Ribollita
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 165
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 27
- Dietary Fiber
- 8
- Sugar
- 7
- Protein
- 8
- Cholesterol
- 1
- Sodium
- 885
- Total: 55 min
- Active: 40 min
Ingredients
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1 carrot chopped
1 rib celery, preferably with leaves, chopped
Kosher salt and freshly ground black pepper
One 28-ounce can whole tomatoes, chopped
3 cups reduced-sodium vegetable broth
1 teaspoon chopped fresh thyme
1 bunch Tuscan kale, center ribs removed, leaves coarsely chopped
One 10-ounce can cannellini beans, rinsed and drained
2 large slices peasant bread, cut into chunks
Freshly shaved Parmesan, for serving
Directions
- Heat the olive oil in a large Dutch oven or soup pot over low heat. Add the onions, carrots, celery and a pinch of salt. Cover and cook, stirring occasionally, until softened, about 7 minutes. Add the tomatoes (with their juices), broth and thyme and bring to a boil. Reduce to a simmer and cook, partially covered, for 15 minutes, until the vegetables are very tender and the flavors meld. Season with salt and pepper.
- Add the kale and simmer, covered, until soft, another 15 minutes. Add the beans and bread and simmer until the bread starts to soften, 5 more minutes.
- Ladle the soup into bowls, drizzle with olive oil and sprinkle with shaved Parmesan.