Ribollita Toscana
Ribollita is a hearty Tuscan soup made with bread and vegetables. It's a well-known and loved dish in all of Tuscany.
Ingredients - Serves 6
- Salt and pepper - To taste
- Vegetable broth - 8 cups
- Italian bread - 1 loaf, stale and torn into pieces
- Potatoes - 2, peeled and chopped
- Cabbage - 1/2, chopped
- Kale - 1 bunch, chopped
- Cannellini beans - 1 can, drained and rinsed
- Garlic - 2 cloves, minced
- Celery stalks - 2, chopped
- Carrots - 2, chopped
- Onion - 1, chopped
- Olive oil - 2 tablespoons
Let's Get Started
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, celery, and garlic and cook until the vegetables are soft, about 10 minutes.
- Add the beans, kale, cabbage, potatoes, bread, and broth. Bring to a boil.
- Reduce the heat to low and simmer for about 2 hours, until the soup is thick and hearty.
- Season with salt and pepper to taste.
- Serve the soup hot, drizzled with a little extra olive oil if desired.
Dietary Info
- Dish Type: Soup
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 200
- Fat: 7g
- Carbs: 25g
- Protein: 8g
- Sodium: 800mg
- Sugar: 5g
