Ribollita {Tuscan Soup}

Recipe from: joyouslydomestic
Image credit: Angela

Ribollita {Tuscan Soup}

“Ribollita is a hearty Tuscan soup. There are many variations, but most recipes include beans, vegetables and bread.”  Angela

Ingredients:

3 cups dried white beans (such as cannellini or great Northern)

1/4 cup extra-virgin olive oil (plus more for drizzling on soup at time of service)

1 red onion, diced

2 cloves garlic, peeled and minced (plus 1 - 2 more left whole for rubbing on bread at time of 

service)

2 carrots, peeled and cut into half moons

2 ribs celery, chopped

4 waxy potatoes (red or gold), peeled and cut into 1/2-inch cubes)

5 - 6 cups reserved bean cooking liquid

3/4 cup basic marinara sauce (good-quality store-bought or homemade)

Pinch crushed red pepper flakes

3 - 4 cups chopped combination of kale and Swiss chard

Salt and black pepper, to taste

Sliced country bread, lightly grilled or toasted

Freshly-grated or shaved Parmigiano-Reggiano cheese

Directions:

Soak beans in cold water overnight.

Drain and rinse.

Place the soaked beans in a large pot and cover with water. (Recommended water amount 

is around 7 - 8 cups.)

Bring to a simmer over high heat, then reduce heat to low while simmering beans until 

tender - about one hour.

Stir once or twice during cooking time. (Do not add any salt or other seasonings while 

cooking beans.)

Drain the beans - reserving...

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