Chilly fall and cold winter days are just around the corner. What better feeling than coming home to eat a warm bowl of soup?! This recipe calls for a quite a bit of different ingredients but it’s very easy to make and prepare. The flavors all come together and tastes delicious!
Tuscan Ribollita
Ingredients
- 3 garlic cloves peeled and smashed
- 1 small onion peeled and roughly chopped
- 1 carrot peeled and chopped
- 1 celery stalk chopped
- 4 ounces pancetta or ham chopped (this is where I subbed 6 pieces of turkey bacon chopped)
- 1/2 cup olive oil I only use the 2 TBSP of olive oil it calls for to saute the first five ingredients
- 1 15- ounce can whole peeled tomatoes
- 3 15- ounce cans cannellini or great northern beans
- drained and rinsed
- 2 cups chicken broth
- 1 sprig fresh rosemary
- 1 bunch kale roughly chopped
- 1/2 cup toasted bread crumbs
- Grated Parmesan
Instructions
- In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.
- Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.
- Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil (didn't drizzle with olive oil) and sprinkled with the cheese.
I made this recipe for the first time last week in the dead of summer in Texas and our family loved it. If you want to wait until it gets a little cooler to pull out the soup recipes, feel free to bookmark this page and maybe try out one of my casserole recipes in the meantime. I just added a new one last week. Enjoy!
xo, Jaime