Olivia's Organics

Ribollita Soup

A delicious hearty soup. This is traditional Florence comfort food!

Yield: 4-6 Servings


Pre-heat oven to 400°F.

Break bread into large chunks and drizzle with oil. Bake on a sheet pan for 10 minutes to lightly toast.

Heat 3 tablespoons olive oil in a large pot over medium heat and sauté onion, carrots, celery and garlic until softened.

Add tomatoes (crush by hand or break up with a spoon), broth and water. Add seasonings and Parmesan rind. Simmer for approximately 20 minutes. Stir in kale, beans and at least half of the toasted bread. Continue to simmer until the kale is wilted.

Remove the rind if it has not dissolved. Add soup to bowls topping with additional toasted bread, a drizzle of extra virgin olive oil and Parmesan cheese.

*Photo by @vestal_life
*Recipe by Chef Linda Duggan