Ribollita Soup

A classic Tuscan hearty bread and bean soup.

Recipe - The Fresh Grocer - Corporate

Ribollita Soup

Prep Time20 Minutes

Servings6

Cook Time30 Minutes

Ingredients

1/4 cup Colavita Extra Virgin Olive Oil, plus more for drizzling

1 small onion, chopped

2 cloves garlic, thinly sliced

1 pinch red pepper flakes

1 carrot, peeled and cut into ¼ inch pieces

1 celery stalk, cut into ¼ inch pieces

1 sprig thyme

1 sprig rosemary

1 red potatoes, cut into ½ inch cubes

1/2 can Colavita Crushed Tomatoes

12 oz Rienzi White Kidney Beans, rinsed

4 cups vegetable stock

1 lb kale, chopped into ½ inch pieces

4 thick slices of country bread, toasted

1/2 cup grated Pecorino Romano Cheese

Directions

1. In a large pot, heat the olive oil over medium heat and cook onions and garlic until soft, about 4 minutes.

2. Add the red pepper flakes, carrots, and celery and continue to cook for about 5 minutes.

3. Add in the thyme, rosemary, potatoes, crushed tomatoes, cannellini beans, and vegetable stock and bring to a boil.

4. Stir in the kale and lower to a simmer for about 20 minutes, stirring occasionally.

5. Season with salt and pepper to taste.

6. Place a piece of the toasted bread at the bottom of a shallow bowl and ladle the soup over each. Sprinkle with the Parmesan Reggiano, a drizzle of olive oil and serve hot.

20 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1/4 cup Colavita Extra Virgin Olive Oil, plus more for drizzling

Colavita Premium Selection Extra Virgin Olive Oil, 34 fl oz, 34 Fluid ounce

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$28.19$0.83/fl oz

1 small onion, chopped

Fresh Red Onion, 10 Ounce

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$0.93 avg/ea$1.49/lb

2 cloves garlic, thinly sliced

Fresh Garlic, 4 Ounce

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$1.20 avg/ea$4.79/lb

1 pinch red pepper flakes

Sargento Tradition Cut Crushed Red Pepper Flakes, 7 oz, 7 Ounce

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$4.49$0.64/oz

1 carrot, peeled and cut into ¼ inch pieces

Fresh Carrots, 1 lb bag, 1 Each

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$0.99

1 celery stalk, cut into ¼ inch pieces

Not Available

1 sprig thyme

Not Available

1 sprig rosemary

Not Available

1 red potatoes, cut into ½ inch cubes

Fresh Red Potato, 5 Ounce

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$0.47 avg/ea$1.49/lb

1/2 can Colavita Crushed Tomatoes

Hunts Crushed Tomatoes, 28 oz, 28 Ounce

On Sale! Limit 4

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$2.00 was $2.79$0.07/oz

12 oz Rienzi White Kidney Beans, rinsed

Cento Cannellini White Kidney Beans, 19 oz, 19 Ounce

On Sale!

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$2.49 was $2.59$0.13/oz

4 cups vegetable stock

Swanson Vegetable Stock, 32 oz, 32 Ounce

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$3.59$0.11/oz

1 lb kale, chopped into ½ inch pieces

Fresh Kale Greens, bunch, 1 Each

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$1.49

4 thick slices of country bread, toasted

Arnold Country Style White Bread, 1 lb 8 oz, 24 Ounce

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$5.29$0.22/oz

1/2 cup grated Pecorino Romano Cheese

Locatelli Pecorino Romano Cheese, 8 oz, 8 Ounce

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$8.99$1.12/oz

Directions

1. In a large pot, heat the olive oil over medium heat and cook onions and garlic until soft, about 4 minutes.

2. Add the red pepper flakes, carrots, and celery and continue to cook for about 5 minutes.

3. Add in the thyme, rosemary, potatoes, crushed tomatoes, cannellini beans, and vegetable stock and bring to a boil.

4. Stir in the kale and lower to a simmer for about 20 minutes, stirring occasionally.

5. Season with salt and pepper to taste.

6. Place a piece of the toasted bread at the bottom of a shallow bowl and ladle the soup over each. Sprinkle with the Parmesan Reggiano, a drizzle of olive oil and serve hot.