Traditional Tuscan Ribollita Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces crusty sourdough bread or ciabatta bread, ideally stale, torn
02 -
2 tablespoons extra-virgin olive oil, plus more for serving
03 -
1 medium yellow onion, diced
04 -
2 celery stalks or 1 medium fennel bulb, diced
05 -
2 medium carrots, diced
06 -
3 garlic cloves, grated
07 -
1 teaspoon chopped fresh rosemary
08 -
¼ cup dry white wine
09 -
1 (14-ounce) can diced tomatoes
10 -
4 cups vegetable broth
11 -
1½ cups cooked cannellini beans, drained and rinsed
12 -
Parmesan rind, plus grated cheese for serving
13 -
1 (8-ounce) bunch lacinato kale, stemmed and leaves torn
14 -
1 teaspoon sea salt
15 -
Freshly ground black pepper
# Instructions:
01 -
If using fresh bread, preheat oven to 350°F. Spread bread on parchment-lined baking sheet and bake 10-20 minutes until dry.
02 -
Heat olive oil in large Dutch oven over medium heat. Cook onion, celery, carrots with salt and pepper for 10-15 minutes until very soft.
03 -
Add garlic, rosemary, and wine. Add tomatoes, broth, beans, and Parmesan rind. Cover and simmer 20 minutes.
04 -
Remove Parmesan rind. Stir in kale and cook 5 minutes until wilted. Stir in half the bread and season to taste. Add more bread if thicker consistency desired.
05 -
Ladle into bowls, top with additional bread if desired. Finish with olive oil drizzle and grated Parmesan.
# Notes:
01 -
Traditional Tuscan soup thickened with bread
02 -
Can adjust thickness by adding more or less bread
03 -
Stale bread works best for this recipe