It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy. Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site! You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.
I’m so excited for this particular soup recipe because, I’ve never even heard of Ribollita Soup and, it’s introducing me to new ingredients like red kale. We’ve mastered green kale but, haven’t tasted red kale before.
Here’s what Serena has to say: take refuge from the storm with Ribollita Soup!
With the storm hitting the NYC area on Monday, I made a huge pot of Ribollita. Similar to a Minestrone soup (minus the red beans and the pasta), this hearty bread soup includes kale, bread, and white beans and savory herbs like rosemary and basil.
Another quick and simple fall soup. You can easily whip up this soup tomorrow to have during and after the storm.
It is hearty, nutritious and comforting on the best and worst of days.
Enjoy and stay safe!
Ribollita (Bread Soup)
- 2 cups of Northern white beans, soaked (or one 15-oz can of Northern white beans)
- 6 cups of water, approximately
- 2-3 tablespoons of olive oil
- 1 15-ounce can of organic stewed tomato sauce (or 2-4 fresh tomatoes, diced)
- 1 zucchini, cut up
- 1 bunch of red kale, cut up
- 2-3 carrots, cut up
- 2-3 stalks of celery, cut up
- 1/2 red onion, peeled and chopped
- 2-3 cloves of garlic, minced
- bunch of fresh basil, chopped up
- 2 teaspoons of dried rosemary
- 2 teaspoons of dried thyme
- 1 tablespoon of bread crumbs
- Crunchy Italian or French bread
- Parmesan cheese
- salt and pepper
1. Soak the white beans for 2-3 hours.
2. When ready to cook, cut up the onions, carrots, zucchini and garlic.
3. Add the vegetables to the pot, along with some olive oil and one cup of water. Let cook for 10 minutes.
4. Add the tomatoes, fresh basil, beans, rosemary, thyme and the rest of the water and cover. Let cook for an hour (checking and stirring the soup periodically).
5. After an hour (or so), add the bread crumbs and kale and let cook for another 5 minutes.
6. Cut up the bread into small squares and add them to the soup.
7. Serve and top with Parmesan cheese (optional).