Tuscan White Bean and Bread Soup (Ribollita)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Adjust an oven rack to the middle position and heat the oven to 300 degrees.
  • Spread the bread cubes out over a rimmed baking sheet and bake until dried but not browned, about 30 minutes; set aside.
  • Process half the beans and 1/4 cup sof the water in a food processor until mostly smooth, about 12 pulses, stopping to scrape down the sides of the bowl as needed; set aside.
  • Heat oil in a large Dutch oven over medium heat until shimmering.
  • Add carrots, onion, kale stems, and 1/2 teaspoons salt and cook until vegetables are softened, 8 to 10 minutes.
  • Stir in the garlic and cook until fragrant, about 30 seconds.
  • Stir in tomatoes and cook until softened, about 2 minutes.
  • Stir in pureed beans, remaining whole beans, remaining water, kale leaves, potato, and bay leaves and bring to a simmer.
  • Reduce heat to low, partially cover, and simmer until potato is tender, about 40 minutes.
  • Stir in rosemary sprig and 2 cups of dried bread cubes into the soup, cover, and let stand off the heat until the bread is soggy and falling apart, 15 to 20 minutes.
  • Discard rosemary sprig and bay leaves and stir to break up bread pieces and thicken the soup.
  • Season to taste with salt and pepper.
  • Divide remaining bread cubes among individual bowls and ladle thickened soup over the top.
  • Drizzle olive oil over top of each portion and serve, passing out the Parmesan cheese separately.
Advertisement