Ribollita Soup

This soup is a comforting, hearty classic that brings the flavors of Tuscany to your table. Packed with tender beans, seasonal vegetables, and rustic bread, this soup is slow-cooked to perfection and seasoned with our signature Italian blend. Each spoonful offers a warm, nourishing taste of tradition, making it the perfect dish for cozying up on a cool evening.

Servings

6

Prep Time

15 Min

Cook Time

50 Min

Ingredients

8 oz crusty sourdough bread or ciabatta, torn

Olive oil

1 large onion, diced

2 celery ribs, diced

2 large carrots, diced

8 garlic cloves, minced

1 26oz pkg chopped tomatoes

1/2 cups white wine

4 cups chicken bone broth

2 13oz pkgs cannellini beans, rinsed

1 Parmesan rind

3 tbsp Noshejan Bacio Italiano

1 bunch kale, stemmed & leaves sliced

Freshly grated Parmesan

Instructions

Preheat oven to 400°. Spread the bread evenly on a lined baking sheet and drizzle with olive oil. Bake until golden brown, about 10 minutes.

Heat 2 tbsp olive oil over medium-high heat in a large, heavy-bottom pot. Add the onion, celery and carrots. Cook until soft, about 10 minutes, stirring often. Add the garlic and cook for one more minute, stirring well.

Add the tomatoes, wine, broth, beans, parmesan rind, and Noshejan Bacio Italiano and mix well. Bring to a boil over high heat, lower heat to medium, and cook for 15 minutes.

Carefully remove two cups of the soup, including beans, but leave the rind in the pot. Blend in a blender until smooth. Return to the pot and mix well.

Add the kale, cover the pot, and cook for 10 minutes, stirring occasionally.

Remove the parmesan rind to compost.

Stir in half of the bread and mix well. Serve hot, topped with remaining bread and grated Parmesan.