Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ribollita


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 1/4 c olive oil
  • 1 large onion, chopped
  • 1 leek, washed very carefully and chopped–I added this last time and it was great!
  • 12 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 28 oz can Italian tomatoes, crushed or pureed
  • 68 cups chicken broth
  • 2 15oz cans great northern beans (don’t drain)
  • salt to taste (or bouillon)
  • 1 tsp dried red pepper flakes
  • 1 bunch Swiss chard or kale, tough ends removed, green leaves coarsely chopped (spinach will work as well but Swiss chard or kale is best)
  • Dried rustic bread cut in cubes or flavored croutons (Costco Fresh Gourmet Roasted Garlic Focaccia croutons are great!)
  • fresh Parmesan or Romano cheese, grated

Instructions

  1. In a heavy dutch oven, or stockpot heat oil. Add onion, carrot, leek and celery. Cook on low heat, stirring often, until vegetables are tender, about 20 minutes.
  2. Stir in garlic; cook another 2-3 minutes. Stir in tomatoes, broth, beans, salt and red pepper flakes.
  3. Cover and simmer on low for 20 minutes. Add Swiss chard or Kale and cook uncovered until it is tender, about 10 minutes.
  4. Taste for seasoning.
  5. Serve by putting bread cubes or croutons in bottom of bowl.
  6. Spoon soup over bread and sprinkle with cheese.