and a great opportunity to use whatever is in your fridge that needs to be eaten!


  1. Place a large, heavy bottomed stock pot over medium heat, and add olive oil, onion, carrot, and celery. Sauté for 4-5 minutes, until vegetables become tender.
  2. Add garlic and sauté 1 minute longer, making sure garlic softens but doesn’t begin to brown.
  3. Add tomatoes, chicken broth, bay leaf, sage, thyme black pepper, beans, kale and ham. Stir to combine.
  4. Cook over medium heat for 15-20 minutes, allowing flavors to meld.
  5. Meanwhile pre-heat oven to broil. Coat torn pieces of bread with olive oil, sprinkle with salt and place under broiler until slightly brown, being careful not to burn them.
  6. Add browned chucks of bread to soup pot, barely incorporating them so they don’t get soggy.
  7. Ladle soup into bowls, top each bowl with Parmesan cheese. Serve hot.


Leftovers can be frozen for up to one month.

Leave out the bread to make this recipe gluten-free and keto diet friendly!


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