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Hearty Italian Ribollita

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  • Serves 4
  • Cooks in 60 mins (15m prep + 45m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Italian Ribollita

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat olive oil in a large pot over medium heat.
  2. 2.Add onion, carrots, celery, and garlic. Cook until vegetables are tender, about 5 minutes.
  3. 3.Stir in diced tomatoes and vegetable broth. Bring to a boil.
  4. 4.Reduce heat and simmer for 15 minutes.
  5. 5.Add cannellini beans and kale. Cook for another 10 minutes.
  6. 6.Stir in bread cubes and cook for an additional 5 minutes, until bread is soft and soup has thickened.
  7. 7.Season with salt and black pepper to taste.
  8. 8.Serve hot with a sprinkle of grated Parmesan cheese on top.

lightbulb_outline Tips

  • chevron_rightFeel free to add other vegetables like zucchini or bell peppers for extra flavor.
  • chevron_rightIf you don't have day-old bread, you can toast fresh bread in the oven until crispy before adding it to the soup.
  • chevron_rightLeftovers can be stored in the fridge for up to 3 days. The flavors will continue to develop over time.
  • chevron_rightFor a vegan version, skip the Parmesan cheese or use a vegan alternative.