Tuscan Ribollita Soup Recipe
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5.0
39 reviews
Excellent
Tuscan Ribollita Soup Recipe
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This incredibly easy to make ribollita soup recipe is loaded with greens, vegetables, and beans that is served with crusty rustic bread.
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Ingredients
- 1- pound cannellini beans
- 1 sprig of fresh rosemary
- 2 tablespoons olive oil
- 2 peeled and medium diced medium-sized yellow onions
- 4 medium diced stalks of celery
- 4 peeled and medium diced carrots
- 4 finely minced cloves of garlic
- 2 bunches of thickly sliced Lacinato kale
- ½ sliced savoy cabbage
- 15 ounce can hand-crushed whole peeled tomatoes
- 64 ounces vegetable stock
- coarse salt and pepper to taste
- 20 lices of old crusty rustic bread
Instructions
- Add the beans to a container and cover until it is about 4 inches over the top of the beans. Cover and set at room temperature overnight
- In the morning drain the beans and add to a medium-size pot and cover with water until the beans are covered by about 2 inches along with a sprig of rosemary.
- Cook the beans for about 30-35 minutes over low to medium heat or until tender. If the beans are not softening, bring them to a boil and then continue cooking them on low to medium heat until soft.
- Remove the sprig of rosemary and take ½ of the beans and some of the cooking liquid and put them into a blender and puree them until smooth. Set them aside and keep the other ½ of the beans in the warm cooking liquid. You will need to strain these before adding to the soup.
- In the meantime, add the olive oil to a large pot over low to medium heat and cook the onions, celery, carrots, and garlic for 8 to 10 minutes or until tender.
- Next, add in the kale, cabbage, cooked beans in water, pureed beans, tomatoes, and vegetable stock, and cover with a lid and cook for 15-20 minutes over low to medium heat or until the kale and cabbage are tender.
- Season the soup well with salt and pepper.
- To serve, place 2 slices of bread in a serving bowl and pour some of the soup over top. Garnish with optional shredded parmigianna Reggiano cheese and chopped fresh parsley and rosemary.
Notes
- Make-Ahead: You can make this soup up to one day ahead of time, and I advise keeping the bread separate from the soup until it is ready to be served.
- How to Store: Cover and keep the soup separated from the bread in the refrigerator for up to 4 days. It will freeze in the exact same manner for up to 3 months. Be sure to thaw it for 1 day in the refrigerator until it is thawed.
- How to Reheat: Add the desired amount of soup to a small saucepot and heat over low heat until hot.
- Please feel free to use any homemade or store-bought bread from the bakery. Please do not use sliced, bagged bread from the bread aisle, as it will scale down the flavor of this soup.
- Cover the dried beans in boiling water if you're in a pinch, and let them stand for one hour before cooking.
- If your beans are not cooking, bring them to a boil and then cook them over low to medium heat for the rest of the way.
Nutrition Information
Show Details
Calories
110kcal
(6%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
928mg
(39%)
Potassium
351mg
(10%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
5254IU
(105%)
Vitamin C
24mg
(27%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 928mg | 39% |
| Potassium | 351mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5254IU | 105% |
| Vitamin C | 24mg | 27% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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