RIBOLLITA: TUSCAN BEAN SOUP

Name: RIBOLLITA: TUSCAN BEAN SOUP
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean, Italian, European
Ingredients: 1 1⁄2 cups dried cannellini beans, soaked overnight or 2-3 cans of cannellini 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

4 steps

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: Thu, 17 Aug 2023 09:03:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories325.7 kcal (16%)

Total Fat10.2 g (15%)

Carbs44.7 g (17%)

Sugars8.1 g (9%)

Protein16.6 g (33%)

Sodium475.9 mg (24%)

Fiber12.7 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 ½ cupsdried cannellini beans

soaked overnight or 2-3 cans of cannellini beans

0.5yellow onion

chopped, plus rings for garnish

5 tablespoonsextra-virgin olive oil

4 clovesgarlic

3 minced, 1 halved

10 ozbutternut squash

peeled and cut into 1/2′′ cubes

1zucchini

small, cut into 1/2′′ cubes

4kale leaves

large, stemmed and chopped

1waxy-style potato

medium, peeled and cut into 1/2′′ cubes

salt

to taste

black pepper

freshly ground, to taste

1 x 15 ozcan diced tomatoes

or a handful of cherry tomatoes halved

2 quartschicken stock

or vegetable, reduced-sodium, plus extra water if needed

1bay leaves

½ teaspoonred chili flakes

optional

1 tablespoonfresh thyme leaves

8 slicescountry-style bread

parmesan cheese

freshly grated

Instructions

Step 1

Drain beans and transfer to a 3-qt. saucepan and add 4-5 cups water. Bring to a boil and reduce heat to low; simmer, covered, until beans are tender, 40–45 minutes. If using canned beans, skip this step.

Step 2

Heat 2 tablespoons oil in a large soup pot over medium heat. Add carrots, celery, onion, and minced garlic and cook, stirring often, until soft, about 3 minutes. Add the squash, kale, potato, tomatoes with liquid, chicken stock, and bay leaf. Season with salt, pepper, and red chili flakes.

Step 3

Bring to a boil, and reduce heat to medium-low; cook, covered, until the vegetables are tender, about 15 minutes. Add zucchini and cooked beans (or canned beans) and simmer another 5-10 minutes or until both the beans and veggies are soft. Stir in the fresh thyme leaves.

Step 4

Meanwhile, toast the bread and rub it with the cut end of the halved garlic clove. Drizzle each toast with 1 tbsp. oil. To serve, place 1 to 2 pieces of toasted bread in the bottom of soup bowls and ladle soup over the top. Drizzle soup with remaining oil and sprinkle with Parmesan cheese.