Ribollita
A richly textured Tuscan bread soup where slow-simmered vegetables and beans soak into torn country bread until thick and comforting. It improves after a day in the fridge and is traditionally reheated—yielding a deeply savory, almost stew-like dish.
4 tbsp olive oil
1 yellow onion, finely chopped
1 carrot, medium, diced
2 stalk celery, diced
4 clove garlic, minced
1 can canned diced tomatoes, 14.5 oz
2 tbsp tomato paste
2 can cannellini beans, 15 oz each, drained and rinsed
6 cup vegetable broth
1 lb kale, lacinato or curly, stems removed and leaves chopped
8 oz stale country bread, torn into bite-size pieces
2 bay leaf
2 sprig fresh thyme
¼ tsp red pepper flakes
1 ½ tsp salt
½ tsp black pepper, freshly ground
½ cup pecorino romano, grated, for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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