Tuscan Ribollita Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz of old ciabatta or sourdough, ripped into pieces
02 -
2 tbsp of olive oil, extra for topping
03 -
1 medium-sized yellow onion, chopped small
04 -
2 celery sticks or half a fennel bulb, chopped finely
05 -
2 medium carrots, diced into small bits
06 -
3 cloves of garlic, finely grated
07 -
1 tsp of fresh rosemary, minced
08 -
1/4 cup dry white wine
09 -
One 14-oz can of diced tomatoes
10 -
4 cups of veggie broth
11 -
1 and 1/2 cups of cooked cannellini beans, drained and washed
12 -
A Parmesan rind, and grated cheese for garnish
13 -
8 oz of lacinato kale, stems removed and leaves ripped
14 -
1 tsp sea salt
15 -
Freshly cracked black pepper to taste
# Instructions:
01 -
Fresh bread? Heat your oven to 350°F. Lay torn pieces on a lined baking tray, bake 10–20 minutes till dry.
02 -
Warm olive oil over medium heat in a Dutch oven. Toss in onion, carrots, and celery. Season with salt and pepper, and soften for 10–15 minutes.
03 -
Mix in garlic and rosemary, pour in wine. Add broth, beans, Parmesan rind, and tomatoes. Cover and simmer for 20 minutes.
04 -
Take out Parmesan rind. Stir in kale and cook about 5 minutes until soft. Mix in half the bread and add more if you want it thicker. Check seasoning.
05 -
Spoon into bowls. Sprinkle on more bread if you'd like. Finish with Parmesan shavings and a drizzle of olive oil.
# Notes:
01 -
This is a classic Tuscan dish where bread makes it thick.
02 -
Control how thick it is by tweaking the amount of bread.
03 -
Bread that's a touch stale works wonders here.