You are just one pot away from enjoying a Tuscan vacation right in your home! This hearty, comforting, and delicious Ribollita Soup hails from the heart of Tuscany and is suited perfectly for those chilly winter evenings. This soup is a classic example of Italian ‘cucina povera’ or peasant cooking, with lots of vegetables and week-old bread to make a thick, filling meal.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 2 cans cannellini beans (15 oz each), drained
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 cups vegetable broth
– 1 can crushed tomatoes (14 oz)
– 2 cups chopped kale
– 1/2 stale baguette, torn into pieces
– 2 sprigs of thyme
– Grated Parmesan cheese, for serving
Instructions:
1. In a large pot, heat the olive oil over medium-low heat. Add the onions, carrots, celery, and garlic, and cook until vegetables are tender, about 7-10 minutes.
2. Add the crushed tomatoes, cannellini beans, vegetable broth, salt, black pepper, and thyme. Bring the soup to a boil.
3. Reduce heat and simmer on low for about 15-20 minutes, until flavors are blended together.
4. Stir in the kale and pieces of stale bread. Continue simmering for 10 more minutes until the soup thickens.
5. Serve the soup hot, topped with a sprinkle of Parmesan cheese. A splash of excellent quality olive oil adds a final touch.
And voila! Your very own homemade Ribollita Soup, a traditional Tuscan treat. This soup only gets better when you let it sit for a while. So, if you have enough willpower left after smelling that delicious aroma, save some for the next few days to enjoy an even more flavorful treat.
Bon Appétit!
[Note: This image is for illustrative purposes. Your finished recipe may look different.]
Disclaimer: Please be reminded that recipes are not created by a professional dietitian. Kindly consult with a healthcare professional before starting any diet regimen. Enjoy your cooking!
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