Italianvegetariangluten-freevia groq
Ribollita Italian Soup
A hearty, comforting Italian soup made with vegetables, bread, and cannellini beans. Perfect for a cold winter's day.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 cups cannellini beans, drained and rinsedcanned or cooked from scratch
- ●2 medium onion, dicedany color
- ●4 medium carrots, peeled and dicedany color
- ●2 stalks celery, dicedany color
- ●3 cloves garlic, mincedany color
- ●2 cups long, crusty bread, torn into bite-sized piecesany color
- ●2 cups kale, stems removed and choppedany color
- ●4 cups cannellini bean brothhomemade or store-bought
- ●2 tablespoons extra virgin olive oilany color
- ● salt and pepper, to tasteany color
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Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the onion, carrots, and celery, and cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
- 3
Add the garlic and cook for 1 minute.
- 4
Add the cannellini beans, bread, and broth, and stir to combine.
- 5
Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 10 minutes.
- 6
Stir in the chopped kale and cook until wilted.
- 7
Season with salt and pepper to taste.
- 8
Serve hot, garnished with additional kale if desired.