A Classic Ribollita: Tuscan Bean Soup Recipe

This is our variation of a delicious, hearty soup. Served with a couple of slices of toasted country-style bread– and it’s a complete meal.




INGREDIENTS
  • 1 1⁄2 cups dried cannellini beans, soaked overnight (or 2 15-ounce cans)
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • 1⁄2 yellow onion, chopped, plus rings for garnish
  • 3⁄4 cup extra-virgin olive oil
  • 4 cloves garlic (3 minced, 1 halved)
  • 10 oz. butternut squash peeled and cut into 1⁄2″ cubes (about 2 cups)
  • 1 small zucchini, cut into 1⁄2″ cubes
  • 4 large kale leaves, stemmed and chopped
  • 1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes
  • salt and freshly ground black pepper, to taste
  • 1 15-ounce can diced tomatoes
  • 2 quarts chicken or vegetable stock, reduced sodium, plus extra water if needed
  • 1 bay leaf
  • 1⁄2 teaspoon red chili flakes (optional)
  • 1 tablespoon fresh thyme leaves (1 teaspoon dried)
  • 8 thick slices country-style bread
  • Parmesan Cheese, freshly grated
DIRECTIONS
  1. Drain beans and transfer to a 3-qt. saucepan and add 4-5 cups water. Bring to a boil and reduce heat to low; simmer, covered, until beans are tender, 40–45 minutes.
  2. If you are using canned beans, skip the first step.
  3. Heat 2 tablespoons oil in a large soup pot over medium heat. Add carrots, celery, onion and minced garlic and cook, stirring often, until soft, about 3 minutes. Add the squash, kale, potato, tomatoes with liquid, chicken stock, and bay leaf. Season with salt, pepper, and red chili flakes.

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