Tuscan Ribollita Soup: The Winter Soup That Gets Better Tomorrow!

Tuscan Ribollita Soup: The Winter Soup That Gets Better Tomorrow!

This hearty Italian Ribollita is a thick vegetable soup made with cabbage, kale, cannellini beans, and day-old bread. It’s the ultimate winter comfort food and tastes even richer the next day!

AD|This is a soup you top off with olive oil not cheese! Bono Extra Virgin Olive Oil’s smooth flavor brings out the best in the vegetables and gives this Ribollita that authentic Tuscan taste.

Ingredients:
2 potatoes, cubed
1/2 savoy cabbage, chopped
1/2 green cabbage, chopped
1 bundle Tuscan kale, chopped
2 cans cannellini beans rinsed
1 can cannellini beans rinsed and crushed
1 can (14 oz) whole peeled tomatoes, crushed
1 carrot, diced
1 celery, diced
1 onion, diced
Bono Extra Virgin Olive Oil
A few cloves of garlic
Fresh rosemary
Fresh sage
Sea salt & pepper
1 Bread Loaf (1/2 for the soup, 1/2 for serving)
Instructions:
1. In a large pot, add a generous amount of Bono Extra Virgin Olive Oil. Add in the garlic, rosemary, and sage.
2. Once the oil is fragrant, add the carrot, celery, and onion. Cook until they begin to soften.
3. Take out the garlic and herbs.
4. Add the potatoes, savoy cabbage, green cabbage, Tuscan kale, cannellini beans, tomatoes, salt, and pepper.
5. Pour in enough water to cover all the vegetables completely.
6. Cover and cook on low heat for about 2 hours, stirring occasionally.
7. Turn off the heat. Stir in half of the bread, torn or cubed, and mix until fully submerged.
8. Cover the pot with plastic wrap and refrigerate until the next day.
9. Warm it back up, serve with toasted bread cubes, and finish with a drizzle of Bono Extra Virgin Olive Oil.

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This is a classic Tuscan bread soup that you definitely have to make. We’ll heat up a generous amount of olive oil. We’re using bono and toss in some garlic, rosemary, and sage. Saute the sofrito. We’ll remove the herbs and add in the potatoes, cabbage, kale, beans, and tomatoes. Now, we’ll mix it up. Add in some water. We’ll season it all up with a little salt, pepper. Now, we’re going to cover it, cook it on low. 2 hours later, turn off the heat and add in some bread. Cool it off, cover it, and reheat it the next day. And there it is. Top it all off with some toasted bread and some more bono. Don’t forget to save this recipe. It’s definitely worth waiting for the next day. You definitely have to make this one. So good.