Ribollita Recipe by Anne Watson

Ribollita Recipe by
Anne WatsoN

Ingredients:

  • ½ loaf day-old BREAD Artisan Bakery Campagne Bread

  • Extra virgin olive oil

  • 1 red onion, chopped

  • 2 stalks celery, chopped

  • 3 carrots, chopped

  • 4 garlic cloves, minced

  • 28oz can of Chopped San Marzano Tomatoes

  • Salt & pepper to taste

  • 4 cups vegetable broth

  • 1 cup water

  • ¼ cup white wine or apple cider vinegar

  • 2 x 15-oz cans cannellini beans, drained & rinsed

  • 2 tsp dried or fresh thyme

  • 2 tbsp dried or fresh oregano

  • 1 large bunch Lacinato kale, washed, massaged & torn into bite-sized pieces

  • Grated parmesan cheese for garnish


DIRECTIONS:

  • Heat oven to 400, line baking sheet with parchment paper

  • Make the croutons: Tear bread into rough bite-sized pieces and place in a single layer on parchment-lined baking sheet. Drizzle with olive oil & toss to coat. Bake in 400 degree oven for 10-12 mins until toasted & golden brown.

  • Make the soup: In a large stock pot, heat 3 TBSP olive oil over med high heat. Add onions, celery & carrots – salt to taste. Cook, stirring regularly, until softened. Add garlic, cook quickly for 30 seconds (do not allow it to brown)

  • Add the canned tomatoes, broth, water & vinegar. Lower heat to medium and cook for 5 mins until warmed through.

  • In a blender or food processor, place ½ of the vegetable/broth mixture along with 1 cup of canned cannellini beans – puree until smooth, and then add that back into the pot along with the herbs and salt & pepper to taste - stir to combine.

  • Add the remaining beans & kale, stir and allow to warm through for another 5 mins until kale has softened.

  • Add ½ of the toasted croutons & stir into the soup. Simmer for a few minutes until the bread has softened & absorbed some liquid, then remove from heat.

  • Serve soup, garnish with remaining croutons, a sprinkle of parmesan cheese, and a drizzle of olive oil. Enjoy!