Ribollita – Tuscan Winter Soup
recipe

A hearty and delicious Tuscan-style soup, perfect for comforting cold winter days. It's an easy way to use up vegetables from your fridge.
Preparation Time: 1 hour
Serving Size: 4-6 servings

Ingredients:

- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 potato, diced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 can (400 g) crushed tomatoes
- 1 liter vegetable broth
- 1 can (400 g) chickpeas, rinsed and drained
- 200 g fresh kale or spinach
- Salt and pepper to taste
- 4 slices of ciabatta bread
- Parmesan cheese for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.
2. Add carrots, celery, and potato. Cook for about 5-7 minutes until the vegetables start to soften.
3. Stir in rosemary, thyme, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce heat. Let the soup simmer for about 20 minutes until the vegetables are tender.
4. Add chickpeas and kale/spinach to the soup. Season with salt and pepper. Let it simmer for another 5-10 minutes until the greens are tender.
5. Toast the ciabatta slices and serve them on top of the soup. Grate Parmesan cheese over the top before serving.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 12 g
- Carbohydrates: 50 g
- Fat: 12 g
- Fiber: 10 g

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