I’m back with a new recipe! I’ve taken a few weeks off the blog to focus on some new content for the Spring magazine (coming soon) and the blog. So stay tuned for some exciting posts and the latest magazine. Today’s recipe is for Ribollita soup! This vegetarian Tuscan soup is absolutely perfect for a chilly spring day for lunch or dinner. Scroll down to get this delicious Ribollita soup recipe.
Ribollita Soup Recipe
I wish I still had some of this Ribollita soup left for lunch today. I love the mix of a tomato broth, white beans, veggies and of course parmesan cheese. What really makes this soup is the parmesan cheese rind that you include while cooking the soup. Don’t skip this ingredient!
Ribollita Soup
Ingredients
- Extra Virgin Olive Oil
- 1 Onion Large – minced
- 2-3 Carrots Medium/Large – diced
- 2 Celery Stalks diced
- 5 Garlic Cloves minced
- Salt
- Pepper
- 1/2 cup Dry White Wine
- 1 28 oz can San Marzano Tomatoes
- 4 cups Vegetable Broth
- Parmesan Cheese Rind
- 1 tsp Oregano
- 1 tsp Basil
- 1 tsp Crushed Red Pepper Flakes optional
- 1/2 tsp Thyme
- 2 1/2 cups Kale Remove the stems and thick veins
- 1 14 oz can Cannellini Beans or white beans
- 1/2 loaf Day Old Italian/Baguette/Sourdough Bread
- Parmesan Cheese optional for the top
Instructions
- Preheat your oven to 400 degrees F. Rip your day-old bread into pieces and put on a baking sheet lined with parchment paper or aluminum foil. Drizzle the bread with 1-2 tablespoons of extra virgin olive oil and salt and pepper. Bake for 8-10 minutes or until the bread has a little browning around the edges.
- In a dutch oven, add around 2 tablespoons of extra virgin olive oil. Add the diced onion and cook for 2-3 minutes. Add a sprinkle of salt and pepper to these veggies.
- Next add the carrots and the celery to the onions. Cook for another 2-3 minutes.
- Add the garlic and cook for an additional 1 minute. You don't want the garlic to burn.
- Next add the can of tomatoes, white wine and vegetable broth. Bring this mixture to a boil. After the soup has come to a boil, reduce the heat to simmer.
- Add the parmesan rind along with the oregano, basil, crushed red pepper and thyme. Allow to simmer for 15 minutes.
- Add the cannellini beans and the kale to the soup. Allow to simmer for 5 minutes until the kale has wilted.
- Add a handful of the bread pieces to the soup. This helps to thicken the soup a little and give the soup some texture. Let the soup simmer unitl the bread has softened in the soup.
- Remove the parmesan rind from the soup. Serve with additional pieces of the bread on top of the soup and some freshly grated parmesan cheese.
For the bread in this soup, you could really use anything like a baguette, Italian loaf, or even a sourdough bread. Just make sure to use day-old bread so it has that crunch you’re looking for. If you’re local to Grand Rapids, I really love the Levain bread at Field & Fire. Cut your bread into bite sized pieces and follow instructions above for baking the bread. You’ll use some bread pieces in the soup and some on top when you serve it.
If you make this soup, please leave a comment below or share your photos on Instagram. I love your feedback and comments. Thanks friends!
If you enjoy this Ribollita soup, check out this recipe for minestrone soup. Cory and I love minestrone soup for lunch or dinner with some cornbread on the side.
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