Ribollita Soup Recipe Classic Tuscan White Beans and Kale Soup

Ribollita Soup Recipe Classic Tuscan White Beans and Kale Soup

This is a recipe for Ribollita soup which is a classic recipe from the Tuscan region of Italy which translated in English means “re-boiled” as nothing goes to waste. Ribollita is essentially a white bean and kale soup that is one of those amazing comfort foods that’s also vegetarian and full of flavor. Serve with leftover bread in the soup so that it soaks up all the delicious flavors. Enjoy, from my family to yours.

Ingredients
3 cans of Cannellini beans drained and rinsed
400g/14oz can crushed tomatoes
2 cups of carrots diced
1 cup of celery diced
1 small onion diced
1 small yellow flesh potato diced
1 bunch of kale washed and chopped (or spinach, savoy cabbage or escarole)
4-6 cloves of garlic
8 cups of vegetable stock
3-4 tablespoons of olive oil
Fresh rosemary (2-3 branches)
1/3 cup of red wine
Salt and pepper
Bomba hot Calabrese spread or chilli flakes (optional)
2-3 pieces of Parmigiano Reggiano rinds (optional)

Instructions
1.Using a stockpot or heavy soup-making pot, add 4-5 tablespoons of olive oil under medium heat.
2.Add diced onion and cook for approx a minute. Add 1 cup of diced celery and 2 cups of diced carrots and continue to cook for another 10 minutes (approx).
3.Squeeze 4-6 cloves of garlic into the pot and add diced potatoes and 1 teaspoon of Calabrese bomba hot spread (optional) or chilli flakes. Cover and check occasionally.
4.After 10 minutes, add crushed tomatoes along with 2-3 branches of rosemary, Parmigiano Reggiano rinds, red wine and mix together.
5.Add half (50%) of Cannellini beans to the mixture along with 8 cups of vegetable broth.
6.Stir and add chopped kale. With the remaining half of cannellini beans, use a blender until it becomes a creamy texture and add to the mixture. Simmer in low heat for approx 20 minutes until kale is cooked.
7.Remove rosemary sticks. Add salt and pepper to taste.
Serve in large bowls with bread and sprinkle on top with Parmigiano Reggiano. Drizzle with olive oil if desired.

Music Acknowledgment goes to:

Jazz In Paris – Media Right Productions https://youtu.be/mNLJMTRvyj8

#jannascookingshow #ribollita #whitebeansandkalesoup

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