Tuscan Ribollita Soup Recipe

stale bread

🥗Healthier: whole grain bread

💰Cheaper: crusty rolls

Whole grain bread adds fiber while crusty rolls are often cheaper.

cannellini beans

🥗Healthier: great northern beans

💰Cheaper: navy beans

Great northern beans are similar in texture and flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is healthier while water with seasoning is budget-friendly.

Soak cannellini beans in cold water overnight or for at least 12 hours, or use canned beans drained or boil water and pour it over the beans for 1 hour.

Drain the soaked beans and add them to a medium pot with cold water, about 2 inches above the beans, and add a sprig of fresh rosemary.

Heat the pot on medium to achieve a light simmer for the beans.

Prep the vegetables: slice the ends off yellow onions, cut in half, peel, and medium dice them.

Medium dice fresh celery stalks and peel and medium dice carrots, adding them to the same bowl as the onions and celery.

Crush fresh garlic cloves using a garlic press and add to the vegetable bowl.

Prepare Tuscan kale by rolling the leaves together and slicing them into half-inch to one-inch thick slices, discarding the woody stems.

Slice Savoy cabbage in half and thinly slice it, discarding the inner stem, and add to the bowl with the kale.

Crush whole peeled tomatoes by hand and set aside.

In a large pot, heat olive oil on medium heat and add all the prepped vegetables (onions, celery, carrots, garlic).

Sweat the vegetables for 8-10 minutes until tender and slightly crunchy without caramelizing.

Check the beans; if they start to break apart, they are ready. Puree half of the beans with some of their cooking liquid in a blender, ensuring to remove the middle part of the lid and cover with a towel to prevent explosion.

Add the sliced leafy greens to the pot with the vegetables, ensuring to mix them in.

Remove the rosemary stem from the beans and pour the beans and their cooking liquid into the pot with the vegetables.

Add the pureed beans to the pot, scraping with a rubber spatula to get all the mixture out.

Add vegetable stock to the pot, mix everything together with a spoon, and cover with a lid.

Cook on low heat for 15-20 minutes until the greens are tender and flavorful.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens