Tuscan bread and vegetable soup

Name: Tuscan bread and vegetable soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: French
Ingredients: 400 g Cooked cannellini beans; 300 g Stale country bread; 300 g Kale; 200 g Savoy cabbage; 2 piece Carrots; 2 piece Celery stalks; 1 piece Onion; 400 g Crushed tomatoes; 1.2 l Vegetable broth; 4 tablespoon Olive oil; 1 teaspoon Rosemary; 2 clove Garlic

This beloved Tuscan bread soup turns white beans, winter greens, and stale bread into something thick, hearty, and deeply flavorful. It is rustic food with real soul and remarkable depth.

🔪 Prep: 20 min🔥 Cook: 60 min⏱ Total: 80 min👤 6 servings

395

kcal

14g

Proteins

52g

Carbs

14g

Fats

Steps

1
Cook the onion, carrots, and celery in the olive oil for 8 minutes until softened and sweet. Add the garlic and rosemary.
2
Add the tomatoes, broth, kale, and Savoy cabbage. Simmer for 20 minutes.
3
Mash or blend half of the beans, then add them along with the remaining whole beans. Cook for another 15 minutes.
4
Stir in the torn bread and cook for 10 minutes more, until it absorbs the broth and thickens the soup.
5
Let the ribollita rest for 10 minutes before serving, with a generous drizzle of olive oil on each bowl.

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