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Ribolitta
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Ribollita - Tuscan Vegetable Soup

Ingredients
 

  • 1 medium yellow onion diced (about 1 cup)
  • 1 carrot diced (about 1/4 cup)
  • 1 celery stalk diced (about 1/4 cup)
  • 2 garlic cloves minced
  • 2 potatoes peeled and diced (about 2 cups)
  • 14 oz. whole tomatoes crushed with potato masher
  • Swiss chard (about 1 cup leaves and stalks roughly chopped)
  • 1 can cannellini beans rinsed and drained
  • 1 teaspoon dried sage
  • 2 teaspoons salt
  • 4 cups water
  • Country loaf 1 day old preferred, cut into slices
  • Olive Oil
  • 1 Parmesan rind

Instructions

  • In stockpot, heat olive oil. Add onion and saute for 4-5 minutes on medium heat. Add garlic and saute for 1 minute.
  • Add carrots, celery and potatoes. Cook over low heat for 5 minutes.
  • Add tomatoes, Swiss chard, sage and salt. Cover and simmer for over medium low heat for 20 minutes until greens are wilted and tender.
  • Add water and Parmesan rind and simmer on low for 40 minutes.
  • Add in beans, cook for 10 minutes. Preheat oven to 350 degrees.
  • Place bread in base of a casserole dish. Remove Parmesan rind (if it hasn't dissolved) from soup. Ladle soup on top. Cook for 10 minutes.
  • Remove from oven and drizzle with olive oil.

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