Ribollita is a hearty Tuscan soup that’s made to resuscitate stale crusty bread. Toast slices (with garlic butter, olive oil and/or cheese, if you like) or leave untoasted, whole or torn into pieces on top of the soup like a crouton, or nestled into the bottom of the bowl with the soup ladled overtop.
Photo by Tracey Kusiewicz
- Vegetable oil, for cooking
- 1 onion, chopped
- 1 carrot and/or celery stalk, chopped
- 1 Italian sausage
- Salt and pepper, to taste
- 2 to 3 cups low-sodium chicken stock
- 1 can diced, stewed or whole plum
tomatoes (398 mL), with juice
- 1 to 2 cups cooked or canned
navy or white kidney (cannellini)
- Handful of spinach or kale, torn
- Toasted crusty bread, for serving
- Grated parmesan, for serving
Drizzle some oil into a medium pot or Dutch oven set over medium-high heat and cook onion, carrot and/or celery and sausage, squeezed out of its casing, until onions are soft and meat is no longer pink.
Add stock, tomatoes and beans and bring to a simmer; cook for about 10 minutes, until soup thickens slightly. Add in spinach or kale and stir for a minute or two, until it wilts and tenderizes.
Place a slice or a few torn pieces of toasted bread in each bowl, and ladle soup overtop. Serve topped with parmesan cheese.