Prep Time:
65
Cook Time:
45
Total Time:
65
Ribollita is a rustic Tuscan-style soup made with High Plains Great Northern Beans, vegetables, broth, and hearty bread. It is a satisfying soup that feels simple, cozy, and a little elevated.
Ingredients:
2 1/2 cups cooked High Plains Great Northern Beans
2 tablespoons olive oil
1 cup diced onion
1 cup diced carrots
1 cup diced celery
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 teaspoon dried thyme
1 (14.5-ounce) can diced tomatoes
6 cups vegetable broth
4 cups chopped kale or savoy cabbage
3 cups day-old crusty bread, torn into pieces
Salt and black pepper, to taste
Grated Parmesan, for serving, optional
How-To:
Heat olive oil in a large pot over medium heat.
Add onion, carrots, celery, and garlic and cook until softened.
Stir in rosemary, thyme, tomatoes, broth, and cooked beans.
Bring to a simmer and cook for 20 minutes.
Add kale and cook until tender.
Stir in the torn bread and simmer until the bread softens and the soup thickens slightly.
Season with salt and black pepper to taste.
Serve warm with Parmesan, if desired.
