Tuscan Ribollita with Kale and Cannellini Bean Soup
Description
You'll feel like you are in Tuscany when you eat this wonderful soup. It's a delicious and filling soup to serve on a cold winter night.
Ingredients
2 T. olive oil, divided
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 medium yellow onion, finely chopped
½ fennel bulb, cored and finely chopped
2 garlic cloves, very finely chopped
3 fresh thyme sprigs
½ t. red pepper flakes
15 oz. can low-sodium crushed tomatoes
8 c. low-sodium vegetable stock/broth (or chicken stock/broth)
1 t. kosher salt
½ t. ground black pepper
2 c. cooked cannellini beans (homemade or canned, rinsed)
1 bunch kale, stems removed and leaves coarsely, chopped (or cabbage or spinach*)
¼ c. finely grated Parmesan cheese
4 c. bite-size pieces crusty bread
½ lemon, cut into wedges
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Heat 1 T. olive oil over medium heat in a large soup pot/Dutch oven. Add carrots, celery, onion, fennel and garlic; cook, stirring occasionally, until vegetables are soft and onion is translucent, 15 - 20 minutes. Add thyme sprigs and red pepper flakes; cook, stirring often, for 1 minute; stir in tomatoes; bring to a simmer. Pour in stock/broth; add salt and pepper; stir in beans and kale; bring to a boil. Reduce heat to medium-low; gently simmer until kale is tender, 15 - 20 minutes.
Stir the bread into the soup; continue to simmer, stirring occasionally, until soup thickens and bread is mostly broken down, 20 - 25 minutes.
Serve warm with a drizzle of the remaining 1 T. olive oil, some grated Parmesan cheese, and a lemon wedge. If desired, before ladling soup into bowls, add a few pieces of the crusty bread.
*If spinach is used, it should be cooked for a shorter time.