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Tuscan Ribollita Soup

Tuscan Ribollita Soup

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4 1x

This hearty tomato-based Tuscan ribollita soup is thickened with leftover bread and is loaded with vegetables and beans and a hint of rosemary.

Ingredients

  • 3 slices crusty bread, torn into pieces
  • 11/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 white onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 3 carrots, trimmed, peeled & roughly chopped
  • 3 garlic coves, minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 cup roughly chopped kale, stems removed
  • 115 ounce can diced tomatoes
  • 115 ounce can cannellini beans, rinsed and drained
  • 4 cups vegetable stock
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • Shaved Parmesan for serving
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the bread, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer. Bake for 12-15 minutes until toasted and golden brown.
  3. Heat the remaining olive oil in a large saucepan over medium high heat. Then sauté the onions, celery and carrots until they start to soften, about 3-5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the red pepper flakes, tomato paste and remaining salt and pepper. Then add the kale and tomatoes.
  4. Using a fork, mash about 1/4 cup of the beans before adding the mashed beans and the whole beans into the saucepan. Add the stock, rosemary and bay leaf. Bring everything to a boil before reducing the heat and simmering for 20-25 minutes.
  5. Remove the rosemary sprigs and bay leaf and discard. Add about a third of the bread and continue simmering until the bread softens and starts to thicken the soup, about 5 minutes.
  6. Then top each bowl with pieces of the remaining bread, Parmesan and parsley before serving.
  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4 1x