Ribollita

Name: Ribollita
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 cups (2 quarts)
Ingredients: 2 tablespoons olive oil; 3 medium carrot, sliced; 1 medium onion, chopped; 1 celery rib, chopped; 2 garlic cloves, minced; 6 cups chicken stock; 1 can (14-1/2 ounces) diced tomatoes; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon crushed red pepper flakes; 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained; 8 cups coarsely chopped fresh kale; 3 cups torn day-old Italian bread; Shredded Parmesan cheese

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 15 min. Cook: 25 min.

By Taste Of Home Editorial Team

Recipe by Test Kitchen, Milwaukee, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 11, 2023

Ribollita, also known as bread soup, is a hearty and flavorful Italian dish that uses up stale bread. If you'd like the bread to have more texture, toast it before stirring it into the soup. —Taste of Home Test Kitchen

TEST KITCHEN APPROVED

Ribollita

2 Reviews Add your review

Yield:8 cups (2 quarts)

Prep:15 min

Cook:25 min

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Ingredients

2 tablespoons olive oil
3 medium carrot, sliced
1 medium onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
6 cups chicken stock
1 can (14-1/2 ounces) diced tomatoes
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
8 cups coarsely chopped fresh kale
3 cups torn day-old Italian bread
Shredded Parmesan cheese

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Directions

1
In a Dutch oven, heat olive oil over medium heat. Add carrot, onion and celery; cook until crisp-tender, 5-7 minutes. Stir in garlic; cook 1 minute longer. Add next 7 ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.