Name: Farinata Toscana (Kale and Polenta Soup)
Prep time: 10 min
Cook time: 30 min
Ingredients: 4 tablespoons olive oil; 1 medium red onion (diced); 1 medium carrot (diced); 2-3 celery stalks (diced); 3 sage leaves (shredded); 1/2 pound Tuscan kale (cavolo nero, stems removed, shredded); 1/2 teaspoon salt; 1 cup crushed tomatoes; 1/2 cup tomato sauce (passata); 1 can (14 oz / 400 g) borlotti beans; 3 cups low-sodium vegetable stock; 4 oz instant polenta; Salt and freshly ground black pepper to taste

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This one's for all Tuscan kale and polenta lovers out there! Farinata Toscana is one of those hidden gems of Tuscan cuisine and it's one of the heartiest, most comforting dishes I've ever eaten.

You're looking at a heavenly mix of cavolo nero (Tuscan black kale), beans and polenta that come together in a comforting, rustic bowl of goodness.

You may think that farinata toscana has lots of things in common with the classic ribollita and you'd be absolutely right.

But unlike the slow-simmered ribollita, farinata comes together more quickly, making it a go-to for chilly evenings when you want something hearty but fuss-free.

The polenta thickens the soup into a rich, velvety consistency, while the cavolo nero adds its signature earthy flavor.

Whether you serve it with crusty bread, a drizzle of good olive oil, or just as is, this authentic Tuscan dish is pure comfort food, the Italian way.

Why you'll love farinata toscana

It's the kind of cozy, stick-to-your-ribs dish that feels like a warm hug on a cold day.
It's a one-pot wonder that requires minimal effort but delivers big, rustic Italian flavors.
It's the perfect dish to make whenever you have lots of Tuscan kale on your hands!

What you'll need

Olive oil - A good-quality olive oil is essential here because it's what builds the flavor of this Italian kale soup.

Onion - I like red onions here because they're milder than the yellow ones, but both work. Leeks are another good choice here.

Carrot and celery - Dice them finely so they cook quickly and evenly.

Sage leaves - I love to add a couple of shredded sage leaves for that earthy, aromatic touch.

Cavolo nero (Tuscan black kale) - This gives the soup that deep, just slightly bitter authentic taste. You can substitute with curly kale, but the texture and flavor will be slightly different.

Beans - I went for plump borlotti beans here, but you can also use cannellini beans.

Vegetable stock - This Italian soup with kale is traditionally made with just water but if you have some quality homemade vegetable stock on hand, use that for more flavor.

Polenta - Instant polenta is great here because it cooks quickly. Make sure you add it slowly to avoid lumps!

Pro tip

For the smoothest, lump-free texture, whisk the polenta into the soup in a slow, steady stream while stirring constantly; this prevents clumping and gives you that perfectly creamy consistency!

How to make farinata toscana

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

Heat the olive oil in a pot over medium heat, then cook the onion, carrot, and celery until softened. Stir in the sage, cavolo nero, and salt, cooking until the greens wilt.

Add the crushed tomatoes, tomato sauce, and borlotti beans. Stir well and let simmer for a couple of minutes.

Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.

Slowly stir in the polenta, mixing constantly until creamy. Season to taste and serve with a drizzle of olive oil.

Substitutions and variations

If you're using regular polenta instead of the instant kind, you'll have to let it simmer in the soup for 15-20 minutes, adding more water as needed.
To make your farinata Toscana extra creamy, stir in a small knob of plant-based butter at the end.
Add a splash of white wine to deglaze the pot before adding the tomatoes. The alcohol will burn off, but you'll get some extra flavor there.
To make this soup with fresh tomatoes, use about 2-3 tomatoes, finely chopped. If they're not very ripe, you may want to add a small spoonful of tomato paste to boost the flavor.

Helpful tips

To prevent the polenta from clumping when adding it to the soup, add it slowly, in a thin stream or in small batches, while stirring constantly. If you dump it in all at once, you'll end up with lumps.
Farinata toscana is traditionally very thick and creamy, almost like a soft polenta dish. If you prefer a more soupy consistency, add extra vegetable stock.
The soup will thicken even more while it sits as polenta continues to absorb liquid over time. If it gets too thick, stir in a bit of hot water or stock to loosen it up.

What to serve with this kale and polenta soup

Any rustic country-style bread pairs great with farinata Toscana. Grilled or toasted bread drizzled with olive oil is even better!
Drizzle it generously with some extra virgin olive oil before serving for more flavor and richness.
Sprinkle some plant-based Parmesan for that traditional cheesy, salty finish.

Leftovers and storage

Farinata Toscana is best served immediately, but leftovers will keep well in an airtight container in the fridge for up to 3 days.
The stove is best for reheating - warm it over low heat, adding a splash of water or broth if it's too thick. The microwave works too, but stir well halfway through heating.
I wouldn't recommend freezing this dish because the polenta tends to become grainy, and the soup loses its smooth texture when thawed.

More easy vegan soup recipes

If you've tried this farinata toscana recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.

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