Ribollita
A hearty Italian soup made with white beans, kale, and tomatoes, baked with a crispy bread and cheese topping. A classic Tuscan dish that is both satisfying and warming.
Ingredients
- 5 tbsp Olive oil
- 1 pcs Onion
- 1 pcs Carrot
- 1 pcs Celery
- 1 tbsp Garlic
- 2 cup Canned white beans
- 1 pcs Canned tomatoes
- 4 cup Water
- 1 bunch Rosemary
- 1 bunch Thyme
- 454 g Kale
- 4 pcs Whole grain bread
- 1 pcs Red onion
- 0.5 cup Parmesan
Instructions
- Pour 2 tablespoons of olive oil into a large pot and heat over medium heat. Once the oil is hot, add the diced onion, carrot, and celery, season with salt and pepper. Cook, stirring occasionally, until the vegetables are soft.
- Preheat the oven to 260 degrees. Drain the canned beans and rinse them. Add the beans to the pot along with the tomatoes, their juice, broth, rosemary, and thyme. Bring the soup to a boil, then reduce the heat and let it simmer gently. Cover with a lid and cook, stirring occasionally and breaking up the tomatoes, until the flavors blend well.
- Remove and discard the rosemary and thyme stems if desired. Add the kale to the soup. Taste and adjust the seasonings to your liking.
- Arrange bread slices on top of the soup so they cover the surface with minimal overlap. Distribute the red onion slices on top, drizzle with the remaining 3 tablespoons of olive oil, and generously sprinkle with grated Parmesan.
- Place the pot in the oven and bake until the bread, onion, and cheese are golden and crispy. Serve the soup hot with bread, dividing evenly among four bowls.