Name: A Classic Ribollita Tuscan Bean Soup Recipe 2
Prep time: 8 h
Cook time: 1 h 30 min
Total time: 9 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 cup dried cannellini beans; 1 medium onion, diced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 3 cloves of garlic, minced; 1 can of chopped tomatoes; 1 small bunch of kale, stems removed and leaves torn; 1 small head of cabbage, shredded; 6 cups vegetable broth; 2 tablespoons olive oil; Salt and pepper to taste; Crusty bread, for serving; Grated Parmesan cheese, for garnish

Instructions

Start by soaking the cannellini beans in water overnight or for at least 8 hours. Once soaked, drain and rinse the beans under cold water.
In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the soaked cannellini beans, canned tomatoes, kale, and cabbage to the pot. Pour in the vegetable broth and season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat and let it simmer, covered, for about 1 to 1.5 hours, or until the beans are tender.
Once the beans are cooked through, take a wooden spoon and lightly crush some of the beans against the side of the pot. This will help thicken the soup and give it a rustic texture.
Taste and adjust seasoning if needed. You can add more salt or pepper at this point.
To serve, ladle the Ribollita into bowls, top with a generous sprinkle of grated Parmesan cheese, and serve with a slice of crusty bread on the side.

Ingredients

Instructions

Nutrition Facts

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