Ribollita Bread Soup

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Day-old bread is often less expensive and can be used effectively in this dish.

cannellini beans

🥗Healthier: great northern beans

💰Cheaper: navy beans

Navy beans are often cheaper and provide a similar texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Using water with seasonings reduces costs while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and can be used for sautéing.

Chop garlic into very thin pieces.

Chop onion.

Chop celery into half and then into cubes.

Chop carrots flat and then into cubes.

Remove skin and seeds from plum tomatoes and chop them.

Remove stems from kale and chop it into small pieces.

Wash the kale thoroughly.

Heat olive oil in a pot until warm.

Sauté chopped onion until translucent.

Add garlic and sauté until fragrant.

Add chopped carrots, celery, and sauté together with onion and garlic.

Stir in a little tomato paste.

Add bay leaves and chopped plum tomatoes.

Season with salt and black pepper to taste.

Pour in chicken stock and bring to a boil.

Cook for 20 minutes.

Add chopped kale and cook for an additional 10 minutes.

Stir in cannellini beans and cook for another 10 minutes.

Cube stale bread and toast it in the oven until crispy.

Serve the soup with toasted bread on top and sprinkle with pecorino cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens