Rustic Ribollita Recipe
Recipe By A Spicy Perspective
This classic ribollita recipe makes the most wonderfully comforting, delicious tuscan white bean soup with day-old bread, tomatoes and kale.
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1hr total
15minsPrep
45minsCook
1hr total
15m.Prep
45m.Cook
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ingredients serve
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Add to Shopping ListIngredients for Rustic Ribollita Recipe
- 1/2 tablespoon Olive Oil Divided
- 1 ounce Ciabatta bread or rustic italian bread
- 0.13 Large sweet onion peeled and chopped
- 0.38-1/2 Carrots peeled and sliced
- 0.38 Celery Stalks Chopped
- 1-1.25 Cloves garlic minced
- 8 ounce Vegetable Broth
- 3.50 ounce San marzano tomatoes crushed or diced
- 3.75 ounce Cannellini beans 2 cans, drained
- 0.06 cup Shaved parmesan cheese + extra for serving
- 0.19 teaspoon Anchovy paste *optional for vegetarian
- 0.13 teaspoon Dried oregano
- 0.13 Bay leaf
- 0.06 teaspoon Crushed Red Pepper
- 0.13 bunch Tuscan kale roughly chopped
- As required Salt and pepper
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Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By A Spicy Perspective