Tuscan Ribollita Soup
Soups • Italian
Description
Tuscan Ribollita Soup
Ingredients
- Garlic 3 cloves
- Onion 1 head
- Celery stalk 1 piece
- Carrot 1 piece
- Pancetta 5 oz
- Olive Oil ½ cup
- White Beans 1¼ kg
- Spiced Tomato Juice 15 oz
- Fresh Rose Hips 1 sprig
- Chicken Broth 2 cups
- Kale 1 bunch
- Cake crumbs ½ cup
- Parmesan Cheese to taste
Step-by-Step Guide
Step 1
Heat olive oil over medium heat in a large pot. Add minced garlic, finely chopped onion, finely chopped carrot, finely chopped celery, and finely chopped pancetta. Sauté, stirring, for 5 minutes.
Step 2
Add tomatoes with juice, broth, beans, and rosemary. Bring to a boil, cover, and simmer for 1 hour, until the beans start to break down.
Step 3
Add finely chopped kale and cook for another 5-7 minutes. Add breadcrumbs, stir, and serve drizzled with remaining olive oil and sprinkled with Parmesan.
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