Tuscan Ribollita Soup
Tuscan Ribollita Soup. Cold Mondays are always in need of a cozy heart warming soup. This one is filled with lots of veggies like Swiss chard, kales, tomatoes, and white beans. Topped with lots of Parmesan cheese and herbs and cracked black pepper. It’s one of those warm your bones kinda bowls and it’s so perfect for a weeknight in December !!
Another Monday, another soup night. Monday soup night is essential when its this cold out and we’re approaching the full out winter season FAST. Right now doesn’t seem so bad because it’s the holidays but come January Monday’s are definitely about to get that much colder and that much more depressing.
So cozy, warm your bones soups are definitely what we will need. And this one could not be more comfy, cozy, and hearty. It’s got all those veggies and beans and parmesan. And it’s the perfect way to start the week because it’s healthy too. And sometimes you just need a refreshing meal after all the decadent weekend eats, you know?!
But the good news is…this is my last week of work before my holiday vacation. I could not be more excited for some time off and to focus all my energy on the blog and cooking !! So stay tuned for all the exciting Christmas dishes coming your way !!
Ingredients
1/4 cup olive oil
1 medium onion; chopped
1 leek; chopped
1 garlic clove; chopped
1/2 teaspoon dried thyme leaves
1 large carrot; chopped
2 celery sticks; chopped
3 medium tomatoes; roughly chopped
5 or more cups vegetable stock
3 sprigs fresh thyme
2 (14 ounce) cans cannellini beans
1/2 cup grated parmesan
1 bunch tuscan kale and/or rainbow Swiss chard
salt and pepper
Directions
In a large stock pot, heat the olive oil. Add the onion, leek, and garlic. Cook for 3 - 5 minutes until softened. Add the carrot, celery, and dried thyme. Stir and cook for another 3 minutes. Add the tomatoes and 4 cups of vegetable stock. Stir and bring to a boil. Reduce heat and simmer for 15 minutes.
Add the cannellini beans with their liquid and the parmesan. Cook for 3 minutes. Transfer 1/3 of the soup to a blender and blend until smooth. Add back to the pot. Stir in the kale and Swiss chard. Cover and cook for another 5 minutes or until greens have wilted. Season with salt and pepper. Drizzle with olive oil and serve with bread.
