Ribollita Soup
An Italian classic soup packed with vegetables and crusty bread is just what you need on a chilly night.
Servings: 8
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 5 carrots, chopped
- 3 celery ribs, chopped
- 1/4 teaspoon crushed red pepper flakes
- 28 ounces crushed tomatoes
- 4 cups vegetable broth (or chicken broth)
- 2 1/2 tablespoons dried basil (or fresh basil)
- 1 bay leaf
- 1 Parmesan rind, about 4-inch size
- 1-2 15 ounce cans cannellini beans, rinsed and drained
- salt and pepper
- 3 ounces baby spinach, chopped (or kale, Swiss chard)
- 2 cups cubed crusty Italian or artisan bread, day old, divided
- grated Parmesan cheese, olive oil, extra bread cubes
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables are softened. Stir in the garlic and crushed red pepper flakes, cook for 2 minutes.
- Add the tomatoes, broth, basil, bay leaf, Parmesan rind and beans. Season with salt and pepper, stir to combine.
- Simmer the soup with the lid slightly ajar for 20 minutes or until the vegetables are softened. Remove the lid and stir in the spinach (or kale or Swiss chard).
- Add the 1 1/2 cups of the cubed bread and simmer for 5 minutes or until the bread starts to dissolve into the soup and the soup thickens.
- Remove the bay leaf and Parmesan rind and discard. Taste and season with additional salt and pepper. Some recipes also have you add a splash of white wine, parsley or bit of lemon zest for additional flavor.
- Ladle the soup into bowls, and top with reserved 1/2 cup bread cups and extra Parmesan cheese. If desired, drizzle the top of the soup with a bit of olive oil and place under the broiler for just a couple of minutes to melt the cheese and toast the bread crumbs. Watch carefully. Refrigerate leftovers and warm up the next day to enjoy again!
Notes
Adapted from Ribollita Soup recipe on Two Peas and Their Pod blog.