Ribollita
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5.0
6 reviews
Excellent
Ribollita
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Ribollita (Zuppa Toscana) is a Tuscan soup that is hearty and delicious. The soup consists of a sofrito that's cooked with olive oil, tomatoes, cannellini beans and chunks of bread. It's the perfect vegetarian weeknight meal that's cozy and tasty.
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Ingredients
- 2 (15-ounce) cans of cannellini beans or great white northern bean drained, washed and divided
- 1/4 cup olive oil (plus more for topping)
- 1/2 yellow onion (peeled and minced)
- 2 ribs of celery (finely diced)
- 3 small carrots (peeled, ends trimmed and diced)
- 3 garlic cloves (minced)
- 1/2 teaspoon kosher salt plus more to taste
- freshly black pepper
- 1 teaspoon crushed red pepper (if you don’t like heat, decrease to 1/2 teaspoon)
- 3 tablespoons tomato paste
- 2 sprigs fresh thyme
- 3 1/2 cups low-sodium chicken stock or vegetable stock
- 1 bunch of lucinato kale (removed from the rib and roughly chopped)
- 1 baguette, cut into slices
- 3 ounces finely grated Parmesan-Reggiano
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Instructions
- Add half of the beans to the food processor and pulse until smooth. If you need to, you can use some of the broth from the recipe to make it a smoother texture. Set aside.
- In a medium pot, set over medium heat, add the olive oil. When the oil is warm, add the onion, celery and carrots. Cook for 5 to 7 minutes, until very softened softened. Mix in the garlic, along with the crushed salt, a few rounds of black pepper, red pepper, salt and thyme; cook until fragrant, about 1 to 2 minutes.
- Add in the tomato paste and mix until the paste turns a deep brick red color, about 2 minutes. Mix in the reserved Parmesan-Reggiano rind, bean puree, beans, stock and kale. Reduce the heat to low, cover the pot and cook for 15 to 20 minutes, until the soup’s flavors merry.
- Meanwhile, tear up half of the baguette and place on top of the soup in the pot. Top with a grating of parmesan and divide the soup amongst bowls. Garnish with a drizzle of olive oil and more parmesan, if you like.
- This soup is great heating up. Store in an airtight container and will last up to 3 to 4 days in the fridge.
Notes
- Tips and Tricks:
- Equipment
- Le Creuset 5 quart Dutch Oven | Cutting Boards (non-wood) | Chef's Knife | Oxo Measuring Spoons |
- Le Creuset 5 quart Dutch Oven | Cutting Boards (non-wood) | Chef's Knife | Oxo Measuring Spoons |
- Feel free to use any sort of rustic bread here, I used a baguette but you could use a nice sourdough loaf or ciabatta.
- This works well with day old bread that's not super fresh. It's going to end up soaking up all the soup broth so something that's a little dried out is okay.
Nutrition Information
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Calories
94kcal
(5%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
264mg
(11%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
237IU
(5%)
Vitamin C
3mg
(3%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 264mg | 11% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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