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 time—it'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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