Ribollita
Ribollita is a great go-to meal for weeknights ahead because it tastes even better a day or two after it’s been made. Don’t let the long list of ingredients intimidate you. This is truly a chop-dump-stir recipe. If you can pick up a knife, you can do this!
Servings
8people
Servings
8people
Ingredients
Instructions
  1. Heat a Dutch oven finely misted with olive oil spray over medium heat. Add carrots, onions, celery, thyme, and garlic. Cook until onion is tender, about 5 minutes, stirring frequently.
  2. Add chard, kale, water, chicken broth, tomato puree, ground red pepper, and diced tomatoes. Stir to combine. Bring to a boil, reduce heat, and simmer 45 minutes.
  3. Place 1/3 cup of beans in a bowl; mash with a fork until smooth. Add mashed beans, remaining beans, and bread to soup. Cook 5 minutes or until thoroughly heated. Ladle soup into bowls.