Tuscan Ribollita Soup

Name: Tuscan Ribollita Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: Olive oil ½ tbsp; Onion 1 large; Leek 1; Garlic 2 cloves; Dried thyme ½ tsp; Carrots 1; Celery 2 sticks; Tomatoes 2 medium vine; Vegetable stock 600 ml; Fresh thyme 2 sprigs; Cannellini 1 tin; Parmesan cheese 20g; Kale 100g; Sea salt; Black pepper; Ciabatta

Italian Fall Flavored Soup

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35m
Serves 4
Easy
(1)

Ingredients

Adjust Servings:

	½ tbsp Olive oil
	1 large Onion chopped
	1 Leek finely chopped
	2 cloves Garlic finely chopped
	½ tsp Dried thyme
	1 Carrots chopped
	2 sticks Celery finely chopped
	2 medium vine Tomatoes deseeded and roughly cubed
	600 ml Vegetable stock plus extra water if required
	2 sprigs Fresh thyme
	1 tin Cannellini drained
	20g Parmesan cheese or vegetarian alternative, freshly grated
	100g Kale
	Sea salt to taste
	Black pepper
	Ciabatta or stale bread to serve (optional)

Nutritional information

298

Calories

Fat

36g

Carbohydrates

22g

Protein

Fiber

800mg

Sodium

Cuisine:

Italian Recipes

Tuscan Ribollita Soup recipe

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:

Ingridiens for Tuscan Ribollita Soup

So, how to make Tuscan Ribollita Soup?

Steps to make Tuscan Ribollita Soup

1

Cook onions and leek

4

In a large pan on medium heat, heat oil and add onions and leek. Cook until softened.
2

Add second phase vegetables

2

Add garlic, dried thyme, carrot and celery, stir to mix and cook for a few minutes.
3

Add third phase vegetables

17

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.
4

Add beans and cheese

3

Add the cannellini beans and freshly grated parmesan. Stir to mix through and cook for another 2-3 minutes.
5

Blend

3

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.
6

Add kale

5

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.
7

Season

1

Season with sea salt, black pepper and parmesan.
8

Serve

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!

About the author

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.