Ribollita

Ingredients

• Onion, carrot, celery (soffritto)As needed
• Olive oilAs needed
• Kale or other greensAs needed
• Cannellini beansAs needed
• Diced tomatoesAs needed
• Vegetable brothAs needed
• Stale breadAs needed

Instructions

1. 1

   Step 1

   In a large pot, sauté a soffritto of chopped onion, carrot, and celery in olive oil.

2. 2

   Step 2

   Add chopped kale or other greens, a can of cannellini beans, and a can of diced tomatoes.

3. 3

   Step 3

   Cover with vegetable broth and simmer for at least an hour.

4. 4

   Step 4

   Stir in chunks of stale bread and continue to cook until the bread has broken down and thickened the soup.

5. 5

   Step 5

   The soup is best made a day ahead and reheated (ribollita means "reboiled").

6. 6

   Step 6

   Serve with a drizzle of extra virgin olive oil.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Ribollita can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.