Tuscan Ribollita Soup
Serves 6
15 mins prep
30 mins cook
45 mins total
This savory tomato based Tuscan Ribollita Soup, featuring cannellini beans, Swiss chard, and a topping of bread, is one of my family’s all time favorite comfort food recipes. It is a healthy, veggie and protein filled soup that is perfect any time of the year, and it all comes together in one pot in under an hour.
0 servings
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Saute onion, carrot, celery, garlic, salt and pepper over medium heat with oil or broth until onion caramelizes, about 10 minutes.
Add beans, tomatoes, broth, rosemary and thyme.
Bring to a boil, then lower heat to a simmer and cook covered for about 15 minutes.
Take out the rosemary and thyme sprigs.
Add the chard, mix in.
Top with the cubed bread and red onion. Sprinkle with Parmesan if using.
Broil on low for 5 minutes.
Serve!
