Ribollita (Italian Vegetable Soup) 🇮🇹. This hearty soup is perfect for prepping ahead and enjoying another day. Add the onions, garlic, red pepper flakes. You can serve it right away as a chunky soup, with olive oil, black pepper, and maybe a little grated cheese, or you can continue to let it simmer and thicken to your desired consistency.
Saute until the onions are translucent. Add the can of tomatoes, the container of broth and the salt. Stir these ingredients and allow to come to a boil over medium/high heat. You can have Ribollita (Italian Vegetable Soup) 🇮🇹 using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Ribollita (Italian Vegetable Soup) 🇮🇹
Once the liquid comes to a boil, bring it down to a simmer and add the rosemary and salt. Saute until the onions are translucent. Add the can of tomatoes, the container of broth and the salt. Stir these ingredients and allow to come to a boil over medium/high heat.
Ribollita (Italian Vegetable Soup) 🇮🇹 step by step
Add the kale and leave it a few minutes (should be on high) until cooked. A few minutes before serving, remove the Parmesan rind, bay leaf and thyme sprigs. Toast the bread and add it to the soup and allow it a bit of time to soak up some of the liquid. Arrange one-third of the bread slices to fit over the soup then cover the bread with another layer of soup. Stir in broth and beans, then bring to a boil.