Tuscan Ribollita Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz stale sourdough or ciabatta, torn into pieces
02 -
2 tbsp olive oil, plus extra to drizzle when serving
03 -
1 medium-sized yellow onion, chopped small
04 -
2 celery stalks or a medium fennel bulb, finely diced
05 -
2 carrots, diced into small chunks
06 -
3 cloves of garlic, finely grated
07 -
1 tsp freshly chopped rosemary leaves
08 -
1/4 cup crisp, dry white wine
09 -
1 can (14 oz) diced tomatoes
10 -
4 cups veggie broth
11 -
1 1/2 cups cannellini beans, rinsed and drained
12 -
Parmesan cheese rind, plus extra grated Parmesan for garnish
13 -
1 bunch (8 oz) of kale, stems removed and leaves roughly torn
14 -
1 tsp sea salt
15 -
Ground black pepper, to taste
# Instructions:
01 -
Got fresh bread? Heat the oven to 350°F. Lay the bread out on a baking tray lined with parchment and bake for 10-20 minutes until it's dried out.
02 -
In a large Dutch oven, heat olive oil over medium. Toss in the onions, celery, and carrots, sprinkle with some salt and pepper, and let them get soft for 10-15 minutes.
03 -
Stir in garlic, rosemary, and white wine. Add the can of tomatoes, broth, beans, and the Parmesan rind. Cover, then simmer for around 20 minutes.
04 -
Take out the Parmesan rind. Drop in the torn kale and cook for 5 minutes until wilted. Stir through half the bread and tweak the seasoning. Add extra bread if it's not thick enough.
05 -
Scoop into bowls, top with extra bread if you like. Drizzle with olive oil and sprinkle on grated Parmesan before serving.
# Notes:
01 -
A classic Tuscan dish made hearty with bread
02 -
For a thicker texture, stir in more bread
03 -
Day-old bread works better for this