Here’s a less complicated version of the beloved Tuscan Ribolitta, a thick and hearty soup found on almost all Tuscan menus. To customize the recipe, cook the cannellinis from scratch or using another kind of canned white beans. You can also add in potatoes, kale, chard, or fennel to give the soup a unique flavor.
Yield: Serves 6
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
2 cans, 14 ounces each, cannellini beans, rinsed and drained
4 cups chicken or vegetable stock
4 plum tomatoes, seeded and chopped
3 slices whole-wheat bread, crusts removed, cut into cubes
1 cup chopped cabbage
1 carrot, chopped
1 stalk celery
1 small onion, chopped
1 small zucchini, chopped
1/4 cup grated Parmesan cheese
2 cloves garlic, chopped
4 tablespoons olive oil
2 tablespoons chopped parsley
1 tablespoon chopped fresh basil
1 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon pepper
1 tablespoon olive oil
- In a large pot, heat 3 tablespoons olive oil, then add the garlic and onion, and cook until softened.
- Add the carrot, celery, beans, tomatoes, cabbage, zucchini, basil, parsley, rosemary, salt, pepper, and stock. Bring to a boil, reduce heat, and simmer for 30 minutes.
- Remove the soup from the heat, and using an immersion blender, puree about half of the soup. Add the bread cubes, stirring so the bread falls apart. If the soup is too thick, add 1 cup of water.
- Ladle into large bowls and drizzle each serving with a little olive oil. Sprinkle on the Parmesan cheese.
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