Ribollita Soup
This is hands down one of my favorite soups to make when I want something that feels really comforting and filling without the meat. Perfect for 'Meatless Mondays'
Ingredients
- 2 tablespoons extra-virgin olive oil, plus some to serve
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, thinly sliced
- 1/8 to 1/4 teaspoons dried red pepper flakes
- Salt and pepper
- 1 tablespoon tomato paste
- 1 bunch Tuscan kale, chopped
- 1 can (14 1/2 ounces) diced tomatoes
- 4 cups low sodium vegetable or chicken stock
- 4 to 5 sprigs fresh thyme1 bay leaf
- 1 Parmesan rind
- 1 can (15 1/2 ounces) cannellini beans, rinsed and drained plus one extra can of white of white beans if going gluten- free
- 2 cups cubed, day old or stale gluten free bread (optional)2 tablespoons grated Parmigiano-Reggiano cheese
Process
Heat the olive oil in pan over medium heat.
Add the onion, carrot, celery, garlic, and dried red pepper flakes and cook 7 to 8 minutes, stirring occasionally, until partially softened.
Season the vegetables with salt and pepper.
Add the tomato paste and cook another 1 to 2 minutes.
Stir in the kale and cook until it starts to wilt, 3 to 4 minutes.
Add the diced tomatoes, stock, thyme, bay leaf, and Parmesan rind and bring to a simmer.
Pour about 1/4 of the cannellini beans into a small bowl with a couple of tablespoons of the cooking liquid and mash them together with a fork to form a paste.