Ribolita Soup

Ribolita Soup

  • 1/2 onion, minced

  • 2 carrots, thinly sliced

  • 2 ribs of celery, minced

  • kosher salt

  • 2 cloves garlic minced

  • 1 cup diced tomatoes (or a 15 oz can works too)

  • 4 cups stock (vegetable or chicken)

  • 1 Parmesan cheese rind

  • 1 cup green beans

  • 1 head of kale

  • 8 oz stale bread

  • 1 - 15 oz can chickpeas or white beans

  • Garnish with grated Parmesan cheese and freshly cracked pepper

In a large Dutch oven, warm the olive oil over medium heat. Add the onion, celery, carrots, and large pinch of salt and cook for about 5 minutes or until fork tender. Add the garlic and cook for another 30 seconds. Add the broth, Parmesan cheese rind, and green beans and cook over low for about 10 minutes. Add the bread and kale and cook until both are soft, about 5 minutes.

Taste for salt and pepper and serve warm topped with a big helping of Parmesan cheese.

Makes about 6 servings.

Amanda FredericksonComment