Tuscan Ribollita Soup
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The Defined Dish · by Alex★ 5.0 (10)

Tuscan Ribollita Soup

NUTRITION · PER SERVING62M COOK
CAL 32%·PRO 45%
CARBS 114G72% OF CAL
14G FIBER0G ADDED0G INTRINSIC90G OTHER11G TOTAL SUGAR
FAT 9G13% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rustic Tuscan vegetable and bean soup thickened with bread. Hearty, warming, and deeply flavored with tomatoes and fresh greens.

mainitaliansoupbeansgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 3 tablespoon extra virgin olive oil (plus more for serving)
  • 1 cup finely diced yellow onion (or ½ onion)
  • 1 cup finely diced celery (or 2 stalks)
  • 1 cup finely diced carrot (or 1 carrot)
  • 1 leek (halved, rinsed well and thinly sliced (white parts only))
  • 4 garlic cloves (minced)
  • 1 teaspoon Kosher salt (plus more to taste)
  • ½ teaspoon fresh ground black pepper (plus more for serving)
  • ½ teaspoon crushed red pepper flakes
  • ½ cup dry white wine
  • 28- ounce can whole peeled tomatoes, (crushed by hand, see note, preferably San Marzano)
  • 8 cups low-sodium vegetable or chicken broth
  • 2 tsp fresh thyme leaves
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 parmesan cheese rind ((optional))
  • 4 cups medium-diced russet potato, (about 2 large potatoes)
  • 2 [15-ounce] cans cannellini beans, (drained and rinsed)
  • 1 bunch lacinato kale, (de-ribbed and roughly chopped)
  • 1 bunch swiss chard, (de-ribbed and thinly sliced (sub another head of kale if preferred))
  • 1 loaf stale bread (Ciabatta is my favorite to use here; sub gluten-free bread (*see note))
  • Freshly grated parmesan cheese ((optional for serving))
PREP
—
SODIUM
1370MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.