Ribollita Soup

A classic Tuscan hearty bread and bean soup, ribollita makes the perfect meal. Using the delicious flavor of Colavita Extra Virgin Olive Oil and fresh taste of Colavita Crushed Tomatoes, you’re guaranteed the most authentic taste.

¼ cup Colavita Extra Virgin Olive Oil, plus more for drizzling

1 small onion, chopped

2 cloves garlic, thinly sliced

1 pinch red pepper flakes

1 carrot, peeled and cut into ¼ inch pieces

1 celery stalk, cut into ¼ inch pieces

1 sprig thyme

1 sprig rosemary

2 red potatoes, cut into ½ inch cubes

½ can Colavita Crushed Tomatoes

15 oz cannellini beans, rinsed

4 cups Rachel Ray All Natural Vegetable Stock

1 lb cavalo nero or other kale, chopped into ½ inch pieces

4 thick slices of country bread, toasted

½ cup grated parmesan cheese

In a large pot heat the olive oil over medium heat and cook onions and garlic until soft, about 4 minutes.

Add the red pepper flakes, carrots, and celery and continue to cook for about 5 minutes.

Add in the thyme, rosemary, potatoes, crushed tomatoes, cannellini beans, and vegetable stock and bring to a boil.

Stir in the kale and lower to a simmer for about 20 minutes, stirring occasionally.

Season with salt and pepper to taste.

Place a piece of the toasted bread at the bottom of a shallow bowl and ladle the soup over each. Sprinkle with the Parmesan cheese, a drizzle of olive oil and serve hot.

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Ribollita Soup