Ribollita Soup

A classic Tuscan hearty bread and bean soup.

Recipe - Dearborn Market

Ribollita Soup

Prep Time20 Minutes

Servings6

Cook Time30 Minutes

Ingredients

1/4 cup Colavita Extra Virgin Olive Oil, plus more for drizzling

1 small onion, chopped

2 cloves garlic, thinly sliced

1 pinch red pepper flakes

1 carrot, peeled and cut into ¼ inch pieces

1 celery stalk, cut into ¼ inch pieces

1 sprig thyme

1 sprig rosemary

1 red potatoes, cut into ½ inch cubes

1/2 can Colavita Crushed Tomatoes

12 oz Rienzi White Kidney Beans, rinsed

4 cups vegetable stock

1 lb kale, chopped into ½ inch pieces

4 thick slices of country bread, toasted

1/2 cup grated Pecorino Romano Cheese

Directions

1. In a large pot, heat the olive oil over medium heat and cook onions and garlic until soft, about 4 minutes.

2. Add the red pepper flakes, carrots, and celery and continue to cook for about 5 minutes.

3. Add in the thyme, rosemary, potatoes, crushed tomatoes, cannellini beans, and vegetable stock and bring to a boil.

4. Stir in the kale and lower to a simmer for about 20 minutes, stirring occasionally.

5. Season with salt and pepper to taste.

6. Place a piece of the toasted bread at the bottom of a shallow bowl and ladle the soup over each. Sprinkle with the Parmesan Reggiano, a drizzle of olive oil and serve hot.

20 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1/4 cup Colavita Extra Virgin Olive Oil, plus more for drizzling

Colavita Premium Selection Extra Virgin Olive Oil, 34 fl oz

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$27.99$0.82/fl oz

1 small onion, chopped

Fresh Sweet Onion

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$0.50 avg/ea$1.99/lb

2 cloves garlic, thinly sliced

Fresh Garlic

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$1.25 avg/ea$4.99/lb

1 pinch red pepper flakes

McCormick Crushed Red Pepper, 1.5 oz

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$3.99$2.66/oz

1 carrot, peeled and cut into ¼ inch pieces

Fresh Carrots, bunch

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$2.99

1 celery stalk, cut into ¼ inch pieces

Not Available

1 sprig thyme

Not Available

1 sprig rosemary

Not Available

1 red potatoes, cut into ½ inch cubes

Fresh Red Potato

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$0.47 avg/ea$1.49/lb

1/2 can Colavita Crushed Tomatoes

Tuttorosso Crushed Tomatoes with Basil, 28 oz

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$2.29$0.08/oz

12 oz Rienzi White Kidney Beans, rinsed

Cento Cannellini White Kidney Beans, 19 oz

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$2.59$0.14/oz

4 cups vegetable stock

Kitchen Basics Unsalted Vegetable Stock, 32 oz

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$4.29$0.13/oz

1 lb kale, chopped into ½ inch pieces

Fresh Kale Greens, bunch

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$2.49

4 thick slices of country bread, toasted

Arnold Country Style White Bread, 1 lb 8 oz

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$5.29$0.22/oz

1/2 cup grated Pecorino Romano Cheese

Black Bear Locatelli Romano Cheese

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$16.99/lb$16.99/lb

Directions

1. In a large pot, heat the olive oil over medium heat and cook onions and garlic until soft, about 4 minutes.

2. Add the red pepper flakes, carrots, and celery and continue to cook for about 5 minutes.

3. Add in the thyme, rosemary, potatoes, crushed tomatoes, cannellini beans, and vegetable stock and bring to a boil.

4. Stir in the kale and lower to a simmer for about 20 minutes, stirring occasionally.

5. Season with salt and pepper to taste.

6. Place a piece of the toasted bread at the bottom of a shallow bowl and ladle the soup over each. Sprinkle with the Parmesan Reggiano, a drizzle of olive oil and serve hot.