This incredibly easy to make ribollita soup recipe is loaded with greens, vegetables, and beans that is served with crusty rustic bread.
Servings: 10
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour5 minutesminutes
Ingredients
1-poundcannellini beans
1sprig of fresh rosemary
2tablespoonsolive oil
2peeled and medium diced medium-sized yellow onions
4medium diced stalks of celery
4peeled and medium diced carrots
4finely minced cloves of garlic
2bunches of thickly sliced Lacinato kale
½sliced savoy cabbage
15ouncecan hand-crushed whole peeled tomatoes
64ouncesvegetable stock
sea salt and pepper to taste
slicesof old crusty rustic bread
Instructions
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 low to medium heat or 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.
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 some bread in a serving bowl and pour some of the soup over top. Garnish with optional shredded parmesan cheese and chopped fresh parsley and rosemary.
Notes
Chef Notes:
Make-Ahead: You can make this soup up to 1 day ahead of time and it is advised to keep the bread separate from the soup until it is ready to be served.
How to Store: Keep covered and keep the soup separated from the bread and in the refrigerator for up to 4 days. This will freeze in the exact same manner for up to 3 months. Be sure to thaw for 1 day in the refrigerator until it is thawed.
How to Reheat: Add the desired amount of soup into a small size saucepot and head up over low heat until hot. Likewise, you can heat it up in the microwave in a microwave-safe bowl.
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 totally scale down the flavor of this soup.
For a bean alternative, you can use drained and rinsed canned cannellini beans or boil water and cover the dried beans and let stand for 1 hour.