Ribollita
Total Time
45 mins
Prep Time
10 mins
Cook Time
35 mins
Rating
4.79 out of 5 stars
(19)
Ingredients
8
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, chopped
- 2 celery ribs, chopped
- 5 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 28 oz crushed San Marzano tomatoes
- 4 cups vegetable broth
- 3 sprigs fresh thyme
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon minced fresh rosemary
- 1 bay leaf
- 1 Parmesan rind, about 4-inch size
- 15 oz canned cannellini beans, rinsed and drained
- Kosher salt and black pepper, to taste
- 1 small bunch Tuscan kale, ribs and stems removed, chopped
- 2 cups cubed crusty Italian bread, day old or stale
- Grated Parmesan cheese, extra bread cubes, and fresh basil, for serving, optional
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Preparation
Chef’s notes
If you don’t have day old bread or stale bread, you can dry it out in the oven. See tips on the post. This is a thick soup. If you prefer more liquid, you can add more vegetable broth.