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Tuscan Vegetable Soup {Ribollita}

Tuscan Vegetable Soup {Ribollita} | BourbonandHoney.com -- This hearty veggie soup is a twist on Ribollita. It's delicious, easy enough to make on a weeknight and great for lunch leftovers.
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This hearty veggie soup is a twist on Ribollita. It’s delicious, easy enough to make on a weeknight and great for lunch leftovers.

Ingredients

Scale
  • 1 loaf sourdough bread, cut into 1-inch cubes (8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces thick cut bacon, chopped
  • 1 large onion, chopped (1 cup)
  • 2 large carrots, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (28 oz) fire roasted diced tomatoes, undrained
  • 4 cups chicken stock
  • 1/2 teaspoon salt
  • 3/4 teaspoon crushed red pepper flakes
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 piece (3-inches) parmesan rind
  • 4 cups chopped kale leaves
  • 1 can (15 oz) cannellini beans, drained, rinsed
  • Shaved Parmesan cheese, if desired

Instructions

  1. Heat oven to 375°F. On cookie sheet with sides, toss bread cubes and oil. Bake 15 minutes, stirring once halfway through baking, until golden brown.
  2. Meanwhile, heat 4- or 5-quart Dutch oven over medium heat. Add bacon; cook about 5 minutes, stirring occasionally, until crispy. Add onion, carrots and garlic; cook 3 to 5 minutes, stirring occasionally, until onion begins to soften. Stir in tomatoes, stock, salt, pepper flakes, rosemary, thyme and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes. Stir in kale and beans; cook an additional 5 to 7 minutes or just until kale is tender. Remove and discard the rosemary, thyme and parmesan rind.
  3. To serve, divide croutons evenly among soup bowls, top with soup and Parmesan cheese.

Nutrition

Find it online: https://www.bourbonandhoney.com/tuscan-vegetable-soup-ribollita/