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Ribollita Soup

This Ribollita Soup is my new favorite. I love the rich tomoato broth and texture from the bread. This is a great soup for end of winter/beginning of spring!
Prep Time20 minutes
Cook Time30 minutes
Course: Soup
Cuisine: Italian
Keyword: soup, vegetables, vegetarian
Servings: 8

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.