RIBOLLITA SOUP - Original Tuscan Recipe

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more nutrient-dense, while collard greens are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is often cheaper.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is fresher, while seasoned water is cost-effective.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced tomatoes and cook for 3-4 minutes until they break down.

Pour in vegetable broth and add bay leaves and thyme; bring to a simmer.

Add cannellini beans and kale; cook for 10-15 minutes until kale is tender.

Season with salt and black pepper to taste.

Layer stale bread in bowls and ladle soup over the top.

Let sit for a few minutes to allow bread to absorb the soup.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens