A Classic Ribollita: Tuscan Bean Soup Recipe

Name: A Classic Ribollita: Tuscan Bean Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 1⁄2 cups dried cannellini beans, soaked overnight (see notes for canned beans); 2 medium carrots, chopped; 2 ribs celery, chopped; 1⁄2 yellow onion, chopped, plus rings for garnish; 5 tablespoons extra-virgin olive oil; 4 cloves garlic (3 minced, 1 halved); 10 oz. butternut squash peeled and cut into 1⁄2″ cubes (about 2 cups); 1 small zucchini, cut into 1⁄2″ cubes; 4 large kale leaves, stemmed and chopped; 1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes; salt and freshly ground black pepper, to taste; 1 (15-oz) can diced tomatoes (or a handful of cherry tomatoes halved); 2 quarts chicken or vegetable stock, reduced-sodium, plus extra water if needed; 1 – 2 bay leaves; 1⁄2 teaspoon red chili flakes (optional); 1 tablespoon fresh thyme leaves (1 teaspoon dried); 8 thick slices country-style bread; Parmesan Cheese, freshly grated

Instructions

Prep:15minCook:25min

Tuscan Bean Soup, otherwise known as Ribollita, is a 15th-century traditional fall and winter soup, brimming with seasonal healthy superfoods like kale and squash. And incredibly soul-satisfying and delicious!

Updated at: Mon, 11 Nov 2024 22:26:57 GMT