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Ribollita

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Recipe + Video

A classic Tuscan Ribollita soup recipe made with seasonal vegetables, creamy white beans and kale then thickened with chunks of garlic bruschetta instead of the stale bread.

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Ingredients

- Leeks - Celery stalks - Carrot - Red chili pepper or red pepper flakes to taste - Canned San Marzano tomatoes whole - Canned cannellini beans (or home cooked leftover beans) - Tuscan Lacinato kale stemmed & chopped Rosemary - Thyme - Bay leaves - Nutritional yeast - Water - Parsley

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Chop the leeks and add them to a large bowl of cold water. Allow all the sand and grit to sink to the bottom of the bowl.

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Instructions:

Preheat a heavy bottom soup put over medium heat. Add a light drizzle of olive oil and saute the leeks with a pinch of salt until wilted and all the moisture has evaporate.

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Add the celery (+ carrot if using) and saute a few minutes until it starts to soften.

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Meanwhile open the San Marzano tomatoes, transfer to a bowl and using your hand crush them just until a rustic texture is achieved. Add to the pot with the leeks together with the rosemary, thyme and bay.

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Meanwhile open the San Marzano tomatoes, transfer to a bowl and using your hand crush them just until a rustic texture is achieved. Add to the pot with the leeks together with the rosemary, thyme and bay.

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