Best of Bridge’s Hearty Tuscan Ribollita Soup is a hearty soup filled with leafy greens, beans and vegetables.
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Ingredients
- 1 tbsp (15 mL) canola oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, thinly sliced
- 1 tsp (5 mL) dried thyme leaves
- 1/4 tsp (1 mL) hot pepper flakes
- 1 yellow-fleshed potato, peeled and diced
- 4 cups (1 L) ready-to-use vegetable or chicken broth
- 1 can (28 oz/796 mL) diced tomatoes
- 6 cups (1.5 L) shredded Swiss chard
- 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
- 1/4 tsp (1 mL) each salt and black pepper
- 6 slices toasted Italian bread
- 1/4 cup (60 mL) grated Parmesan cheese
Instructions
- In a large pot, heat oil over medium heat and cook onion, garlic, carrot, celery, thyme and hot pepper flakes for about 5 minutes or until softened. Add potato and stir to combine. Add broth and tomatoes and bring to boil. Reduce heat and simmer for 15 minutes.
- Add Swiss chard, kidney beans, salt and pepper and cook, stirring occasionally for about 10 minutes or until chard is tender.
- Place bread in bottom of six soup bowls. Ladle soup over top of bread and sprinkle with cheese.
- Serves 6
Notes
- You can substitute savoy cabbage, rapini or spinach for the Swiss chard.
The Best of Bridge https://www.bestofbridge.com/
