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Ribollita Soup

Ribollita soup
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Made with cannellini beans, garlic, celery, leek, carrots, kale, and plenty of baked bread to soak up the flavorful broth, this classic Italian soup is pure comfort in a bowl.

Ingredients

Units Scale
  • 8 ounces day old crusty bread such as baguette or sourdough
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 leek, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 celery stalks, finely chopped
  • 2 medium carrots, finely chopped
  • 2 cup kale, finely chopped
  • 2 cups canned cannellini beans or navy beans, rinsed and drained
  • 5 cups water
  • 1 teaspoon sea salt
  • 1 bouquet garni, or 1 teaspoon mix of dried thyme and oregano
  • 2 tablespoons tomato paste
  • Grated parmesan cheese, for serving

Instructions

  1. Prep the tray and bread. Preheat the oven to 380ºF. Cover a baking tray with parchment paper. Break the bread into chunks and place them on the parchment paper.
  2. Bake the bread. Drizzle olive oil over the bread and toss it. Lay the bread flat so it’s flat in one layer. Bake in the oven for 8 to 10 minutes, until the bread is golden brown. Turn the heat off, take the bread out of the oven and set aside.
  3. Start the soup. In a large cooking pot over medium high heat, add the olive oil, leek, garlic, and celery. Cook for 2 minutes, until the leek and celery have softened.
  4. Cook the soup. Add the carrots, kale, beans, water, salt, bouquet garni, and tomato paste. Stir and bring the soup to a boil.
  5. Simmer it. Turn the heat down to a simmer, cover the pot with a lid, and cook for 25 minutes.
  6. Serve it. Add half of the bread to the soup and leave for 1 minute, until the bread absorbs the soup and softens. Serve the soup into individual bowls and top with 1 or 2 baked pieces of bread and grated parmesan cheese.

Notes

Storage: Save the leftover soup in a storage container and refrigerate for up to 3 days. If all the bread hasn’t been added to the soup, save it separately in a storage bag, or wrapped in plastic wrap.

Nutrition

Find it online: https://pickledplum.com/ribollita-soup/

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