Ribollita
You'll love this classic Ribollita recipe! This Tuscan white bean soup will be a comfort food favorite with the whole family.
Ingredients
- ¼ cup extra virgin olive oil plus more for serving
- 1 white onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 6 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 28 oz San Marzano tomatoes
- ¼ teaspoon red pepper flakes
- 1 can cannellini beans
- 4 cups chicken stock
- 1 bunch Tuscan kale stems removed and chopped
- 1 small loaf crusty bread broken in pieces
- Parmesan cheese for serving
Instructions
- Preheat oven to 450F.
- Heat extra virgin olive oil in a large pot over medium heat. Add onion, carrots, celery, garlic, salt, and black pepper to the pot. Cook until softened, about 8 minutes.
- Pour tomatoes in a large bowl. Break into pieces with your hands, then add them to the pot. Let simmer for 10 minutes.
- Add red pepper flakes, cannellini beans, and chicken stock to the pot. Bring to a simmer. Add kale and allow it to wilt.
- Add ¼th of the bread to the pot and stir. Top soup with remaining bread and drizzle liberally with olive oil.
- Bake until bread is golden brown, about 10-15 minutes. Top with grated parmesan and serve.
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