Ribollita Soup is a Tuscan soup that is the ultimate comfort food and is perfect for any winters day, packed with vegetables this hearty soup is great for lunch, dinner or a snack to warm your up.
Ribollita Soup has it all beans, greens, whole grains, and it’s loaded with carrots, onions, garlic, and tomatoes. Not one ingredient that doesn’t lend a nutritional power punch. And the texture is divine–creamy, rich, stomach-and-soul-satisfying.
- 1 onion, chopped
- 1 carrot, chopped
- 1 rib celery, preferably with leaves, chopped
- 1 tbsp extra-virgin olive oil
- 1 can (28 oz) whole tomatoes, cut up
- 3 cups reduced-sodium vegetable broth
- herb bundle: 2 sprigs rosemary, 1 sprig of sage, a few sprigs of thyme, 2 fresh bay leaves
- freshly ground black pepper
- 1 bunch of Tuscan kale
- 1 can (10 oz) cannellini beans, rinsed and drained
- 2 large slices peasant bread, cut into chunks
- freshly shaved Parmigiano-Reggiano cheese
Sauté the onion, carrot, celery in the in a large dutch oven or soup pot, over low heat, covered, stirring occasionally, until soft – about 7 minutes.
Add tomatoes (with juice), broth and herb bundle and bring to a boil.
Reduce to a simmer and cook, partially covered, until the vegetables begin to become tender – about 15 minutes.
Season with pepper.
Add the kale and simmer, covered, until kale is soft – about 15 minutes.
Add the beans and bread and simmer on low until the bread starts to soften – about 5 minutes.
Ribollita, which means “reboiled”