Hearty Tuscan Ribollita Soup Recipe
hearty tuscan ribollita soup
serves 6
ingredients
- 3 tbsp olive oil
- 1 large red onion, chopped
- 3 celery stalks, chopped
- 2 large carrots, peeled and chopped
- 2 large garlic cloves, minced
- ¼ cup chopped fresh flat-leaf parsley
- ½ tsp kosher salt
- 8 cups chicken broth
- 1 (28oz) can whole tomatoes, broken up with your hands
- 1¾ cups canned cannellini (white kidney) beans, drained and rinsed
- 2 cups napa cabbage, thinly sliced
- 2 cups kale, roughly chopped
- 2 cups swiss chard, stems removed, roughly chopped
- 1 (2-inch) piece of Parmesan cheese rind
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 cups coarsely torn, stale crusty white bread
- Olive oil
- Freshly grated Parmesan cheese
directions
- In a large soup pot, heat olive oil over medium heat. Add onions and cook, stirring until softened, 6 minutes. Add celery, carrots, garlic, parsley and salt. Continue cooking for 10 minutes until the vegetables are soft. Add chicken broth, tomatoes, cannellini beans, napa cabbage, kale, swiss chard, Parmesan rind, salt and pepper. Bring to a boil, reduce heat to low and simmer 40 minutes.
- Remove 4 cups of soup, puree in a blender and then return to soup pot. Over low heat, stir in coarsely torn bread.
- To serve, drizzle each bowl with olive oil and a generous amount of Parmesan cheese.
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LUNCHSNACKS, HEALTHY, APPSSOUPS, QUICKEASYJulie Albertapps and soups, italian recipes, hearty soups, fall soup, best fall soup recipes, beans, carrots, healthy recipes