TUSCAN RIBOLLITA
How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound?
Categories Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- 1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.
- 2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.
- 3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.
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Gfor Gamer
[email protected]This soup was delicious! I followed the recipe exactly and it turned out perfect.
Hashir Baig
[email protected]This was a great recipe! I made it for my family and everyone loved it. The soup is flavorful and filling, and it's a great way to use up leftover vegetables.
Engetelo Olimpus
[email protected]I made this soup for a party and it was a huge success. Everyone loved it! The soup is flavorful and filling, and it's a great way to use up leftover vegetables.
Kirpal Kapar
[email protected]This soup was delicious! I followed the recipe exactly and it turned out perfect. The flavors were well-balanced and the soup was very hearty. I will definitely be making this again.
John Mccreanor
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover vegetables and it's so flavorful. I love the addition of the bread.
Damian Raghoonanan
[email protected]This was a great recipe! I made it for my family and everyone loved it. The soup is flavorful and filling, and it's a great way to use up leftover vegetables.
ryan record
[email protected]This ribollita is hearty and satisfying, and the flavors are amazing! I love the combination of vegetables and beans, and the bread adds a nice touch of texture. I will definitely be making this again.