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How to Make Ribollita
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and cook for 5-7 minutes, until softened.
- Stir in the garlic, thyme, oregano, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
Step 2: Simmer the Soup
- Add the diced tomatoes, vegetable broth, bay leaf, and white beans. Stir to combine.
- Bring to a gentle boil, then reduce the heat and let it simmer for 20 minutes.
Step 3: Add the Kale & Bread
- Stir in the chopped kale and bread pieces. Let the soup simmer for another 10-15 minutes, allowing the bread to soften and thicken the soup.
- Season with salt and pepper to taste.
Step 4: Serve & Enjoy
- Remove the bay leaf and ladle the soup into bowls.
- Sprinkle with grated Parmesan and garnish with fresh parsley or basil.
- Drizzle with extra olive oil for a finishing touch.
Serving Suggestions
🍷 Pair with Wine – A light Chianti or Pinot Noir complements the rich flavors.
🥖 Serve with Crusty Bread – Although Ribollita already contains bread, a slice of garlic toast makes it even better!
🧄 Add More Flavor – Try rubbing fresh garlic on your bread before toasting for extra depth.
Tips & Variations
🌱 Make It Vegan – Simply skip the Parmesan or use a dairy-free alternative.
🍗 Add Protein – Stir in shredded chicken or Italian sausage for a meaty version.
🥦 More Vegetables? Yes, Please! – Add zucchini, bell peppers, or potatoes for extra heartiness.
🔥 Spice It Up – A dash of chili oil or extra red pepper flakes will give it a kick.
Final Thoughts
Tuscan White Bean and Kale Soup (Ribollita) is the perfect balance of rustic, healthy, and comforting flavors. With wholesome ingredients and rich textures, it’s a dish that brings the warmth of Italy straight to your kitchen.
It’s also meal-prep friendly—the flavors deepen overnight, making it even more delicious the next day!
Have you tried Ribollita before? What’s your favorite way to enjoy it? Let me know in the comments! 🍲🇮🇹😊
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