A Classic Ribollita: Tuscan Bean Soup Recipe | Samsung Food App

Name: A Classic Ribollita: Tuscan Bean Soup Recipe | Samsung Food App
Total time: 40 min
Ingredients: 1 1⁄2 cups dried cannellini beans, soaked overnight (see notes for canned beans); 2 medium carrots, chopped; 2 ribs celery, chopped; 1⁄2 yellow onion, chopped, plus rings for garnish; 5 tablespoons extra-virgin olive oil; 4 cloves garlic (3 minced, 1 halved); 10 oz. butternut squash peeled and cut into 1⁄2″ cubes (about 2 cups); 1 small zucchini, cut into 1⁄2″ cubes; 4 large kale leaves, stemmed and chopped; 1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes; salt; freshly ground black pepper; 1 (15-oz) can diced tomatoes (or a handful of cherry tomatoes halved); 2 quarts chicken or vegetable stock, reduced-sodium, plus extra water if needed; 1 – 2 bay leaves; 1⁄2 teaspoon red chili flakes (optional); 1 tablespoon fresh thyme leaves (1 teaspoon dried); 8 thick slices country-style bread; Parmesan Cheese, freshly grated

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Tuscan Bean Soup, otherwise known as Ribollita, is a 15th-century traditional fall and winter soup, brimming with seasonal healthy superfoods like kale and squash. And incredibly soul-satisfying and...

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Ingredients

1 1⁄2 cups dried cannellini beans, soaked overnight (see notes for canned beans)
2 medium carrots, chopped
2 ribs celery, chopped
1⁄2 yellow onion, chopped, plus rings for garnish
5 tablespoons extra-virgin olive oil
4 cloves garlic (3 minced, 1 halved)
10 oz. butternut squash peeled and cut into 1⁄2″ cubes (about 2 cups)
1 small zucchini, cut into 1⁄2″ cubes
4 large kale leaves, stemmed and chopped
1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes
salt
freshly ground black pepper
1 (15-oz) can diced tomatoes (or a handful of cherry tomatoes halved)
2 quarts chicken or vegetable stock, reduced-sodium, plus extra water if needed
1 – 2 bay leaves
1⁄2 teaspoon red chili flakes (optional)
1 tablespoon fresh thyme leaves (1 teaspoon dried)
8 thick slices country-style bread
Parmesan Cheese, freshly grated