Description
Warm up with this hearty Ribollita Soup, a comforting bowl filled with rich vegetables and creamy beans, perfect for chilly evenings or cozy gatherings.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 4 cups Tuscan kale, chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 3 cups stale rustic bread, torn into pieces
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the crushed tomatoes along with their juice. Stir well and let simmer for another 5 minutes.
- Add the vegetable broth and cannellini beans to the pot. Bring the mixture to a gentle boil.
- Stir in the chopped kale and cook for about 3 minutes until wilted.
- Add the torn stale bread into the pot. Gently stir until it softens and thickens the soup.
- Serve hot, optionally drizzled with more olive oil on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to substitute any seasonal vegetables you have on hand. For extra flavor, add herbs like thyme or rosemary during cooking. Store leftovers in an airtight container for up to five days.