Typically made from taking leftover minestrone and adding bread, this Old-World Tuscan Ribollita soup has been enjoyed since the middle ages. By combining inexpensive vegetables, such as carrots, onion, kale, or cabbage with beans and tomatoes, you can create a hearty soup and has wonderful flavors.

Here are the ingredients you’ll need for 4 servings:

  • 3 tablespoons of olive oil and more to drizzle on each serving
  • 3 carrots peeled and cut into small slices
  • 2-3 celery stalks, coarsely chopped
  • 3 cloves of garlic, thinly sliced
  • 1 14-ounce can of cannellini beans, drained and rinsed. You can also use dried, but you’ll have to follow the package’s directions, and it will take overnight.
  • 1 tablespoon of Italian seasoning
  • 1 14-ounce can of diced tomatoes
  • 2 1/2 to 3 cups vegetable broth
  • 2 tablespoons of fresh parsley finely chopped
  • 4 to 5 cups of kale, chopped or torn into small pieces
  • 1 small loaf of day-old Italian country bread cut or torn into small pieces about 1-inch cubes seem to work well. You don’t want the pieces to be too big.
  • salt and pepper to taste
  • Grated fresh parmesan cheese for serving

italian-ribollita-soup

Here’s how it all goes together:

First, heat 3 tablespoons of olive oil in a Dutch oven or a large saucepan

Next, add the chopped carrots, celery, and onion and cook for 10 to 15 minutes, stirring frequently.

Then add the sliced garlic, Italian seasoning, salt, and pepper, and continue cooking for another 4 to 5 minutes. The vegetables should start to caramelize, so stir frequently so they don’t stick to the pan’s bottom.

It’s time to sir in the cannellini beans and tomatoes. Then add enough vegetable stock to cover the vegetables. Bring to a boil and then reduce heat and simmer for about 20 to 30 minutes.

Add the kale and parsley and simmer for another 5 minutes.

Stir in the bread. The soup should be thick, but you can add more vegetable stock or water if it’s too thick.

Time to taste the soup and add more salt and pepper if it needs it.

Ladle into bowls, drizzle with olive oil and shave fresh parmesan on top. Serve hot and enjoy!

Other great soup recipes.

 

NOTE: As an Amazon Associate, I earn from qualifying purchases.