Tuscan Ribollita Soup Recipe
This incredibly easy to make ribollita soup recipe is loaded with greens, vegetables, and beans that is served with crusty rustic bread.
It was really a peasant recipe as it utilizes crusty leftover bread and leftover minestrone soup.
– cannellini beans
– fresh rosemary
– olive oil
– yellow onions
– diced carrots
Add the beans to a container and cover with 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 until tender. Remove the sprig of rosemary and take ½ of the beans and the liquid and put them into a blender and puree them until smooth.
Set aside and keep the other ½ of the beans in the liquid warm. 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.
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.
Swipe up for full recipe!
NEW ENGLAND CLAM CHOWDER RECIPE
ITALIAN MINESTRONE SOUP RECIPE