Ribollita - Tuscan Inspired Winter Soup
recipe

A hearty and flavorful Tuscan soup perfect for cold winter days, packed with vegetables and a great way to use up leftovers.
Preparation Time: 1 hour
Serving Size: 4-6 servings

Ingredients:

- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 potato, diced
- 1 can (400 g) diced tomatoes
- 1 liter vegetable broth
- 400 g black beans (cooked)
- 100 g fresh kale or spinach
- 1 tsp dried thyme
- Salt and pepper to taste
- 4 slices of bread (e.g., ciabatta)
- Grated Parmesan cheese for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft.
2. Add carrots, celery, and potato. Cook for about 5 minutes until the vegetables begin to soften.
3. Stir in the diced tomatoes, vegetable broth, black beans, and thyme. Bring to a boil, then reduce heat. Let the soup simmer for about 30 minutes.
4. Add kale or spinach and cook for another 5-10 minutes until the vegetables are fully tender. Season with salt and pepper.
5. Serve the soup warm with slices of bread and grated Parmesan cheese on top.
Nutritional Information (per serving):
Calories: 320 kcal
Protein: 15 g
Carbohydrates: 45 g
Fat: 10 g
Fiber: 10 g
Sugar: 6 g

Reviews: 3.49 (4053 reviews) ★★★★★ share