Ribollita Soup
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.
Shop Ingredients
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.