Italian Bread Soup (Ribollita)
Ingredients
- 4 tablespoons olive oil
- 1 onion, finely diced
- 3 stalks celery, finely diced
- 2 cloves garlic, minced
- 3 cups loosely packed kale or spinach (or 1 3/4 cups frozen, defrosted)
- 3 cups tomato sauce or purée
- 1 small Parmesan rind
- 19 oz can white beans, drained and rinsed
- 4 cups water
- 1 small baguette, torn into small pieces (preferably stale or toasted)
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and celery, season with salt and pepper, and sauté for 5–7 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add kale or spinach and cook until wilted, about 4–6 minutes.
- Stir in the tomato sauce, Parmesan rind, white beans, and water. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes.
- Add torn bread pieces and simmer for another 10–15 minutes. Add more water if needed, 1/4 cup at a time, to loosen the soup.
- Taste and adjust salt and pepper as needed. Ladle into bowls, top with grated Parmesan, and serve warm.
Notes
This soup tastes even better the next day. For added depth, drizzle with extra virgin olive oil before serving.
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