Ribollita

🛒 Ingredients

• Extra Virgin Olive Oil (for soffritto) 8 g · 72 kcal
• Yellow Onion 25 g · 10 kcal
• Carrots 15 g · 6 kcal
• Celery Stalks 10 g · 2 kcal
• Garlic 3 g · 4 kcal
• Canned Diced Tomatoes 100 g · 20 kcal
• Cannellini Beans (drained and rinsed) 65 g · 91 kcal
• Vegetable Broth 250 g · 8 kcal
• Lacinato Kale 50 g · 13 kcal
• Swiss Chard 50 g · 10 kcal
• Day-old Rustic Bread 50 g · 130 kcal
• Extra Virgin Olive Oil (for drizzling) 4 g · 36 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium heat, then add diced onion, carrots, and celery (soffritto). Cook until softened, about 8-10 minutes.
2. Add minced garlic and cook for another minute until fragrant, then stir in the diced tomatoes and bring to a gentle simmer for 5 minutes.
3. Add cannellini beans and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
4. Stir in the kale and Swiss chard, cooking until wilted, about 5-7 minutes. Season generously with salt and pepper.
5. Add the day-old rustic bread, pushing it down into the soup to absorb the liquid. Continue to simmer for 15-20 minutes, stirring occasionally, until the bread softens and thickens the soup.
6. Remove from heat and let it rest for at least 10 minutes to allow flavors to meld and the soup to thicken further. Ribollita is often even better the next day.
7. Serve hot, drizzled with a final touch of extra virgin olive oil. For a non-vegan option, a sprinkle of grated Parmesan cheese can be added.