Name: Ribollita Soup Recipe
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 1 large onion; 3 medium carrots; 2 stalks celery; 8 cloves garlic; Tuscan kale; parmesan with rind; 28 oz tomatoes; 10 oz loaf crusty country bread; 1⁄3 cup extra-virgin olive oil; kosher salt; 14 oz cannellini beans; 3⁄4 tsp red pepper flakes

How To Make Ribollita Soup

This classic ribollita soup recipe is a one-pot hit. A tomato soup topped with crispy bread will take your taste buds on a journey.

Prep: 15 mins

Cook: 20 mins

Total: 35 mins

Serves:

Ingredients

1 large onion
3 medium carrots
2 stalks celery
8 cloves garlic
Tuscan kale, 2 bunches
parmesan with rind, 1 small wedge
28 oz tomatoes, whole peeled, (1 can)
10 oz loaf crusty country bread
1⁄3 cup extra-virgin olive oil, plus more for drizzling
kosher salt
14 oz cannellini beans, (1 can)
3⁄4 tsp red pepper flakes, crushed

Instructions

Place a rack in the middle of the oven and preheat to 450 degrees F.
Then finely chop 1 large onion and transfer to a medium bowl. Then cut the carrots sticks or coins. Place it with the onions.
Also, chop 2 celery stalks crosswise into half-inch pieces and add to the bowl with the carrots and onions.
Smash and peel 8 garlic cloves and add these to the bowl as well.
Wash the Tuscan Kale and discard the stems. Then tear the leaves into 2
Cut the rind off of 1 small Parmesan wedge; set aside.
Strain the canned tomatoes and set the juice aside. Squeeze tomatoes and crush them with your hands while leaving them submerged in their liquid so they don’t squirt.
Tear half a loaf of crusty country bread into 1½inch pieces.
Heat up ⅓ cup of extra-virgin olive oil in a pot over medium heat. Add the bowl of onion and carrots then season with salt and cook.
Stir occasionally, until vegetables are softened but not browned, 8 to 10 minutes.
Shake off any excess liquid from the tomatoes, add it to the pot and stir for 10 minutes. Add the juices after.
Drain and rinse the cannellini beans, then add them to the pot. Add the ¾ teaspoon of red pepper flakes, and 4 cups of water, and bring to a simmer.
Add kale into two parts, stirring often, allowing the leaves to wilt.
Add about ⅓ of torn bread and stir lightly until coated and warmed through for about 5 minutes. Taste and adjust seasoning.
Remove from heat and top with the remaining bread chunks. Drizzle generously with olive oil.
Transfer the pot to the oven and bake the stew for 10 to 15 minutes or until it is thick and bubbling and the bread is golden brown.
Ladle stew into bowls, and drizzle with more olive oil or sprinkle with parmesan.