Ribollita Recipe

Cooking Instructions

1. 1

   Prepare the Base

   In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.

2. 2

   Add Garlic and Beans

   Stir in the minced garlic and cook for another minute. Add the canned white beans (drained and rinsed) and vegetable broth. Add the bay leaf and bring to a boil.

3. 3

   Simmer the Soup

   Reduce the heat and let it simmer for about 15 minutes. Use a blender or immersion blender to puree the soup until smooth.

4. 4

   Incorporate Greens

   Add the chopped kale or Swiss chard to the pot. Season with salt and black pepper to taste. Simmer for an additional 10 minutes until the greens are tender.

5. 5

   Serve with Croutons

   Ladle the soup into bowls, top with biscuit croutons, and garnish with chopped chives.