Ribollita
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 bunch kale, chopped
- 1 sprig rosemary
- 1 bay leaf
- Salt and pepper to taste
- Day-old bread, sliced
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in cannellini beans, diced tomatoes, vegetable broth, kale, rosemary, and bay leaf. Season with salt and pepper.
- Simmer the soup for 20-30 minutes until the flavors meld together.
- Place a slice of day-old bread in each bowl and ladle the soup over the top. Sprinkle with grated Parmesan cheese before serving.
Notes
Wine Pairing: Pair this hearty Ribollita with a bold Chianti Classico. The acidity of the Sangiovese grape complements the richness of the soup perfectly.