Hearty Italian Ribollita Soup Recipe

Warm up with a bowl of delicious and comforting Italian Ribollita Soup. This hearty soup is made with a variety of vegetables, beans, and bread, creating a thick and flavorful dish. Perfect for a cool evening, this recipe is easy to make and will impress your family and friends.

Ingredients

• 3 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) cannellini beans, drained and rinsed
• 1 can (14 ounces) red kidney beans, drained and rinsed
• 4 cups vegetable broth
• 2 cups water
• 4 cups Tuscan kale, chopped
• 2 cups day-old bread, cubed
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Directions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
2. Add the minced garlic, dried thyme, dried oregano, and bay leaf. Cook for an additional 2 minutes.
3. Stir in the diced tomatoes, cannellini beans, red kidney beans, vegetable broth, and water. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Add the chopped Tuscan kale and cubed day-old bread to the pot. Cook for another 10 minutes, or until the bread has softened and become part of the soup.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with grated Parmesan cheese.
7. Enjoy!

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