Ribollita - Tuscan White Bean Soup Recipe

If you hate to waste stale bread, this ribollita formula is for you! It makes a delicious eater Tuscan navy bean soup thickened with cubes of bread.

Ribollita - Tuscan White Bean Soup Recipe

Ribollita may be a Tuscan navy bean soup made of leftover vegetables and thickened with stale (or in our case several days old) bread. My version starts with a base of onion, carrots, tomatoes, white beans, rosemary, and kale. I cube up the leftover bread and stir it in towards the tip, creating a thick and hearty Tuscan bean soup – excellent for a chilly time of year night.

This ribollita formula makes concerning three massive servings, however next time i will be able to double it. The leftovers were delicious for lunch future day, and that i solely wanted I had a lot of.

And P.S. if any of you have got bread-making tips, we’re all ears.

Ingredients

• 2 tablespoons extra-virgin vegetable oil
• 1 tiny onion, chopped
• 3 carrots, chopped
• 1 tablespoon finely cut rosemary
• 2 garlic cloves, minced
• 3 medium Roma or tracheophyte tomatoes, diced
• ½ teaspoon red pepper flakes
• 2 tablespoons vino
• 1 (14-ounce) will cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 3 massive lacinato kale leaves, thinly sliced, coarse stems removed
• 4 thick slices stale ciabatta bread, cubed
• balsamic vinegar, for descending
• ¼ cup smooth-shaven cheese cheese, optional
• sea salt and freshly ground black pepper

Instructions

1. Heat the vegetable oil during a massive pot over medium heat. Add the onion and pinches of salt and pepper and cook, stirring sometimes, till the onion is soft, concerning four minutes. Stir within the carrots, rosemary, and garlic. Cook for concerning four a lot of minutes, reducing the warmth if necessary to avoid burning the garlic.
2. Add the tomatoes, red pepper flakes, and another few pinches of salt and pepper. Cook, stirring typically, for concerning quarter-hour or till the tomatoes area unit soft and juicy. Add the wine and let it cook off, concerning one minute.
3. Stir within the beans, then add the vegetable broth. Simmer till the carrots area unit tender, thirty to thirty five minutes, stirring sometimes.
4. Once the carrots area unit tender, stir within the kale, the cubed bread, and a drizzle of balsamy vinegar. Simmer for many a lot of minutes till the kale is stale.
5. Season to style and serve hot in massive bowls. Shave recent cheese cheese on high, if desired.

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