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 serves
serves8
Add to Shopping ListIngredients for Rustic Ribollita Recipe
- 4 tablespoon Olive Oil Divided
- 8 ounce Ciabatta bread or rustic italian bread
- 1 Large sweet onion peeled and chopped
- 3-4 Carrots peeled and sliced
- 3 Celery Stalks Chopped
- 8-10 Cloves garlic minced
- 64 ounce Vegetable Broth
- 28 ounce San marzano tomatoes crushed or diced
- 30 ounce Cannellini beans 2 cans, drained
- 1/2 cup Shaved parmesan cheese + extra for serving
- 1.50 teaspoon Anchovy paste *optional for vegetarian
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 1/2 teaspoon Crushed Red Pepper
- 1 bunch Tuscan kale roughly chopped
- As required Salt and pepper
Nutrition
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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