Ribollita Recipe

Name: Ribollita Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 loaf ciabatta bread; Extra virgin olive oil; 1 large red onion (chopped); 2 celery stalks (chopped); 2 to 3 carrots (peeled and chopped); Kosher salt; 6 garlic cloves (finely chopped); 28 oz canned whole San Marzano tomatoes ((or any whole canned tomatoes you like) ); 1 cup dry white wine; 4 cups vegetable broth; 2 15- oz cans cannellini beans (drained and well rinsed); 1 inch Parmesan rind; 2 thyme sprigs; 1 bay leaf; 1 tsp dry oregano; 1/2 tsp crushed red pepper flakes, (optional); 1 lb kale, (thick stems and veins removed, chopped); grated Parmesan cheese, (optional)

Instructions

Prep:15minCook:45min

It doesn't get better than a satisfying pot of Ribollita, a classic Tuscan soup that's made with white beans, vegetables, and hearty day-old bread. Make it stovetop or in your slow-cooker (see notes section for this option). And you'll love the rich Italian flavors, thanks to a couple of herbs and a little Parmesan cheese magic!

Updated at: Sun, 08 Dec 2024 23:35:57 GMT