Ribolitta

This hearty Tuscan soup is kin to minestrone but adds a layer of texture and flavor with its topping of bread and parmesan. There are many ways to add the bread to this soup, including layering it with vegetables, but I like the buttery crunch of toasted bread and cheese browned in the oven. You can use a variety of vegetables, a particularly useful thing when your garden harvest is bountiful.

Ribolitta

  • 5 tablespoons olive oil, divided.
  • 1 small onion, chopped
  • 1 carrot, sliced
  • 1 celery stalk, chopped
  • 1 tablespoon minced garlic
  • 2 cups canned cannellini beans, drained and rinsed
  • 15 oz. diced tomatoes
  • salt and pepper to taste
  • 4  cups water
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig
  • 1 bunch kale or chard, washed, stems removed, and chopped
  • 4 thick slices sourdough bread, toasted
  • ½ cup freshly grated Parmesan
  1. Heat 2 Tablespoons olive oil in large soup pot, add onion, carrot, celery and garlic; sprinkle with salt and pepper. Simmer, stirring occasionally, until vegetables are soft, about 5 minutes.
  2. Heat oven to 400 degrees.Add beans to the pot along with tomatoes, rosemary, and thyme. Bring back to simmer. Cover and cook, stirring occasionally for 15 minutes.
  3. Remove rosemary and thyme stems and stir in greens. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top. Drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
  4. Put the pot in the oven and bake until bread, onions and cheese are browned and crisp, 10 to 15 minutes.  Divide the soup and bread among 4 bowls and serve.

 

 

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