Ribollita – Tuscan White Bean Soup | Recipe Cart
Heat the olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook, stirring occasionally, until the onion is soft,
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Colander
- Peeler
- Mixing bowl
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 3 carrots, chopped
- 1 tablespoon finely chopped rosemary
- 2 garlic cloves, minced
- 3 medium Roma or vine tomatoes, diced
- ½ teaspoon red pepper flakes
- 2 tablespoons white wine
- 1½ cups
- cooked cannellini beans
- , drained and rinsed
- 4 cups vegetable broth
- 3 large lacinato kale leaves, thinly sliced, coarse stems removed
- 4 thick slices stale ciabatta bread, cubed
- balsamic vinegar, for drizzling
- ¼ cup shaved Parmesan cheese, optional
- sea salt
- freshly ground black pepper
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