Tuscan Ribollita Soup (vegetable Bread Soup)
Heat olive oil over medium heat. Add diced onions. Cook until softened and translucent (about 5-7 min).
1
Add carrots, celery, garlic, squash, potatoes, salt and pepper. Stir and cook until veggies have softened (8-10 min).
2
Add Parmesan cheese rinds, diced tomatoes, bay leaf, rosemary & thyme. Stir to combine.
3
Stir in vegetable stock. Bring to a boil.
4
Lower heat, cover and simmer for 20 minutes.
5
Remove cover. Stir in kale and cook 2-3 min or until wilted.
6
Shut off heat. Stir in white beans. Season with salt and pepper if needed. Discard bay leaf and cheese rinds.
7
Top with toasted bread pieces and shaved Parmesan cheese. Broil until cheese is melted (optional).
8
Serve & enjoy! Visit winealittlecookalot for full recipe instructions 😋
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