Happy New Year! I’m happy to have finally resolved technical difficulties that have kept me from sharing delish recipes with you over the last month or so. Thank you for your patience and support.
Ribollita translates to “reboiled” in Italian, because like many soups, it tastes better the next day. This classic, rustic, hearty stew from Tuscany has cannellini beans, leafy greens, onions, carrots, celery and tomatoes, and is thickened with crusty bread. Plenty of rich olive oil and Parmesan complement the ingredients. Use the Parmesan rinds that you are saving in your freezer. You are saving them… right??? If you haven’t started this practice…start now!!
Ribollita Soup
Serves 6
- 2 tablespoons olive oil
- 1 large yellow onion,chopped
- 3 carrots, chopped
- 2 celery ribs, chopped
- 5 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 28 oz crushed San Marzano tomatoes
- 4 cups vegetable broth(vegetarian) or chicken broth
- 3 sprigs fresh thyme
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon minced fresh rosemary
- 1 bay leaf
- 1 Parmesan rind, about 4-inch size
- 15 oz canned cannellini beans, rinsed and drained
- Kosher salt and black pepper, to taste
- 1 small bunch Tuscan kale, ribs and stems removed, chopped
- 2 cups cubed crusty Italian bread, day old or stale
- Grated Parmesan cheese, extra bread cubes, and fresh basil, for serving, optional
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are softened. Stir in the garlic and crushed red pepper flakes, cook for 2 minutes.
- Add the tomatoes, broth, thyme, basil, rosemary, bay leaf, Parmesan rind, and beans. Season with salt and black pepper, to taste. Stir until combined.
- Simmer the soup with the lid slightly ajar for 20 minutes or until the vegetables are softened. Remove the lid and stir in the kale.
- Add the bread and simmer for 5 minutes or until the bread starts to dissolve into the soup and the soup thickens.
- Remove the thyme sprigs, bay leaf, and Parmesan rind. Discard. Taste and season with additional salt and pepper, if necessary.
- Ladle the soup into bowls and top with Parmesan cheese, extra bread cubes, and fresh basil, if desired.
Adapted from: 2 peas in their pods
