Ribollita Soup Recipe (Tuscan soup)

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 4 garlic cloves, minced
• 1 can San Marzano peeled tomatoes, crushed
• 1/4 teaspoon red pepper flakes
• 1 sprig fresh thyme
• 1 bay leaf
• 1/2 small head green cabbage, chopped into bite-size pieces
• 1 bunch kale, stemmed and chopped into bite-size pieces
• 1 can cannellini beans, drained and rinsed
• 2 tablespoons balsamic vinegar
• 8 cups low-sodium vegetable broth
• 4 cups day-old sourdough bread, cubed
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onion, carrot, celery, and garlic, and cook until soft, stirring occasionally, about 10 minutes.
3. Add the tomatoes, red pepper flakes, thyme, and bay leaf, and cook until the tomatoes start to break down, about 5 minutes.
4. Add the cabbage, kale, beans, vinegar, and broth, and bring to a boil.
5. Reduce the heat and simmer until the vegetables are tender, about 45 minutes.
6. Add the bread, and cook until the bread is soft and the soup is thick, about 15 minutes.
7. Season with salt and pepper to taste.
8. Serve hot with grated Parmesan cheese.

Verdict:

This Ribollita soup is a classic Tuscan dish that is hearty, healthy, and utterly delicious. The combination of tender vegetables, rich broth, and crusty bread make for the perfect comforting meal. The balsamic vinegar adds a touch of tanginess, while the Parmesan cheese offers a salty, nutty flavor. Serve it with a glass of red wine or a side salad for a complete meal.

Serving suggestions:

• Crostini with a drizzle of olive oil and garlic
• Green salad with a simple olive oil and balsamic vinegar dressing
• Cheese board with fresh fruits and nuts