ItalianMain course
Ribollita
Ribollita is a Tuscan bread and vegetable soup that builds on a soffritto of onion, carrot, and celery. Cannellini beans, tomatoes, and herbs simmer together to form the base, then kale is stirred in just before serving. Thick slices of wholegrain bread, red onion, and Parmesan are layered on top, then baked until the topping turns golden and crisp. This creates a deeply browned, cheesy crust that covers the soup.
24 minServes 4
Method
4 steps · 24 min total
- 01
Sauté Vegetables
Warm 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, and minced garlic. Season with salt and pepper, then cook, stirring occasionally, until the vegetables soften and become fragrant, about 5 to 10 minutes. - 02
Simmer Soup Base
