Tuscan Ribollita Soup Recipe
This incredibly easy to make ribollita soup recipe is loaded with greens, vegetables, and beans that is served with crusty rustic bread.
Ingredients
- 1- pound cannellini beans
- 1 sprig of fresh rosemary
- 2 tablespoons olive oil
- 2 peeled and medium diced medium-sized yellow onions
- 4 medium diced stalks of celery
- 4 peeled and medium diced carrots
- 4 finely minced cloves of garlic
- 2 bunches of thickly sliced Lacinato kale
- ½ sliced savoy cabbage
- 15 ounce can hand-crushed whole peeled tomatoes
- 64 ounces vegetable stock
- coarse salt and pepper to taste
- 20 slices of old crusty rustic bread
Instructions
- Add the beans to a container and cover until it is about 4 inches over the top of the beans. Cover and set at room temperature overnight
- In the morning drain the beans and add to a medium-size pot and cover with water until the beans are covered by about 2 inches along with a sprig of rosemary.
- Cook the beans for about 30-35 minutes over low to medium heat or until tender. If the beans are not softening, bring them to a boil and then continue cooking them on low to medium heat until soft.
- Remove the sprig of rosemary and take ½ of the beans and some of the cooking liquid and put them into a blender and puree them until smooth. Set them aside and keep the other ½ of the beans in the warm cooking liquid. You will need to strain these before adding to the soup.
- In the meantime, add the olive oil to a large pot over low to medium heat and cook the onions, celery, carrots, and garlic for 8 to 10 minutes or until tender.
- Next, add in the kale, cabbage, cooked beans in water, pureed beans, tomatoes, and vegetable stock, and cover with a lid and cook for 15-20 minutes over low to medium heat or until the kale and cabbage are tender.
- Season the soup well with salt and pepper.
- To serve, place 2 slices of bread in a serving bowl and pour some of the soup over top. Garnish with optional shredded parmigianna Reggiano cheese and chopped fresh parsley and rosemary.
Notes
Make-Ahead: You can make this soup up to one day ahead of time, and I advise keeping the bread separate from the soup until it is ready to be served.
How to Store: Cover and keep the soup separated from the bread in the refrigerator for up to 4 days. It will freeze in the exact same manner for up to 3 months. Be sure to thaw it for 1 day in the refrigerator until it is thawed.
How to Reheat: Add the desired amount of soup to a small saucepot and heat over low heat until hot.
Please feel free to use any homemade or store-bought bread from the bakery. Please do not use sliced, bagged bread from the bread aisle, as it will scale down the flavor of this soup.
Cover the dried beans in boiling water if you're in a pinch, and let them stand for one hour before cooking.
If your beans are not cooking, bring them to a boil and then cook them over low to medium heat for the rest of the way.
Nutrition
Calories: 110kcalCarbohydrates: 19gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 928mgPotassium: 351mgFiber: 5gSugar: 6gVitamin A: 5254IUVitamin C: 24mgCalcium: 81mgIron: 2mg