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ribollita

a thick, creamy, flavorful Tuscan white bean and kale soup
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American, Italian

Equipment

  • 1 pot or pressure cooker

Ingredients

  • 1 medium yellow onion
  • 2 medium carrots
  • 3 medium celery stalks
  • 4 cloves garlic
  • 1 bunch tuscan kale
  • 1 handful farm fresh sourdough bread
  • 1 can cannellini beans
  • 1 can canned tomatoes (cento brand is the best)
  • vegetable stock or cubes
  • rosemary
  • thyme
  • 1 tbsp tomato paste
  • salt & pepper to taste
  • 1/2 lemon juiced
  • nutritional yeast

Instructions

  • start by dicing the onions, carrots, celery, and garlic
  • add olive oil to a pot and saute the onions and garlic
  • once the onions are golden brown, add in the carrots and celery
    let saute for another minute or two
  • add white beans, canned tomatoes, rosemary, thyme, tomato paste, salt, pepper, and vegetable stock or vegetable cubes and water
  • let simmer until vegetables are soft
  • blend HALF of the soup using an immersion blender or regular blender
  • destem and finely chop the tuscan kale
    rip apart day-old sourdough bread
  • add in kale and bread to creamy soup, mix in for a few more minutes
  • add lemon juice, nutritional yeast and serve :)

Video