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
- 1 can white beans (19 oz), drained and rinsed
- 4 cups water
- 1 small baguette, torn into small pieces (preferably a bit 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 and sauté onion and celery with salt and pepper for 5 to 7 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add kale or spinach and cook until wilted, about 4 to 6 minutes.
- Stir in tomato sauce, Parmesan rind, white beans, and water. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes.
- Add torn bread pieces and continue simmering for 10 to 15 minutes. Add more water as needed if soup is too thick.
- Season again with salt and pepper, ladle into bowls, garnish with Parmesan cheese, and enjoy!
Notes
If you don't have a Parmesan rind, you can still make this soup, but the flavor will be slightly less rich. Great way to use up stale bread!
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