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Price Rite of Bethlehem
1001 8th Avenue null
PA, 18018
6108822356
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RibollitaSoup.jpg
RibollitaSoup.jpg
Recipes

Recipe Details

Ribollita Soup
A classic Tuscan hearty bread and bean soup.
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Recipe - Price Rite of Bethlehem
RibollitaSoup.jpg
Ribollita Soup
Prep Time20 Minutes
Servings6
Cook Time30 Minutes
0
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
6
Servings
0
Calories

Shop Ingredients

Makes 6 servings
1/4 cup Colavita Extra Virgin Olive Oil, plus more for drizzling
Not Available
1 small onion, chopped
an image
Spanish Onion, 1 ct, 20 Ounce
$0.89 avg/ea
$0.04/oz
2 cloves garlic, thinly sliced
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Garlic 5 ct, 5 Each
$2.49
$0.50 each
1 pinch red pepper flakes
an image
Red Bell Peppers, 1 ct, 6 Ounce
$1.49 avg/ea
$0.25/oz
1 carrot, peeled and cut into ¼ inch pieces
an image
Carrot Chips 16 oz, 16 Ounce
$1.99
$0.12/oz
1 celery stalk, cut into ¼ inch pieces
an image
Celery Bunch, 1 Each
$1.29
1 sprig thyme
an image
Badia Thyme Leaves, 0.5 Ounce
$0.69
$1.38/oz
1 sprig rosemary
an image
Badia Rosemary, 0.5 Ounce
$0.69
$1.38/oz
1 red potatoes, cut into ½ inch cubes
an image
Red Potatoes 5 LB, 5 Pound
$4.29
$0.86/lb
1/2 can Colavita Crushed Tomatoes
Not Available
12 oz Rienzi White Kidney Beans, rinsed
Not Available
4 cups vegetable stock
Not Available
1 lb kale, chopped into ½ inch pieces
an image
Green Kale, 1 Pound
$1.49 avg/ea
$1.49/lb
4 thick slices of country bread, toasted
an image
Lusitania Old Country Sliced Bread, 15 Ounce
$1.59
$0.11/oz
1/2 cup grated Pecorino Romano Cheese
Not Available

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.