× STEP 11 OF 11
Ingredients (14)
  • Olive Oil5 tablespoons Olive Oil
  • Onion1 chopped Onion
  • Carrots1 chopped Carrots
  • Celery1 stalk chopped Celery
  • Garlic1 tablespoon minced Garlic
  • Cannellini Beans2 cups Cannellini Beans
  • Canned tomatoes1 Canned tomatoes
  • Water4 cups Water
  • Rosemary1 fresh sprig Rosemary
  • Thyme1 fresh sprig Thyme
  • Kale1 pound chopped Kale
  • Wholegrain Bread4 thick slices Wholegrain Bread
  • Red Onions1 thinly sliced Red Onions
  • Parmesan½ cup freshly grated Parmesan

Ribollita

Ribollita

Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

Back Finish ✓