Ribollita (Tuscan Vegetable Stew)
This hearty Tuscan Ribollita is a hearty vegetable aand bean stew that gets better the second day, so make up a big batch to have on hand for cold nights!Yield: 8 cups of soup
Servings: 4 people
Calories: 337kcal
Ingredients
- 1 ½ c Great Northern Beans, dry, soaked over night
- 1 teaspoon olive oil
- 1 onion, diced
- 1 celery stalk, diced
- 2 carrots, sliced
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 1 lb tomatoes, diced
- 2 ½ c vegetable broth (we prefer low sodium)
- 8 oz spinach, kale, or Swiss chard, chopped
- 4 thick slices French bread
- olive oil or balsamic vinegar, for serving (if desired)
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add onions, celery, carrots and garlic. Add salt and pepper, and sauté 7-10 minutes until soft.
- Add diced tomatoes (with any juice), soaked and drained beans and vegetable stock. Bring the mixture to a boil. Reduce the heat to medium-low and simmer, covered 20-30 min, until the beans are tender.
- Mix in the chopped greens. Cover and simmer 5-10 minutes, until the greens have wilted.
- While the soup is finishing up, toast the French bread slices under your broiler for 2-3 minutes per side. Remove bread slices and, once cool, cut into cubes.
- Scatter the toasted bread cubes over top of the soup before serving.
- Serve soup with a splash of olive oil or balsamic vinegar, if desired.
- Refrigerate any leftovers with the leftover bread. When you are ready to enjoy the soup for a second time, heat it slowly over medium low heat. The bread will break down and thicken the soup to a hearty stew.
Nutrition
Calories: 337kcal | Carbohydrates: 59.9g | Protein: 19.6g | Fat: 3g | Saturated Fat: 0.7g | Sodium: 804mg | Fiber: 15g | Sugar: 7.6g