Rachael Ray's Simple Ribollita Soup

Use your favorite fall vegetables to make Tuscan Ribollita soup. This soup is perfect for a cold fall day and is great to make in bulk and freeze. Rachael's secret to a delicious Ribollita is toasting the stale bread until golden brown for the perfect crouton topping.

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1/2 cup Borlotti beans
1/2 cup White beans
1/2 cup Chickpeas
1 quart Stock (vegetable or chicken)
1 quart Water
2 Carrots (finely chopped)
2 Celery stalks (finely chopped)
1 Onion (small dice)
1 Small bulb fennel (trimmed, cored, quartered, and small diced)
4 Garlic cloves (crushed)
1/2 Small head cabbage
1 Bunch Tuscan kale (stemmed and chopped)
Rind from a small wedge of Parmigiano-Reggiano cheese
Salt and pepper
Few cups worth of peasant-style white bread or whole grain bread (coarsely torn and well toasted)
1/2 White onion (diced)
Extra virgin olive oil (to drizzle for serving)
Parmigiano-Reggiano (grated, for serving)
Herb Bundle:
2 Sprigs rosemary
1 Sprig of sage
A few sprigs of thyme
2 Fresh bay leaves

Soak beans overnight. The next day, rinse and dry the beans and add to a soup pot with the stock, water, herb bundle, carrot, celery, onion, fennel, garlic, cabbage, kale, parmigiano rind, and season with salt and pepper.

Bring to boil and simmer one and a half hours or until beans are tender and the soup is thick and the flavors are combined.

To serve, add in the toasted bread and stir and top with the white onion, a drizzle of olive oil and some grated Parmigiano-Reggiano.