Ribollita Soup

A classic Tuscan hearty bread and bean soup.

Recipe - Price Rite Marketplace Corporate

Ribollita Soup

Prep Time20 Minutes

Servings6

Cook Time30 Minutes

Ingredients

1/4 cup Colavita Extra Virgin Olive Oil, plus more for drizzling

1 small onion, chopped

2 cloves garlic, thinly sliced

1 pinch red pepper flakes

1 carrot, peeled and cut into ¼ inch pieces

1 celery stalk, cut into ¼ inch pieces

1 sprig thyme

1 sprig rosemary

1 red potatoes, cut into ½ inch cubes

1/2 can Colavita Crushed Tomatoes

12 oz Rienzi White Kidney Beans, rinsed

4 cups vegetable stock

1 lb kale, chopped into ½ inch pieces

4 thick slices of country bread, toasted

1/2 cup grated Pecorino Romano Cheese

Directions

1. In a large pot, heat the olive oil over medium heat and cook onions and garlic until soft, about 4 minutes.

2. Add the red pepper flakes, carrots, and celery and continue to cook for about 5 minutes.

3. Add in the thyme, rosemary, potatoes, crushed tomatoes, cannellini beans, and vegetable stock and bring to a boil.

4. Stir in the kale and lower to a simmer for about 20 minutes, stirring occasionally.

5. Season with salt and pepper to taste.

6. Place a piece of the toasted bread at the bottom of a shallow bowl and ladle the soup over each. Sprinkle with the Parmesan Reggiano, a drizzle of olive oil and serve hot.

20 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1/4 cup Colavita Extra Virgin Olive Oil, plus more for drizzling

Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz

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$24.99$0.37/fl oz

1 small onion, chopped

Onion Vidalia, 0.3 pound

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$0.39 avg/ea$1.29/lb

2 cloves garlic, thinly sliced

Fresh Garlic

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$0.87 avg/ea$3.49/lb

1 pinch red pepper flakes

Badia Crushed Red Pepper, 12 oz

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$5.99$0.50/oz

1 carrot, peeled and cut into ¼ inch pieces

Fresh Carrots, 2 lb bag

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$1.99

1 celery stalk, cut into ¼ inch pieces

Not Available

1 sprig thyme

Not Available

1 sprig rosemary

Not Available

1 red potatoes, cut into ½ inch cubes

Fresh Red Potato

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$0.37 avg/ea$1.19/lb

1/2 can Colavita Crushed Tomatoes

Hunts Crushed Tomatoes, 28 oz

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$1.59$0.06/oz

12 oz Rienzi White Kidney Beans, rinsed

Bowl & Basket White Kidney Cannellini Beans Alubias, 15 oz

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$0.89$0.06/oz

4 cups vegetable stock

Bowl & Basket Tomato Sauce, 29 oz

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$1.49$0.05/oz

1 lb kale, chopped into ½ inch pieces

Fresh Kale Greens, bunch

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$1.49

4 thick slices of country bread, toasted

Arnold Country Style White Bread, 1 lb 8 oz

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$3.79$0.16/oz

1/2 cup grated Pecorino Romano Cheese

Milano's 100% Grated Romano Cheese, 16 oz

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$4.49$0.28/oz

Directions

1. In a large pot, heat the olive oil over medium heat and cook onions and garlic until soft, about 4 minutes.

2. Add the red pepper flakes, carrots, and celery and continue to cook for about 5 minutes.

3. Add in the thyme, rosemary, potatoes, crushed tomatoes, cannellini beans, and vegetable stock and bring to a boil.

4. Stir in the kale and lower to a simmer for about 20 minutes, stirring occasionally.

5. Season with salt and pepper to taste.

6. Place a piece of the toasted bread at the bottom of a shallow bowl and ladle the soup over each. Sprinkle with the Parmesan Reggiano, a drizzle of olive oil and serve hot.