Ribollita
A rustic Tuscan bread and vegetable soup thickened with day-old bread. Even better reheated.
- Total time
- 1 hr 10 min
- Prep
- 20 min
- Cook
- 50 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 260 kcal
Ingredients
Servings
Equipment
large pot
Method
- Heat oil. Sauté onion, carrot, celery 8 min. Add garlic 1 min.
- Add tomatoes, beans, kale, broth, parmesan rind. Boil, simmer 30 min.
- Remove rind. Stir in bread, cook 10 min until thick.
- Season generously. Rest 10 min. Serve with olive oil drizzle.
Nutrition per serving
- Calories
- 260
- Protein
- 10g
- Carbs
- 38g
- Fat
- 8g
- Fiber
- 8g
Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.
Missing something?
Run out of an ingredient mid-recipe? These swaps come with ratios and notes: