Ribollita Soup

Name: Ribollita Soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 (14 ounce) can whole peeled plum tomatoes; 2 (15 ounce) cans cannellini beans, rinsed, divided; 3 tablespoons extra-virgin olive oil, divided; 1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only; ¼ cup thinly sliced garlic; ½ teaspoon freshly ground pepper, divided; 1 cup diced carrots; 1 cup diced celery; 1 cup diced zucchini; ¼ teaspoon salt, divided; 1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices; ¼ head Savoy or green cabbage, cut into 1-inch cubes; 2 cups diced russet potatoes; 3 cups vegetable broth; 2 cups water; ½ teaspoon dried thyme; 1 bay leaf; ⅛ teaspoon celery seed; Crushed red pepper to taste

Instructions

Cook:1h 15min

Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish with extra-virgin olive oil or pepper and grated Parmesan.

Updated at: Sun, 26 Mar 2023 15:01:46 GMT