This Tuscan Ribollita Soup is a deliciously, full and tasty Italian vegetable soup using an array of different vegetables with onions, leeks, garlic, carrot, celery, tomatoes, kale and cannellini beans and seasoned and spiced with dried thyme, fresh thyme, sea salt and black pepper. Top with freshly grated parmesan cheese and serve with authentic Italian ciabatta.
To make Tuscan Ribollita Soup, you will need the following ingredients:
In a large pan on medium heat, heat oil and add onions and leek. Cook until softened.
Add garlic, dried thyme, carrot and celery, stir to mix and cook for a few minutes.
Add tomatoes, vegetated stock and fresh thyme sprigs. Bring to a boil, stir and cover with the lid. Reduce heat and simmer for 15 minutes.
Add the cannellini beans and freshly grated parmesan. Stir to mix through and cook for another 2-3 minutes.
Pour ⅓ of the soup into a food processor and blend until smooth. Add the smooth soup back to the soup pot and mix well to combine.
Add the kale, stir to mix and place the lid back on the top. Simmer for a further 5 minutes until kale just starts to wilt.
Season with sea salt, black pepper and parmesan.
Serve with ciabatta in the base of the bowl and soup poured over. Enjoy!
This Tuscan Ribollita Soup is just magnifico! Fresh vegetable soup poured over Italian ciabatta with freshly grated parmesan cheese. Share your Italian delights with us and tag #cookmerecipes online because we love seeing what you serve up!
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