chefsarah.ca

Ingredients:

• 1/4 cup olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 4 cups kale, stemmed and chopped
• 2 cups stale rustic bread, torn into pieces
• Salt and pepper to taste
• Grated Parmesan cheese, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté until the vegetables are softened.
2. Add minced garlic and cook for an additional minute until fragrant.
3. Stir in cannellini beans, diced tomatoes, vegetable broth, dried thyme, dried rosemary, and bay leaf.
4. Bring the mixture to a simmer and let it cook for about 20-25 minutes, allowing the flavors to meld.
5. Add chopped kale to the pot and cook until wilted and tender.
6. Gently stir in the torn pieces of stale bread. The bread will soak up the flavors and thicken the soup.
7. Season the soup with salt and pepper according to your taste.
8. Remove the bay leaf from the soup before serving.
9. Ladle the Italian Ribollita Soup into bowls and sprinkle grated Parmesan cheese on top.
10. Serve the soup hot, savoring each spoonful of comfort and tradition.

Crockpot Instructions:

1. In a skillet, sauté chopped onion, carrots, and celery in olive oil until softened. Transfer the mixture to a slow cooker.
2. Add minced garlic, cannellini beans, diced tomatoes, vegetable broth, dried thyme, dried rosemary, and bay leaf to the slow cooker.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. About 30 minutes before serving, stir in chopped kale and torn stale bread. Let the soup continue to cook until the kale is tender and the bread is absorbed.
5. Season with salt and pepper to taste before serving.

Instant Pot Instructions:

1. Use the sauté function to sauté chopped onion, carrots, and celery in olive oil until softened.
2. Add minced garlic, cannellini beans, diced tomatoes, vegetable broth, dried thyme, dried rosemary, and bay leaf to the Instant Pot.
3. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 8 minutes, then perform a quick release.
4. Stir in chopped kale and torn stale bread. Close the lid without turning on the heat – the residual heat will wilt the kale and absorb the bread.
5. Season with salt and pepper to taste before serving.