Ribollita
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.
Servings: 6
Cost: $10
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
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:
- 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
Calories: 94kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 264mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg
