Lunch / Dinner
Italian for “reboiled,” ribollita is a Tuscan soup that was originally made by reheating leftover vegetable soup, such as minestrone, and mixing in chunks of bread. Today it’s a rich and filling soup that’s much more than leftovers. Not only does this one have the basics, it also includes kale for added texture, flavor, and health benefits.
FOR THE SOUP, HEAT:
FOR THE BREAD, BRUSH:
Test Kitchen Tip
Part of the cabbage family, kale’s list of health benefits is long. It’s most noted for being an excellent source of the antioxidant vitamins K, A, and C, as well as a very good source of fiber and calcium.
Add broth, tomatoes, cabbage, and potatoes; bring to a boil. Reduce heat to medium-low and simmer soup until potatoes are fork-tender, 15 minutes.
Stir in kale and beans; simmer 10 minutes more. Off heat, stir in basil; season with salt and pepper.
Preheat broiler to high with rack 6 inches from element.
Serve soup with baguette slices and garnish with Parmesan.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 875mg 36%
Carbs 91g 30%
Fiber 13g 52%
*Percent Daily Values are based on a 2,000 calorie diet.