Ribollita is a traditional Tuscan soup that originated in Italy. It is a hearty and ful soup that is full of vegetables, beans, and bread. This dish is perfect for a cold winter day or a cozy night in. If you want to know how to make this delicious Tuscan Ribollita, keep reading!

To make Tuscan Ribollita, you will need the following ingredients:
– 2 tablespoons of olive oil
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves of garlic, minced
– 1 can of diced tomatoes
– 1 can of cannellini beans, drained and rinsed
– 1 bunch of kale, stems removed and chopped
– 1 bunch of Swiss chard, stems removed and chopped
– 1 small head of cabbage, thinly sliced
– 6 cups of vegetable broth
– 1 tablespoon of tomato paste
– 1 teaspoon of dried thyme
– 1 teaspoon of dried oregano
– Salt and pepper to taste
– 4 slices of day-old bread, torn into small pieces
– Grated Parmesan cheese for garnish (optional)

To start, heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

Next, add the diced tomatoes, cannellini beans, kale, Swiss chard, and cabbage to the pot. Stir everything together and let the vegetables cook for a few minutes.

In a separate bowl, mix together the vegetable broth, tomato paste, dried thyme, dried oregano, salt, and pepper. Pour this mixture into the pot with the vegetables and stir well.

Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes. This will allow the flavors to meld together and the vegetables to become tender.

Once the soup is cooked, add the torn bread pieces to the pot and stir well. The bread will not only thicken the soup but also give it a hearty texture. Allow the soup to simmer for an additional 10 minutes, until the bread has absorbed some of the liquid and the soup has thickened.

Before serving the Ribollita, you can add a sprinkle of grated Parmesan cheese on top for added flavor if desired.

Tuscan Ribollita is best enjoyed piping hot with a crusty piece of bread on the side. The combination of the tender vegetables, creamy beans, and rich tomato broth creates a comforting and satisfying meal.

This soup is not only delicious but also packed with nutrients from the abundance of vegetables. The cannellini beans provide a good source of protein and fiber, making this dish a complete meal on its own. It is also a great way to use up leftover bread, as it adds texture and thickness to the soup.

In conclusion, making Tuscan Ribollita is a great way to enjoy a traditional Italian soup that warms the soul. With its hearty ingredients and simple preparation, this dish is perfect for anyone looking for a comforting and nutritious meal. So, why not give it a try and experience the taste of Tuscany in your own home?

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