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Tuscan Bread and Vegetable Soup

Serves 6
Time 1 hr
Ribollita ("re-boiled" in Italian) generally refers to leftover hearty vegetable soup with stale bread added during reheating. In our version of this classic Italian soup, we combine fennel, carrots, green beans and kale with hearty cannelini beans, chicken and sourdough bread for a robust and satisfying meal.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 1 fennel bulb, chopped
  • 4 carrots, chopped
  • 3 cloves garlic, finely chopped
  • 1 (28.0-ounce) can fire-roasted crushed tomatoes, undrained
  • 8 boneless chicken thighs
  • 1 bay leaf
  • 5 cups low-sodium chicken broth, divided
  • 1 sprig fresh flat-leaf parsley
  • 2 (15.0-ounce) cans cannelini beans, drained
  • Salt and pepper, to taste
  • 6 cups chopped kale or baby spinach
  • 2 cups roughly chopped green beans
  • 1 cup 1/2-inch cubes day-old sourdough or country bread
  • Grated Parmesan cheese
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Method

In a 6-quart Dutch oven heat oil over medium high heat.

Add onions and fennel and cook, stirring from time to time, until fragrant and translucent, about 4 minutes.

Add carrots and cook for another 2 minutes, then add garlic and cook for 1 minute more, or until fragrant.

Add tomatoes with their liquid and let cook for 10 minutes, stirring from time to time.

Add chicken, bay leaf, 4 cups of the broth and parsley and increase heat to high.

Bring to a simmer, then reduce heat to low and cook for another 20 minutes.

Put 1 can of beans and remaining 1 cup broth into a blender and purée.

Uncover pot and season with salt and pepper, bearing in mind that there will be some Parmesan cheese added at the end, so salt should be used lightly.

Add bean purée, remaining can of beans, and kale and stir.

Cook for another 3 minutes, then add green beans.

Cook for about 3 more minutes, then add bread and stir.

Cook for 2 to 3 minutes more.

If the soup is too thick, add a cup of water, bring back to a simmer, taste and season with salt and pepper.

Serve soup ladled into bowls and topped with Parmesan cheese and an extra drizzling of olive oil, if you like.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 1 fennel bulb, chopped
  • 4 carrots, chopped
  • 3 cloves garlic, finely chopped
  • 1 (28.0-ounce) can fire-roasted crushed tomatoes, undrained
  • 8 boneless chicken thighs
  • 1 bay leaf
  • 5 cups low-sodium chicken broth, divided
  • 1 sprig fresh flat-leaf parsley
  • 2 (15.0-ounce) cans cannelini beans, drained
  • Salt and pepper, to taste
  • 6 cups chopped kale or baby spinach
  • 2 cups roughly chopped green beans
  • 1 cup 1/2-inch cubes day-old sourdough or country bread
  • Grated Parmesan cheese
Shop with Prime

Exclusively for Prime members in select ZIP codes.