Name: A Classic Ribollita Tuscan Bean Soup Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 cup dried cannellini beans, soaked overnight; 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, peeled and chopped; 2 celery stalks, sliced; 3 garlic cloves, minced; 1 can diced tomatoes; 1 bunch kale, stems removed and leaves chopped; 4 cups vegetable broth; 2 cups water; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; Day-old crusty bread, sliced

Instructions

Begin by cooking the soaked cannellini beans. Drain the beans after soaking and place them in a large pot covered with water. Bring to a boil over medium-high heat, then reduce the heat to simmer. Cook for about 45 minutes or until the beans are tender. Drain and set aside.
In a separate large soup pot, heat the olive oil over medium heat. Add the diced onion, chopped carrots, and sliced celery. Sauté for about 5 minutes until the vegetables start to soften.
Add the minced garlic to the pot and cook for an additional minute until fragrant.
Pour in the can of diced tomatoes with their juices and stir to combine with the vegetables.
Add the chopped kale to the pot and cook until slightly wilted, about 3-4 minutes.
Pour in the vegetable broth and water, then add the cooked cannellini beans.
Season the soup with dried thyme, dried rosemary, salt, and pepper. Give everything a good stir to blend the flavors.
Bring the soup to a gentle simmer and let it cook for about 30-40 minutes, allowing the flavors to meld together. Adjust seasonings to taste.
To serve, place a slice of day-old crusty bread at the bottom of each bowl. Ladle the hot soup on top of the bread, allowing it to soak up the delicious broth.
Optionally, you can drizzle some extra virgin olive oil and sprinkle freshly grated Parmesan cheese over the soup for added flavor.

Ingredients

Instructions

Nutrition Facts