Ribollita Soup - The Fresh Grocer

Ribollita Soup

A classic Tuscan hearty bread and bean soup.

Recipe - The Fresh Grocer - Corporate

Ribollita Soup

Prep Time20 Minutes

Servings6

Cook Time30 Minutes

Ingredients

1/4 cup Colavita Extra Virgin Olive Oil, plus more for drizzling

1 small onion, chopped

2 cloves garlic, thinly sliced

1 pinch red pepper flakes

1 carrot, peeled and cut into ¼ inch pieces

1 celery stalk, cut into ¼ inch pieces

1 sprig thyme

1 sprig rosemary

1 red potatoes, cut into ½ inch cubes

1/2 can Colavita Crushed Tomatoes

12 oz Rienzi White Kidney Beans, rinsed

4 cups vegetable stock

1 lb kale, chopped into ½ inch pieces

4 thick slices of country bread, toasted

1/2 cup grated Pecorino Romano Cheese

Directions

1. In a large pot, heat the olive oil over medium heat and cook onions and garlic until soft, about 4 minutes.

2. Add the red pepper flakes, carrots, and celery and continue to cook for about 5 minutes.

3. Add in the thyme, rosemary, potatoes, crushed tomatoes, cannellini beans, and vegetable stock and bring to a boil.

4. Stir in the kale and lower to a simmer for about 20 minutes, stirring occasionally.

5. Season with salt and pepper to taste.

6. Place a piece of the toasted bread at the bottom of a shallow bowl and ladle the soup over each. Sprinkle with the Parmesan Reggiano, a drizzle of olive oil and serve hot.

20 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1/4 cup Colavita Extra Virgin Olive Oil, plus more for drizzling

Colavita Premium Selection Extra Virgin Olive Oil, 34 fl oz, 34 Fluid ounce

On Sale! Limit 4

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$18.99 was $20.99$0.56/fl oz

1 small onion, chopped

Onion Vidalia, 0.3 pound, 0.3 Pound

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$0.45 avg/ea$1.49/lb

2 cloves garlic, thinly sliced

Great Garlic Chopped in Water Garlic, 32 oz, 32 Ounce

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$6.49$0.20/oz

1 pinch red pepper flakes

Badia Crushed Red Pepper, .5 oz, 0.5 Ounce

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$1.59$3.18/oz

1 carrot, peeled and cut into ¼ inch pieces

Dorot Farm Fresh & Sweet Carrots, 16 oz, 1 Pound

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$0.99$0.99/lb

1 celery stalk, cut into ¼ inch pieces

Not Available

1 sprig thyme

Not Available

1 sprig rosemary

Not Available

1 red potatoes, cut into ½ inch cubes

Fresh California RED Skin Potatoes, 8 oz, 8 Ounce

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$0.50 avg/ea$0.06/oz

1/2 can Colavita Crushed Tomatoes

Bowl & Basket Crushed Tomatoes, 28 oz, 28 Ounce

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$1.89$0.07/oz

12 oz Rienzi White Kidney Beans, rinsed

Cento Cannellini White Kidney Beans, 19 oz, 19 Ounce

On Sale!

Add Cento Cannellini White Kidney Beans, 19 oz to Favorites.Add Cento Cannellini White Kidney Beans, 19 oz to Favorites.

$2.29 was $2.59$0.12/oz

4 cups vegetable stock

Swanson Vegetable Stock, 32 oz, 32 Ounce

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$3.79$0.12/oz

1 lb kale, chopped into ½ inch pieces

Organic Kale Bunch, 1 Each

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$2.99

4 thick slices of country bread, toasted

Arnold Country Style White Bread, 1 lb 8 oz, 24 Ounce

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$5.29$0.22/oz

1/2 cup grated Pecorino Romano Cheese

Black Bear Locatelli Grated Pecorino Romano Cheese, 8 oz, 8 Ounce

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$9.99$1.25/oz

Directions

1. In a large pot, heat the olive oil over medium heat and cook onions and garlic until soft, about 4 minutes.

2. Add the red pepper flakes, carrots, and celery and continue to cook for about 5 minutes.

3. Add in the thyme, rosemary, potatoes, crushed tomatoes, cannellini beans, and vegetable stock and bring to a boil.

4. Stir in the kale and lower to a simmer for about 20 minutes, stirring occasionally.

5. Season with salt and pepper to taste.

6. Place a piece of the toasted bread at the bottom of a shallow bowl and ladle the soup over each. Sprinkle with the Parmesan Reggiano, a drizzle of olive oil and serve hot.