Tuscan Ribollita with Kale and Cannellini Bean Soup
Recipes Healthy Cooking Italian Main Dish Soups and stews
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
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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.