Tuscan Ribollita Soup
Hearty Tuscan Ribollita soup, a traditional Italian favorite, is a nourishing blend of cannellini beans, vegetables, and crusty bread. This rustic dish embodies the essence of Tuscan cuisine, showcasing simple yet robust flavors that will warm your soul with every spoonful. Enjoy the taste of Italy in your own kitchen with this comforting and delicious soup!
Ingredients
- 1 cup dried cannellini beans soaked overnight
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bunch kale stems removed and leaves chopped
- 1 can diced tomatoes
- 4 cups vegetable broth
- Salt and pepper to taste
- 4 cups stale bread torn into pieces
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and cook until softened, about 5 minutes.
- Add minced garlic, bay leaf, thyme, and rosemary, and cook for another 2 minutes until fragrant.
- Drain and rinse soaked cannellini beans, then add them to the pot along with diced tomatoes and vegetable broth. Bring to a simmer and cook for 30 minutes.
- Add chopped kale to the pot and cook for an additional 10 minutes until wilted.
- Season with salt and pepper to taste. Stir in torn pieces of stale bread and simmer for another 10 minutes until the bread has softened and thickened the soup.
- Remove the bay leaf and adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese.
Notes
As you savor each spoonful of Tuscan Ribollita soup, may you be transported to the sun-kissed hills of Tuscany, where food is a celebration of life's simple pleasures. Whether enjoyed on a chilly evening or shared with loved ones around the table, this hearty soup is sure to nourish both body and soul. Buon appetito!