Ribollita Recipe
Ribollita made with cannellini beans, kale, tomatoes, crusty bread, and a Parmesan rind. A one-pot Tuscan white bean soup ready in about 45 minutes.
Servings: 6 servings
Ingredients
- 4 cups day-old crusty bread torn into bite-sized pieces
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 6 garlic cloves minced
- 2 (15-ounce) cans diced tomatoes
- 2 (15-ounce) cans cannellini beans drained and rinse
- 4 cups low-sodium vegetable broth
- 1 2-inch piece Parmesan rind
- 1½ teaspoons salt
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 small bunch kale stems removed and chopped (about 5 cups)
- Grated Parmesan cheese for serving
Instructions
- If using fresh bread, preheat the oven to 400°F. Spread the bread on a baking sheet and bake for 8 to 10 minutes, until lightly toasted. Set aside.
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the onion, carrots, and celery and cook for 10 minutes, until softened. Add the garlic and cook for 1 minute, until fragrant.
- Add the tomatoes, beans, broth, Parmesan rind, if using, salt, oregano, black pepper, and crushed red pepper flakes. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Remove and discard the Parmesan rind. Use an immersion blender to partially blend the soup, leaving a lot of beans and vegetables intact for texture. Stir in the kale and cook for 5 minutes, until wilted.
- Add half of the toasted bread and simmer for 5 minutes more. Serve topped with the remaining toasted bread and grated Parmesan.
Notes
My Top Tip: Blend in short bursts, stopping to check the texture so that plenty of beans and vegetables stay intact.
Storage: Store leftover soup in an airtight container in the fridge for up to 4 days. Keep the reserved bread topping separate. Reheat the soup on the stovetop over medium-low heat, stirring and adding broth as needed to loosen it.
Freezing: Cool the soup completely and place it in freezer-safe containers, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. The bread will be softer after thawing; for a make-ahead batch, freeze the soup before adding the bread, and add it when reheating.
Nutrition
Serving: 2cups | Calories: 251kcal | Carbohydrates: 44g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1110mg | Potassium: 132mg | Fiber: 9g | Sugar: 5g | Vitamin A: 3625IU | Vitamin C: 6mg | Calcium: 165mg | Iron: 4mg
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