It’s been such a cold rainy day here, AKA the perfect day for my favorite Ribollita!
I made this soup for B + I this time last year during a snow storm and it was the perfect meal to cozy up with on the couch. I can’t believe we are days away from Thanksgiving and Christmas music is playing at the mall! Time seriously flies.
It’s sort of tradition to cut our tree the day after Thanksgiving. The tree MUST go up AFTER Thanksgiving though. I love Christmas but I want to give Thanksgiving all the credit it deserves. Don’t rush it people! I wait all year for my Mom’s maple roasted sweet potatoes, sausage stuffing and green bean casserole topped with French’s crunchy onions all doused with Pop’s gravy. Mmm…
Ok, back to the soup. Ribollita is a classic Tuscan soup made with leafy greens, beans, and day-old crusty bread. I make a stock out of the parmesan rind that gives the soup a creamy, umami flavor. Serve with lots of fresh ground pepper, extra grated parmesan, and crusty bread for dunking.
Happy soup season!
KALE + WHITE BEAN RIBOLLITA
2 Tbsp olive oil
1 medium onion, roughly chopped
5 carrots, peeled and chopped
1 garlic glove, minced
2 cans cannellini beans, drained and rinsed
6 cups chicken or vegetable stock
1 Tbsp anise seed
2 bay leaves
1 cup brown rice
1 parmesan cheese rind, optional
1 bunch of kale, stems removed, washed, and cut into 1 inch pieces
Heat the oil in a large dutch oven. Cook the chopped onions and carrots until softened, about 8-10 minutes. Add the garlic and cook until fragrant. Next add the beans, stock, spices and cheese rind and bring to a boil. Reduce the heat and add the rice. Simmer for about 45 minutes or until rice is cooked, stirring occasionally. Add kale and cover for 5 minutes or until wilted. Stir kale into soup and simmer for 15 additional minutes or until kale is softened. Serve with fresh ground pepper, parmesan cheese, and crusty bread.