This Super-Simple Ribollita Will Be Your New Favourite Winter Meal

Ribollita is a hearty Tuscan soup that’s made to resuscitate stale crusty bread. Toast slices (with garlic butter, olive oil and/or cheese, if you like) or leave untoasted, whole or torn into pieces on top of the soup like a crouton, or nestled into the bottom of the bowl with the soup ladled overtop.

Ribollita

Serves 4-6

• Vegetable oil, for cooking
• 1 onion, chopped
• 1 carrot and/or celery stalk, chopped
• 1 Italian sausage
• Salt and pepper, to taste
• 2 to 3 cups low-sodium chicken stock
• 1 can diced, stewed or whole plum
  tomatoes (398 mL), with juice
• 1 to 2 cups cooked or canned
  navy or white kidney (cannellini)
  beans, drained
• Handful of spinach or kale, torn
• Toasted crusty bread, for serving
• Grated parmesan, for serving

Drizzle some oil into a medium pot or Dutch oven set over medium-high heat and cook onion, carrot and/or celery and sausage, squeezed out of its casing, until onions are soft and meat is no longer pink.

Add stock, tomatoes and beans and bring to a simmer; cook for about 10 minutes, until soup thickens slightly. Add in spinach or kale and stir for a minute or two, until it wilts and tenderizes.

Place a slice or a few torn pieces of toasted bread in each bowl, and ladle soup overtop. Serve topped with parmesan cheese.

READ MORE: The Perfect Bruschetta Recipe

 

Originally published February 3, 2022.