Servings: 6 / Total Time: 90 minutes / Author: The Migoni Kitchen

Our recent trip to Italy only spurred our love and passion for Italian food. We loved learning about the traditional dishes from each city we visited. In Florence, Ribollita was on nearly every lunch menu. It's a very simple but hearty and flavorful vegetable-based soup, perfect to warm up in this chilly winter weather.

Ribollita means "re-boiled" in Italian. This soup has peasant origins, when people would take their leftover vegetable soup and re-boil it with stale bread for a hearty filling meal. It usually features white beans like Cannellini beans, carrots, cabbage, onion, celery, potatoes, and kale. Luckily, we get almost all of these vegetables in our CSA box, making this soup a no-brainer for this week's lunches.

Photo by The Migoni Kitchen.

Ingredients:

• 2.5 Tbsp extra virgin olive oil, Plus more for drizzling
• 1 yellow onion, Diced
• 3 Carrots, Diced
• 2 Stalks Celery, Diced
• 2 Medium Potatoes, Diced
• 1/4 Head Green Cabbage, Shredded
• 1 14 Ounce Can Diced Tomatoes
• 4 Cups Low-Sodium Chicken or Vegetable Broth
• 1 14 Ounce Can Cannellini Beans or Pinto Beans, Drained and rinsed
• 1.5 Cups Stale White Bread, such as Sourdough, Roughly Chopped
• 1 Head Tuscan (Lacinato) Kale, Roughly Chopped
• Salt and pepper to taste

Ingredients. Photo by The Migoni Kitchen.

Instructions:

In a large Dutch Oven or pot, heat up olive oil. Add diced onions and saute about 5 minutes or until translucent.

Add carrots, celery, potatoes, and cabbage and continue to saute another 5-10 minutes.

Next, add diced tomatoes and beans and stir to combine.

Add chicken broth and bring to a simmer. Cover and let cook about 30-35 minutes or until potatoes are soft.

Next, add in pieces of bread, a few at a time, being sure to immerse them completely in the broth. Stir well to combine and break up the pieces of bread.

Next, blend using an immersion blender directly in the pot, or in batches in a blender. The soup should be thick, but you can thin it out to your preference with some water.

Season with salt and pepper to taste.

Lastly, add in roughly chopped kale and stir until wilted slightly.

Serve soup with a drizzle of olive oil and some grated parmesan cheese.

Final product! Photo by The Migoni Kitchen.