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Ribollita soup
Earthly Superfood
A hearty Italian soup made with rustic bread and vegetables. Tastes great when reheated so make sure you make it in a big pot.
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course
Soup
Cuisine
Italian
Servings
4
people
Ingredients
2
tbsp
olive oil
1
medium
onion
chopped
10
cloves
garlic
chopped
1/2
cup
celery
chopped
2
carrots
diced
2
cups
kale ribs
chopped
1
can
white beans/canellini beans
1
can
diced tomatoes
4
cups
vegetable stock
2
tsp
red chili flakes
1/2
tsp
thyme
2
cups
whole wheat rustic bread
salt
to taste
Instructions
In an Instant pot on saute mode add olive oil.
Add onion and garlic and saute until onions are translucent.
Combine carrot, celery, kale and cook until tender stirring occassionaly.
In a blender, puree half of the beans in their liquid along with 1/2 cup water.
Add the remaining beans, diced tomatoes with vegetables. Add red chili flakes, thyme, and salt. Cook until fragrant.
Now add the pureed beans,
vegetable stock
or water to the pot and bring to boil on high mode.
Add the rustic bread and simmer for about 10 minutes until the v=bread thickens the soup.
Drizzle olive oil on top and serve with parmesan cheese if using.
Notes
Make sure you use stale bread. If your bread is fresh chop them into small pieces and refrigerate for 2-3 days or keep them in oven for quick dryness.
Keyword
bread, breads, instant pot soup, Italian bread, minestrone soup, soup, vegetable stock, vegetables