Ribollita – Tuscan Vegetable and Bread Soup

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Ingredients

1 Tbsp olive oil

1/2 large onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced or finely chopped

2 tsp dried Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

32 ounces vegetable broth

1 (28-ounce) can whole plum tomatoes

2 cups chopped kale

1 (15-ounce) can canellini beans, drained and rinsed

1 cup fresh basil leaves, torn into pieces

2 cups cubed sourdough bread (preferably day old)

Method

Heat the oil in a large pot over medium-high heat.  Add the onion, carrots, celery, garlic, Italian seasoning, salt and pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add tomatoes with juice and mash slightly with potato masher or back of a spoon.  Add broth and bring to a boil.  Reduce to a simmer and cook for 30 minutes.

Stir in kale, beans, basil, and bread, cook additional 10 minutes and remove from heat.  Recommended to let it sit for a few hours before serving as this allow the soup to become even more flavorful.

Tip: If you’re planning on freezing, leave the bread out and just add it in when you plan to serve.  You can also leave the bread out all together and it’s still a delicious soup!

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