I expected more out of this soup. It was okay, but not great. My kids hated it. 😦 I had lots of leftovers, and no one ate them. This ended up being kind of bland and kind of blah. Disappointed.
Tuscan Bread and Vegetable Soup (Ribollita)
makes 6-8 servings
time needed: almost 2 hours
3 Tbsp extra-virgin olive oil, plus more for serving
1 carrot, chopped
1/2 white onion, roughly chopped
1/2 celery stalk, roughly chopped
2 russet potatoes, peeled, diced into ½-inch pieces
1 bunch Tuscan (a.k.a. lacinato) or regular kale, stems removed, leaves chopped (about 12 cups)
1/2 head savoy cabbage, chopped (about 1 lb)
1 (15-oz) can whole peeled tomatoes
Salt and freshly ground black pepper
1/2 lb stale country bread, cut into 1/2-inch slices
1 (15-oz) can cannellini beans, drained, rinsed
1. In an 8-quart pot, heat olive oil over medium-high heat until hot. Add carrot, onion, and celery and sauté 5 to 10 minutes or until soft and translucent but not golden. Add potatoes, kale, and cabbage and sauté about 5 minutes, until cabbage is wilted.
2. Add tomatoes, breaking them up with a wooden spoon. Add enough water to pot to cover the ingredients, bring to a boil, then reduce heat to medium-low. Season with salt and pepper to taste and simmer 1 hour and 30 minutes, until it thickens considerably.
3. Add bread and beans and continue cooking another 30 minutes, until the crust of the bread begins to fall apart.4. Serve in bowls with an extra drizzle of olive oil.