
Hearty Italian Ribollita
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- Serves 4
- Cooks in 60 mins (15m prep + 45m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Italian Ribollita
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat olive oil in a large pot over medium heat.
- 2.Add onion, carrots, celery, and garlic. Cook until vegetables are tender, about 5 minutes.
- 3.Stir in diced tomatoes and vegetable broth. Bring to a boil.
- 4.Reduce heat and simmer for 15 minutes.
- 5.Add cannellini beans and kale. Cook for another 10 minutes.
- 6.Stir in bread cubes and cook for an additional 5 minutes, until bread is soft and soup has thickened.
- 7.Season with salt and black pepper to taste.
- 8.Serve hot with a sprinkle of grated Parmesan cheese on top.
lightbulb_outline Tips
- Feel free to add other vegetables like zucchini or bell peppers for extra flavor.
- If you don't have day-old bread, you can toast fresh bread in the oven until crispy before adding it to the soup.
- Leftovers can be stored in the fridge for up to 3 days. The flavors will continue to develop over time.
- For a vegan version, skip the Parmesan cheese or use a vegan alternative.