Go Back
lifestyle blogger's Tuscan Ribollita soup recipe for chilly days
Print

Tuscan Ribollita

Course Main Dish
Keyword Soup
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 servings

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.