Tuscan Ribollita with Cannellini Beans and Kale
A Hearty Italian Vegetable and Bread Soup
Experience the comforting flavors of Tuscany with this rustic ribollita, featuring cannellini beans, kale, and crusty bread.
- 1 h 20 min
- 6
- Easy
Ingredients
For the Soup Base
For the Vegetable Mixture
For the Broth
For the Bread
Preparation
Preparing the Soup Base
Heat the olive oil
Heat the olive oil in a large pot over medium heat.
Sauté onion, carrots, and celery
Add the onion, carrots, and celery; sauté until the vegetables are soft, about 10 minutes.
Sauté garlic
Stir in the garlic and sauté for another minute.
Don't let the garlic burn as it will turn bitter.
Preparing the Vegetable Mixture
Add tomatoes and herbs
Add the diced tomatoes, thyme, and rosemary to the pot.
Cook until fragrant
Cook until the mixture is fragrant, about 5 minutes.
Season
Season with salt and pepper, adjusting to taste.
Slightly crush the rosemary for a more intense flavor.
Cooking Process
Simmer the Broth
Add the vegetable broth and cannellini beans to the pot and bring to a simmer.
Incorporate the Kale
Stir in the chopped kale and bring the soup to a boil.
Final Touch
Reduce the heat and add the bread pieces, letting them soak up the soup.
Plating & Serving
Tuscan Ribollita with Cannellini Beans and Kale
Tuscan Ribollita with Cannellini Beans and Kale
Plating & Serving
Ladle the ribollita into bowls, drizzle with olive oil, and sprinkle Parmesan cheese.