Tuscan Ribollita Recipe

Tuscan Ribollita Recipe

Ingredients

Makes 4 servings

• 3 tablespoons olive oil
• 1 medium red onion, chopped
• 1 medium carrot, chopped
• 2 garlic cloves, minced
• 3 cups shredded cabbage
• 2 cups chopped stemmed kale
• 1 medium russet potato, peeled and cut into 1/2-inch dice
• 1 (14.5-ounce) can crushed tomatoes
• 3 cups cooked or 2 (15.5-ounce) cans Great Northern or other white beans, drained and rinsed
• 6 cups vegetable broth, or water Salt and freshly ground black pepper
• 4 thick slices Italian bread, toasted and cut into 1/2-inch cubes

Method

1. In a large soup pot, heat 2 tablespoons of the oil over medium heat
2. Add the onion, carrot and garlic
3. Cover and cook until softened, about 5 minutes
4. Add cabbage, kale, potato, tomatoes, beans, broth and salt and pepper to taste
5. Bring to a boil, then reduce heat to low and simmer, uncovered, until the vegetables are soft, about 1 hour
6. Divide the bread among 4 soup bowls
7. Ladle the soup over the bread, drizzle with the remaining tablespoon oil and serve

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