Italianvegetarianvia groq
Hearty Ribollita Soup
A traditional Italian soup made with vegetables and bread, perfect for a cold day.
⏱40 min🍽6 servings📊medium
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Ingredients
- ●4 cups vegetable broth
- ●1 1/2 cups cannellini beans, drained and rinsed
- ●1 large onion, choppedabout 2 cups
- ●2 medium carrots, choppedabout 1 cup
- ●2 stalks celery, choppedabout 1 cup
- ●2 cups cubed bread, preferably day-old
- ●1 bunch kale, choppedabout 2 cups
- ●1 cup ribollita, homemade or store-bought
- ●1/2 cup grated Parmesan cheeseoptional
- ●2 tablespoons extra virgin olive oil
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Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion, carrots, and celery, and cook until the vegetables are tender, about 10 minutes.
- 3
Add the vegetable broth, cannellini beans, and cubed bread. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
- 4
Stir in the chopped kale and ribollita. Cook for an additional 5 minutes.
- 5
Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
- 6
Note: Traditionally, ribollita is made with leftover bread and vegetables, so feel free to get creative with the ingredients!