Tuscan Ribollita (Bread & Bean Soup)
A thick, hearty Tuscan bread and bean soup loaded with cannellini beans, kale, vegetables and chunks of day-old crusty bread simmered until stew-like, brightened with a splash of red wine vinegar.
15m prep · 53m cook · 4 servings
Ingredients
- 2 can (15 oz) Cannellini Beans
- 1 bunch Curly Kale
- 1 can (14.5 oz) Diced Tomatoes
- 4 cups Vegetable Broth
- 4 slices Crusty Bread
- 1 whole Yellow Onion
- 2 whole Carrots
- 2 whole Celery Stalks
- 4 cloves Garlic
- 1 tsp Dried Rosemary
- ¼ tsp Red Pepper Flakes
- 3 tbsp Olive Oil
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 tbsp Red Wine Vinegar
Instructions
Estimated nutrition (per serving)
Calories405 kcal
Protein16g
Carbs61g
Fat12g
Fiber11g
Sodium1295mg
Sugar8g