Ribollita - Tuscan white bean soup

This is such a delicious Tuscan soup. We enjoy it often, as a family. Leftovers are also always welcome for lunches and more as the flavour just gets better and better.

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Course: Soup, Lunch, Dinner

Cuisine: Italian, Tuscan

Prep Time: 5

Cook Time: 40

Servings:

Calories: 394kcal

Author: Nellie Kerrison | Relish Mama

Cost: 10

Equipment

1 Large saucepan
1 Oven or grill

Ingredients

100 ml olive oil
1 brown onion diced
2 carrot peeled and diced
2 celery stalk diced
2 cloves of garlic peeled and grated or finely chopped
Sea Salt
Freshly cracked black pepper
2 cups cooked or tinned cannellini beans
400 g whole peeled tomatoes (tin or fresh)
1 litre vegetable stock or water
1 fresh rosemary sprig
1 fresh thyme sprig
2 large handfuls of chopped Tuscan kale Cavallo Nero
4 large thick slices of bread, toasted (whole grain or sourdough or ciabatta)
1 small red onion thinly sliced
½ cup freshly grated Parmesan

Instructions

Put two tablespoons of the oil in a large pot over low-medium heat.
Sautee the onion, carrot, and celery for approximately 5-8 minutes, stirring often. It is ready when it is softened and very aromatic & smells sweet. Add the garlic. Stir for 30 seconds and be mindful not to burn. Season with salt and pepper.
Heat the oven to 200ºC.
If using tinned beans, drain and rinse very well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily. Cook, stirring once or twice to break up the tomatoes, until the flavours are wonderfully combined, 15 to 20 minutes.
Discard the rosemary and thyme stems and add the kale. Taste and adjust seasoning. Lay bread slices on top of the soup so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining three tablespoons of oil and sprinkle with Parmesan.
Put the pot in the oven and bake until the bread, onions and cheese are browned, which will be approx. 10 to 15 minutes.
Divide the soup and bread among four bowls and serve.

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