Authentic Tuscan Ribollita Soup
A hearty and comforting Tuscan soup made with vegetables, beans, and day-old bread, perfect for chilly days.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 piece onion, chopped
- 2 pieces carrots, diced
- 2 pieces celery stalks, diced
- 3 cloves garlic, minced
- 1 medium potato, peeled and diced
- 6 cups vegetable broth
- 1 can cannellini beans, drained and rinsed
- 1 bunch kale, stems removed and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 4 cups hearty bread, torn into pieces
- Fresh parsley, chopped (for garnish)
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables soften, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the diced potato and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potato is tender.
- Incorporate the cannellini beans, kale, thyme, and rosemary into the soup. Season with salt and pepper. Simmer for another 10-15 minutes until the kale wilts and everything is heated through.
- Gently fold in the torn pieces of bread, allowing it to soak and thicken the soup.
- Simmer for another 5-10 minutes, stirring occasionally.
- Remove from heat and let it sit for a few minutes before serving.
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Notes
To elevate your dining experience, add a sprinkle of grated cheese on top of each bowl before serving. This will enhance the flavor and texture of the soup. Fresh seasonal vegetables can improve flavor, and leftover ribollita tastes even better the next day.