Tuscan Ribollita Soup
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0
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Tuscan Ribollita Soup
Ingredients
- Garlic - 3 cloves
- Onion - 1 head
- Celery stalk - 1 piece
- Carrot - 1 piece
- Pancetta - 3.9 oz
- Olive Oil - ½ cup
- White Beans - 1¼ kg
- Spiced Tomato Juice - 15 oz
- Fresh Rose Hips - 1 sprig
- Chicken Broth - 2 cups
- Kale - 1 bunch
- Cake crumbs - ½ cup
- Parmesan Cheese - to taste
Step by Step guide
Step 1
Heat olive oil over medium heat in a large pot. Add minced garlic, finely chopped onion, finely chopped carrot, finely chopped celery, and finely chopped pancetta. Sauté, stirring, for 5 minutes.
Step 2
Add tomatoes with juice, broth, beans, and rosemary. Bring to a boil, cover, and simmer for 1 hour, until the beans start to break down.
Step 3
Add finely chopped kale and cook for another 5-7 minutes. Add breadcrumbs, stir, and serve drizzled with remaining olive oil and sprinkled with Parmesan.
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