It's rare to find a trattoria (neighborhood restaurant) in Tuscany that doesn't serve this soup. While most agree that the flavor improves after chilling the soup overnight, it's great when freshly made, too. The bread is often stirred into the soup as it cooks; here, each serving is topped with a slice of rustic bread and drizzled with extravirgin olive oil.
3 tablespoons extravirgin olive oil, divided
1 (10-ounce) package frozen seasoning blend with onion, celery, red and green bell pepper, and parsley (such as McKenzie's)
2 teaspoons bottled minced roasted garlic
1 (19-ounce) can cannellini beans or other white beans, rinsed, drained, and divided
7 cups thinly sliced fresh kale (about 13 ounces)
2 tablespoons sun-dried tomato paste or regular tomato paste
Heat 5 teaspoons oil in a Dutch oven over medium heat. Add seasoning blend and garlic; sauté 5 minutes or until vegetables are very tender. Add 1 cup beans, kale, and next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until kale is tender, stirring occasionally.
While soup simmers, mash remaining beans in a small bowl using a potato masher.
Add mashed beans to soup; simmer 15 minutes or until slightly thick. Ladle soup into individual bowls; top with bread, and drizzle with remaining oil.
Note: If frozen seasoning blend is not available in your area, you may substitute 3/4 cup each of finely chopped onion, celery, and red or green bell pepper, plus 2 tablespoons minced fresh parsley; sauté 8 minutes or until tender.
Ribollita (ree-boh-LEE-tah), or "reboiled" soup, is traditionally made a day ahead and then reheated before it's served.
Oxmoor House Healthy Eating Collection
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