Tuscan Ribollita Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz stale ciabatta or sourdough bread, torn into pieces
02 -
2 medium celery stalks or 1 fennel bulb, diced
03 -
A medium yellow onion, chopped up
04 -
2 tablespoons olive oil (plus extra to drizzle later)
05 -
3 garlic cloves, finely grated
06 -
A quarter cup of dry white wine
07 -
Two diced medium carrots
08 -
A 14-ounce can of chopped tomatoes
09 -
4 cups of veggie broth
10 -
A teaspoon of fresh rosemary, minced
11 -
1½ cups of cannellini beans, cooked and rinsed
12 -
Parmesan rind and extra grated Parmesan for topping
13 -
Once stemmed, tear leaves from an 8-ounce bunch of lacinato kale
14 -
Freshly ground black pepper
15 -
1 teaspoon of sea salt
# Instructions:
01 -
To prepare fresh bread, set oven to 350°F. Arrange bread chunks on a baking tray lined with parchment paper and bake for 10-20 minutes until dried out.
02 -
Warm up olive oil in a large Dutch oven over medium heat. Toss in your celery, onion, and carrot along with some salt and pepper. Stir and cook until everything’s super soft, around 10-15 minutes.
03 -
Add the rosemary, grated garlic, and wine. Pour in the tomatoes, broth, Parmesan rind, and beans. Put the lid on and let it simmer gently for 20 minutes.
04 -
Take out the Parmesan rind. Stir in torn kale leaves and cook until soft, about five minutes. Add half the bread chunks, adjusting with more if you want it thicker, and check seasoning.
05 -
Spoon the soup into bowls. Add more bread as a topping if you like. Sprinkle with grated Parmesan and drizzle a little olive oil before serving.
# Notes:
01 -
Classic Tuscan dish made thick with bread
02 -
For a thinner soup, use less bread or skip adding extra.
03 -
This dish is extra tasty when using old, stale bread.