Ribollita (zuppa toscana) is a tuscan soup that is hearty and delicious. The soup consists of a sofrito that's cooked with olive oil, tomatoes, cannellini beans and chunks of bread. It's the perfect vegetarian weeknight meal that's cozy and tasty.
2 can Cannellini beans or great white northern bean drained, washed and divided
0.25 cup Olive oil
0.5 Yellow onion
2 Ribs of celery
3 Small carrots
3 Garlic cloves
0.5 teaspoon Kosher salt plus more to taste
Freshly black pepper
1 teaspoon Crushed red pepper
3 tablespoon Tomato paste
2 sprig Fresh thyme
3.5 cup Low sodium chicken stock or vegetable stock
1 bunch Lucinato kale
1 Baguette, cut into slices
3 ounce Finely grated parmesan reggiano
Nutrition value
0
per serving
Other
Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
