🥬 Ribollita with White Beans and Kale · by Dr. Michael Greger & Robin Robertson, NutritionFacts.org

✅ Salt-, oil-, and sugar-free as written (verified) · 🌐 External recipe · 🎥 No video found · 🆓 Free to view, no account needed · 📅 Checked November 12, 2026

👩‍🍳 Creator and host: Dr. Michael Greger & Robin Robertson (The How Not to Diet Cookbook), on NutritionFacts.org
🍲 Soup · 👥 serves 6 · ⏱️ about 50 minutes · 🍳 one pot · 📦 great for leftovers

🌿 Our description: A Tuscan-style pot of cannellini beans, kale, savoy cabbage, and potatoes in a tomato broth with rosemary and a little nutritional yeast. Greens-heavy and very filling. 🫘

🔄 Make It the Kitchen Monk Way

✅ Already free of added salt, oil, and sugar as written. A few Kitchen Monk checks:

Ingredient	Kitchen Monk check	Status
Vegetable broth	Homemade light broth or no-salt-added, as written	As written
Canned tomatoes and cannellini beans	Salt-free, as written	Label check

📊 We have not calculated nutrition for this recipe.

🔖 Filter codes: ingredient-white-beans ingredient-beans-legumes ingredient-kale ingredient-cabbage ingredient-potato ingredient-tomato meal-soup-stew meal-dinner equip-one-pot equip-stovetop batch-cooking budget host-nutritionfacts sos-verified external free-no-account

Recipe, photos, and instructions belong to Dr. Michael Greger, Robin Robertson, and NutritionFacts.org and stay on NutritionFacts.org; we link to them and describe the dish in our own words. Our notes are Kitchen Monk’s own and are independent of Dr. Michael Greger, Robin Robertson, and NutritionFacts.org, who have not reviewed or endorsed them. Educational only, not medical advice. Report a broken link or correction: rfjeep@gmail.com.