Tuscan Ribollita Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces of stale crusty ciabatta or sourdough bread, torn into pieces
02 -
2 tablespoons of olive oil, with extra for drizzling
03 -
1 yellow onion, chopped small
04 -
2 celery stalks or dice up 1 small bulb of fennel
05 -
2 carrots, chopped finely
06 -
3 cloves of garlic, finely grated
07 -
1 teaspoon of fresh rosemary, minced
08 -
A splash (¼ cup) of dry white wine
09 -
One (14-ounce) can of diced tomatoes
10 -
4 cups of vegetable broth
11 -
1½ cups of cooked cannellini beans, rinsed and drained
12 -
A Parmesan rind and extra grated cheese to sprinkle on top
13 -
One small bunch (8 ounces) of lacinato kale, stems removed and leaves torn
14 -
1 teaspoon of fine sea salt
15 -
Freshly cracked black pepper
# Instructions:
01 -
Toasting fresh bread? Warm up your oven to 350°F. Lay bread pieces on a tray lined with parchment and bake for 10–20 minutes until dried out.
02 -
In a big Dutch oven, heat up some olive oil over medium. Cook the onion, carrot, and celery with salt and pepper for 10–15 minutes until everything turns soft.
03 -
Mix in the garlic, rosemary, and wine. Add the tomatoes, broth, beans, and Parmesan rind. Cover it all up and let simmer for about 20 minutes.
04 -
Take out the Parmesan rind. Toss in the kale and cook until it’s wilted, about 5 minutes. Mix in half the bread. Adjust seasoning and consistency by adding more bread if needed.
05 -
Spoon the soup into bowls. Top off with extra bread, a drizzle of olive oil, and some grated Parmesan if you like.
# Notes:
01 -
A classic Tuscan dish that gets its texture from bread
02 -
For thicker soup, toss in more bread pieces
03 -
Old bread works better than fresh for this dish