Description
Tuscan ribollita is a hearty bread soup filled with vegetables and beans.
Ingredients
Scale
- 2 cups stale bread
- 1 can (15 oz) cannellini beans
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 bunch kale, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, carrots, and celery. Cook until soft.
- Add garlic and cook for 1 minute.
- Add kale and cook until wilted.
- Add cannellini beans and vegetable broth. Bring to a boil.
- Add stale bread and simmer for 15 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- Use any leftover bread for best results.
- This soup tastes better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg