Ribollita

I had legit never heard of this soup until a week ago and we do soup once a week in this house so that’s kinda crazy. I came across a Tuscan Ribollita recipe on Nikki Phillippi’s channel last week and I was intrigued. Off to Google I went to learn more. It’s basically a noodle free version of Minestrone, from what I’ve gathered. It looked beyond yummy and super simple so I went ahead and conceptualized my own.

It turned out SO good! I read online that it’s all about the Parmesan rind. Which I coincidentally had in my freezer, a Rachael Ray hack that she preaches all the time. My version wasn’t vegetarian because I used chicken stock but if you use vegetable stock you’ll have yourself a completely delicious vegetarian meal.

Ribollita

Serves 4 with lunch leftovers

Ingredients

2 medium onions, diced

4 celery stalks, diced

4-5 medium carrots, peeled and diced

3 garlic cloves, minced

1 tsp dried oregano

1 tsp dried basil

2-3 cups fresh kale/spinach, chopped (I used a combo of the two)

¼ cup Italian parsley, chopped

½ cup dry white wine

1 15oz can fire roasted tomatoes (non-roasted would work too)

1 15oz can cannellini beans, drained and rinsed

8 cups chicken stock (I personally love using Better than Bouillon and water.)

1 parmesan cheese rind (If you don’t have one in your freezer, you can find them in the cheese section of the grocery store)

Loaf of crusty bread for dipping (I like the Take & Bake varieties at Aldi, they taste like homemade.)

Extra parmesan cheese for topping

Olive Oil

Salt and Pepper

Directions

Add a few tablespoons of olive oil to a Dutch oven or 6 quart soup pot. Heat over medium and add you diced onion, carrots and celery. Season veggies with oregano, basil and salt/pepper. Sauté for about 5-7 minutes, until onions are translucent. Add garlic and sauté for another minute or so. Deglaze pan with the white wine and allow to simmer for 3-4 minutes, scrape up all the brown yumminess at the bottom of the pan.

Add your stock, tomatoes, beans and Parmesan rind. Bring to a boil (crank it to high) and then reduce to a simmer (turn back to medium low) for about 20 minutes. After your soup has simmered and the carrots are tender (I always check one just to be sure because I hate hard carrots.) you can add your spinach/kale and parsley. Let that simmer for another 5 minutes or so. Add more salt and pepper to taste and your soup is done.

Serve with Parmesan cheese sprinkled on top and a hunk of crusty bread on the side. This soup also freezes incredibly well so make a double batch and freezer the leftovers! I get plastic pint and quart containers at GFS but you can also get them here on Amazon.

Let me know if you try this recipe out and what you think in the comments below!