Ribollita (Tuscan Minestrone) Recipe

Name: Ribollita (Tuscan Minestrone)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 red onion, chopped; 1 leek, white part only,chopped; 2 cloves garlic, chopped; 4 carrots, sliced into half inch rounds; 4 zucchini, sliced into half inch rounds; 1/4 whole savoy cabbage, shredded and chopped; 2 cups kale, shredded; 2 cups spinach, shredded; 4 small potatoes, peeled and cut into one half inch cubes; 1 cup green beans, cut into bite size pieces; 2 cups cooked cannellini beans, 1 cup pureed,the other left whole; 5 cups broth, of your choice,plus; more broth, to thin soup; 4 tablespoons tomato paste; 1 lb stale Italian bread, sliced and cut into 1 inch cubes; grated parmesan cheese; extra virgin olive oil

Servings: persons

4 tablespoons olive oil
1 red onion, chopped
1 leek, white part only,chopped
2 cloves garlic, chopped
4 carrots, sliced into half inch rounds
4 zucchini, sliced into half inch rounds
1/4 whole savoy cabbage, shredded and chopped
2 cups kale, shredded
2 cups spinach, shredded
4 small potatoes, peeled and cut into one half inch cubes
1 cup green beans, cut into bite size pieces
2 cups cooked cannellini beans, 1 cup pureed,the other left whole
5 cups broth, of your choice,plus
more broth, to thin soup
4 tablespoons tomato paste
1 lb stale Italian bread, sliced and cut into 1 inch cubes
grated parmesan cheese
extra virgin olive oil

1
Heat the olive oil in a large pot and saute the onion and leek together over low heat until they begin to caramelize; add the garlic and saute for 1 minute; add all the remaining vegetables; season to taste and stir to mix; cover and cook for 20 minutes or until the vegetables have reduced in volume by half; stir again and add broth; bring to a boil and then lower the heat; add the tomato paste and stir to dissolve; cover and cook the soup for 1 hour; add the beans.
2
The next day, reheat soup gently and stir in the bread cubes until the bread has turned into a mush (this takes about 10-15 minutes); if the soup is too thick, thin with more stock to suit your taste.
3
Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 red onion, chopped, 1 leek, white part only,chopped, 2 cloves garlic, chopped, and more.

Yes, Ribollita (Tuscan Minestrone) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ribollita (Tuscan Minestrone)

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