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Ribollita Soup

October 21, 2020 By Liza Cannata Leave a Comment

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Ribollita is by far my favorite soup.  It’s nourishing, comforting and so so satisfying.  This recipe, slightly adapted from Ina Garten’s is really the best one I have found.  Make sure to make a double batch, it just gets better the next day.


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Ribollita
 
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Author: Adapted from Ina Garten's Ribollita Recipe
Serves: 6-8
Ingredients
  • ½ pound dried white beans, such as Great Northern or cannellini
  • ¼ cup good olive oil
  • 1 large yellow onion, chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 cloves garlic, minced
  • 1 teaspoon freshly ground black pepper
  • 2 tsp sea salt
  • 1 (28-ounce) can Italian plum tomatoes in puree, chopped
  • 4 cups coarsely chopped kale
  • ¼ cup chopped fresh basil leaves
  • 6 cups chicken stock, preferably homemade
  • 4 cups sourdough bread cubes, crusts removed (I use gluten-free SRSLY)
  • ½ cup freshly grated Parmesan, for serving
Instructions
  1. Place the beans in a large bowl, cover with cold water and let soak for 6-12 hours.
  2. Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
  3. Meanwhile, heat the oil in a large stockpot. Add onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, salt, and the pepper. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
  4. Drain the beans, reserving their cooking liquid. Puree half of the beans with a little of their liquid In a food processor or vitamix. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
  5. Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
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Filed Under: All Recipes, Italian, Soups/Stews, Vegetarian Tagged With: meatless monday, Ribollita, soup, vegetarian

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Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

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