Ribollita (Tuscan Soup)

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 cups kale, stemmed and chopped
• 2 cups Swiss chard, stemmed and chopped
• 2 cups stale bread, cubed (gluten-free if needed)
• Salt and pepper to taste
• Fresh basil for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Pour in crushed tomatoes and vegetable broth; bring to a boil.
4. 4 Reduce heat and simmer for 20 minutes.
5. 5 Add beans, kale, and Swiss chard; simmer until greens are tender, about 10 minutes.
6. 6 Stir in cubed bread and cook until the bread is softened but still holds its shape, about 5 minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with fresh basil.

Equipment

• Large pot

Variations

• Add cannelloni beans for extra heartiness.
• Incorporate diced potatoes for additional texture and flavor.

Substitutions

• Substitute kale with spinach if preferred.
• Use chicken broth instead of vegetable broth for a richer flavor.

Pairings

• Serve with a glass of Chianti for an authentic Italian experience.
• Add some crusty bread on the side for dipping.

Nutrition

Tips

• Ribollita tastes even better the next day as the flavors meld together.
• Use sturdy bread like sourdough for the best texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a crusty baguette and a simple green salad for a complete meal.
• Serve with a drizzle of high-quality olive oil and grated Parmesan cheese.

FAQ