Italianvegetariangluten-freevia groq
Ribollita Soup
A hearty Italian soup made with vegetables, bread, and cannellini beans. Perfect for a cold winter's day.
⏱50 min🍽6 servings📊medium
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Ingredients
- ●1 can (15 oz) Cannellini beansdrained and rinsed
- ●4 cups Vegetable broth
- ●2 cups, cubed Tangy Italian breadstale bread works best
- ●1 medium, chopped Onion
- ●2 medium, chopped Carrots
- ●2 stalks, chopped Celery
- ●3 cloves, minced Garlic
- ●1 bunch, chopped Kale
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Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion, carrots, and celery, and cook until the vegetables are tender, about 10 minutes.
- 3
Add the minced garlic and cook for 1 minute.
- 4
Add the cannellini beans, vegetable broth, and chopped kale to the pot.
- 5
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
- 6
Add the cubed bread to the pot and cook for an additional 10 minutes.
- 7
Season the soup with salt and pepper to taste.
- 8
Serve the ribollita hot, topped with additional bread croutons if desired.
- 9
Taste and adjust the seasoning as needed.