Ribollita

Ribollita is a classic Italian recipe that puts day-old bread to delicious use. Not only is this soup easy and flavorful and light and hearty all at the same timeit's even better made the day before and reheated.

Ingredients

  • 2-½ tablespoons extra virgin olive oil, divided
  • 1 cup carrots, sliced
  • 1 cup onion, chopped
  • ½ cup celery, sliced
  • 3 sprigs thyme
  • 4 cloves garlic, minced
  • 3 cups Swiss chard, chopped
  • 3 cups kale, chopped
  • 3 cups water
  • 3 cups low-sodium chicken stock (or vegetable stock)
  • ¼ cup tomato puree
  • 1 teaspoon sugar
  • sea salt, to taste
  • ¼ teaspoon red pepper flakes
  • 1 can diced tomatoes (14.5 ounces)
  • 1 can cannellini beans (19 ounces), rinsed and drained
  • 12 ounces Italian or French bread, day-old, torn into 1-inch pieces

Instructions

  • Heat 1-1/2 teaspoons oil in a Dutch oven over medium heat. Add carrots, onion, celery thyme and garlic, and cook 5 minutes, stirring frequently, until onion is tender. Add chard, kale, water, stock, tomato puree, sugar, salt, red pepper and diced tomatoes. Stir to combine. Bring to a boil, reduce heat, and simmer 45 minutes.
  • Place 1/3 cup beans in a bowl, and mash with a fork until fairly smooth. Add mashed beans, remaining beans, and bread to soup. Cook 5 minutes, until heated through. Ladle soup into bowls. Drizzle remaining 2 tablespoons oil over top of soup.
Servings: 8
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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