Recipe courtesy of Marc Murphy
Ribollita
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 246
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 27
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 8
- Sodium
- 689
- Total: 40 min
- Active: 40 min
Ingredients
5 tablespoons olive oil
5 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 tablespoon chopped fresh rosemary
One 4-ounce wedge Parmesan, with the rind
4 cups vegetable broth
One 15.5-ounce can cannellini beans, drained and rinsed
One 15-ounce can whole peeled tomatoes, crushed
One 1-pound bunch Tuscan kale, stemmed and torn into 2-inch pieces
1/2 small loaf bakery-style whole-wheat bread (about 6 ounces), torn into 1-inch pieces
Directions
- Heat 3 tablespoons of the oil in a large Dutch oven over medium heat. Add the garlic, carrot, celery, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are just tender and starting to brown in spots, 6 to 8 minutes. Add the tomato paste and rosemary and cook, stirring, until the tomato paste caramelizes slightly and the vegetables are well coated, about 2 minutes. Cut the rind off the Parmesan and add the rind to the pot. Add the vegetable broth, beans, crushed tomatoes (with all their juices), kale and 3 cups water. Increase the heat to high. Once the broth is boiling, cover, reduce the heat to low and simmer until the vegetables are very tender, 12 to 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the bread and cook, tossing frequently, until lightly toasted and browned in spots, about 5 minutes. Season with a pinch of salt, then transfer to a plate to cool. Grate the Parmesan on the small holes of a box grater; set aside.
- Taste the soup and season with salt and pepper. Place some of the toasted bread in the bottom of each dinner bowl, then ladle over the hot soup. Top with grated Parmesan.