loveandlemons5.0
Ribollita Recipe
Ribollita is a Tuscan soup that's filled with beans and vegetables and thickened with bread. Made with simple ingredients, this classic Italian dish is a hearty, comforting meal in a bowl.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●dutch oven
- ●bowl
📝 Preparation Steps
1
If using fresh bread, preheat the oven to 350°F and line a baking sheet with parchment paper.
2
Spread the bread in an even layer on the baking sheet and bake for 10 to ⏱️ 20 minutes, or until dry. Set aside.
3
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to ⏱️ 15 minutes, or until very soft.
medium carrots, diced2
4
Add the garlic, rosemary, and wine. Stir, then add the tomatoes, broth, beans, and Parmesan rind. Cover and simmer for ⏱️ 20 minutes.
diced tomatoes1 (14-ounce) canParmesan rind, plus grated cheese for serving
5
Uncover and remove the Parmesan rind. Stir in the kale and cook for ⏱️ 5 minutes, or until wilted. Stir in half the bread and season to taste. If you like a thicker ribollita, add more bread.
Parmesan rind, plus grated cheese for serving
6
Ladle the ribollita into bowls. Top with more bread, if desired. Serve with drizzles of olive oil and grated Parmesan.
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