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Ribollita Recipe

Ingredients for Ribollita

Ribollita (aka Tuscan Bread Soup)

The other day we received some fresh kale in our weekly organic vegetable box, and this is always a signal for me to make some Ribollita. This classic Tuscan soup highlights many of the characteristics of Tuscan cooking: fresh, simple ingredients; using what's a available with each season; and making use of something that would otherwise go to waste (like stale, dried bread). You can vary the types and quantities of vegetables, but real Ribollita has to have kale, a dark, bumpy member of the cabbage family.

  • 1/4 cup olive oil, plus extra for serving
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 1 or 2 carrots, chopped
  • 3 celery stalks, chopped
  • 2 small potatoes, diced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 15 oz. can white kidney or cannellini beans
  • 1 15oz. can tomatoes, finely diced
  • 4 cups kale, coarsely chopped
  • Rosemary, leaves from one fresh sprig (or 1/2 tsp. dried)
  • 1 tsp. fresh Oregano leaves, minced (or 1/4 tsp. dried)
  • 3 cups chicken stock
  • 4 cups sourdough bread cubes, crusts removed
  • salt
  • pepper

Ribollita Soup

In a large pot, sauté the onions and garlic in the olive oil until translucent, about 2 minutes. Add the chopped vegetables (but not the kale), and stir them to blend and coat, about 1 minute. Add the rest of the ingredients, cover and simmer for about 1 hour. Salt and pepper to taste. Serve hot, with a little grated parmesan cheese.

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