Ribollita Soup

Name: Ribollita Soup
Cook time: 1 h
Total time: 1 h
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; 0.25 cup thinly sliced garlic; 0.5 teaspoon freshly ground pepper, divided; 1 cup diced carrots; 1 cup diced celery; 1 cup diced zucchini; 0.25 teaspoon salt, divided; 1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices; 0.25 head Savoy or green cabbage, cut into 1-inch cubes; 2 cups diced russet potatoes; 3 cups vegetable broth; 2 cups water; 0.5 teaspoon dried thyme; 1 bay leaf; 0.125 teaspoon celery seed; Crushed red pepper to taste

Instructions

Cook:1h

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: Fri, 29 Nov 2024 21:36:36 GMT