Ribollita Soup with Gratineed Croutons

10 minutes Prep Time
40 minutes Cook Time
4 Servings

This classic Tuscan soup comes together quickly with beans and plenty of vegetables, including our Petite Diced Tomatoes. Serve this soup with our gratineed croutons for soaking up all the flavors in this hearty soup.

Ingredients

  • 5 tablespoons olive oil
  • 1 small onion, very finely chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 tablespoon garlic, chopped
  • Salt and black pepper to taste
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (14.5 ounce) can Tuttorosso® Diced Tomatoes Basil, Garlic & Oregano
  • 4 cups vegetable broth, or vegetable stock
  • 1/4 teaspoon rosemary, dried
  • 1/8 teaspoon sugar
  • 1 large kale, bunch, or escarole or chard, rinsed, trimmed and chopped
  • 1 baguette
  • 1/4 cup Parmesan cheese

Instructions

Step one

Preheat a large pot over medium heat and add 2 tablespoons of olive oil.  When hot, add onion, carrot, celery and garlic; season with salt and pepper and cook until vegetables are tender, about 5-10 minutes.

Step two

Add beans, petite diced tomatoes, vegetable broth, rosemary and sugar, bring to a boil.  Reduce heat and simmer covered for 15-20 minutes.

Step three

While soup simmers, make croutons.  Preheat oven to 375º F.  Slice baguette into 1/4 inch slices.  Brush each slice with olive oil and season lightly with salt.  Sprinkle slices with Parmesan.  Bake on a baking sheet for 8-10 minutes until browned and cheese is bubbly.

Step four

Taste soup and adjust seasoning as needed.  Add your greens and stir to wilt.

Step five

Ladle soup into bowls and drizzle with olive oil and sprinkle with Parmesan cheese, serve with a crouton.

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