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Hearty Tuscan Ribollita Soup

This soup really hits the spot on a cold winter’s night. Depending on where you eat it in Italy, the soup is either thickened with bread or simply poured over bread for a hearty bowlful.

Best of Bridge’s Hearty Tuscan Ribollita Soup is a hearty soup filled with leafy greens, beans and vegetables. 

  1. 1 tbsp (15 mL) canola oil
  2. 1 onion, chopped
  3. 4 garlic cloves, minced
  4. 1 carrot, chopped
  5. 1 celery stalk, thinly sliced
  6. 1 tsp (5 mL) dried thyme leaves
  7. 1/4 tsp (1 mL) hot pepper flakes
  8. 1 yellow-fleshed potato, peeled and diced
  9. 4 cups (1 L) ready-to-use vegetable or chicken broth
  10. 1 can (28 oz/796 mL) diced tomatoes
  11. 6 cups (1.5 L) shredded Swiss chard
  12. 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
  13. 1/4 tsp (1 mL) each salt and black pepper
  14. 6 slices toasted Italian bread
  15. 1/4 cup (60 mL) grated Parmesan cheese
  1. In a large pot, heat oil over medium heat and cook onion, garlic, carrot, celery, thyme and hot pepper flakes for about 5 minutes or until softened. Add potato and stir to combine. Add broth and tomatoes and bring to boil. Reduce heat and simmer for 15 minutes.
  2. Add Swiss chard, kidney beans, salt and pepper and cook, stirring occasionally for about 10 minutes or until chard is tender.
  3. Place bread in bottom of six soup bowls. Ladle soup over top of bread and sprinkle with cheese.
  4. Serves 6
  1. You can substitute savoy cabbage, rapini or spinach for the Swiss chard.
The Best of Bridge

This recipe is available in the book Best of Bridge Done in One.