Main Dishesbonappetit4.0
Green Ribollita
A twist on the classic Tuscan soup, this version features blended sautéed kale, which turns the whole bowl a bright, spring-y green.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●blender
- ●oven
- ●bowl
📝 Preparation Steps
1
Heat 1 Tbsp. extra-virgin olive oil in a medium Dutch oven over medium-high. Add 1 bunch kale, ribs and stems removed, leaves coarsely torn (about 2½ cups), and 4 garlic cloves, thinly sliced, and season with kosher salt. Cook, stirring occasionally, until slightly softened and garlic is golden brown, about ⏱️ 2 minutes. Add 2 Tbsp. water; cook, stirring often, until liquid evaporates and kale is slightly wilted, about ⏱️ 1 minute. Transfer to a blender; reserve pot. Add 1 cup low-sodium vegetable broth to blender; blend until smooth. Set purée aside.
. extra-virgin olive oil, divided3 Tbspbunch kale, ribs and stems removed, leaves coarsely torn (about 2½ cups)1low-sodium vegetable broth, divided4 cups
2
Heat remaining 2 Tbsp. extra-virgin olive oil in reserved pot over medium-high. Add 1 medium onion, coarsely chopped, 2 celery stalks, coarsely chopped, 1 medium carrot, peeled, coarsely chopped, ½ tsp. ground cumin, and remaining 4 garlic cloves, thinly sliced; season with salt and freshly ground pepper. Cook, stirring occasionally, until vegetables are slightly softened, 6–⏱️ 8 minutes. Add 1 Parmesan rind (if using), one 15-oz. can white beans, rinsed, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, remaining 3 cups low-sodium vegetable broth, and 3 cups water. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until reduced slightly, about ⏱️ 15 minutes.
. extra-virgin olive oil, divided3 Tbspmedium onion, coarsely chopped1celery stalks, coarsely chopped2medium carrot, peeled, coarsely chopped1Freshly ground pepperParmesan rind (optional), plus finely grated Parmesan for serving115-oz. can white beans, rinsed1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1low-sodium vegetable broth, divided4 cups
3
Add ¼ small loaf country-style bread (about 8 oz.), torn into 1" pieces (about 2½ cups), 2 Tbsp. unsalted butter, and reserved purée and cook, stirring often, until butter is melted, 2–⏱️ 3 minutes. Taste soup and season with more salt and pepper if needed.
. unsalted butter2 Tbsp
4
Ladle soup into bowls; top with finely grated Parmesan.
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