This recipe is very versatile and is a great way to get your greens. The greens can be replaced with any blend of your choice, such as escarole, kale, even cabbage. Enjoy.
Ribolita – Tuscan Bread Soup
Servings
Ingredients
- Olive oil
- 2 carrots diced
- 2 stalks celery diced
- 1 onion diced
- several cloves garlic minced
- good handful of fresh sage or rosemary chopped
- several large stalks of cavolo nero chopped or use kale
- several stalks of chard or escarole chopped
- 1 can cannellini beans
- 2 Tbsp tomato puree
- olive oil
- salt and pepper
- pinch of red pepper flake
- 6 cups vegetable stock or water
- 2 slices day old Italian bread
Instructions
- In a large pot, heat oil over medium high heat. Saute the carrots, celery and onion for a few minutes. Add garlic and herbs. Cook for a minute or two longer. Add the greens, the tomato puree, salt and pepper and red pepper flakes and 6 cups of water or vegetable stock. Cook for 20-30 minutes and adjust seasoning to taste. Tear bread and add to soup, stir for a few minutes until it is absorbed. Serve with a drizzle of olive oil and enjoy.
- Recipe Notes: I like to puree the soup with an immersion blender before adding the bread, but I leave it up to you.
Love this soup. I also saw it on chopped and have used it since them. Great quick winter dinner. I use vegetable soup and add parmesan cheese as a topping on each bowl.
This looks amazing, I love thick soup! Perfect for the NY winter.
Looks super comforting! It’s definitely a meal in a bowl (especially for a cold day).
I feel like I saw this on an episode of Chopped one time. It sounds great for a cold day like today.
I really like cannellini beans mixed with greens, there is something very comforting about this soup.