RIBOLLITA (Tuscan White Bean Soup)😍

The soup that always cures my case of the Mondays and a one-pot-meatless-monday-wonder 😍 It doubles as an easy weeknight meal that’s perfect for meal prep as it gets even better eaten the next day. Traditionally made with bread, I tweaked this slightly to make it gluten-free, using an easy trick we do in Spain to thicken up soups. Minimal dishes, yet maximum flavor, you’re gonna love this one!

Serves 4-6.

Ingredients:

• 1 yellow onion, chopped

• 3 stalks celery, chopped

• 1 carrot, peeled and chopped

• 3 cloves minced garlic

• 1 can diced tomatoes

• 2 cans drained and rinsed cannellini or white beans

• 2 cups shredded kale, stems removed

• 4 cups vegetable stock

• ½ cup white wine (or more vegetable broth)

• 1 tsp dried basil

• 1 tsp dried oregano

• 2 bay leaves

• 1 parmesan rind (optional)

• 2 tbsps olive oil

• Salt and pepper to taste

• Parmesan, fresh herbs, and fresh lemon juice for topping (optional)

Directions:

For the Vegetarian Tuscan White Bean Soup:

• Heat a large dutch oven or soup pot on medium high heat.

• Drizzle in the olive oil and add in the onion, celery, and carrot and season with a large pinch of salt and pepper.

• Saute for 10-15 minutes until soft, then add in the garlic, basil, and dried oregano.

• Toast for 30 seconds, then add the tomatoes, kale, and a big pinch of salt. Add in the wine and stir, cooking on high for 3-4 minutes or until the kale has slightly softened and most of the liquid has evaporated.

• Add ½ cup of the beans to a blender with ½ cup of the broth and blend. Set aside.

• Add the remaining beans and broth to the pot with the bay leaves, parmesan rind, and a pinch of salt and pepper.

• Stir and bring to a boil, then cover and simmer for 15 minutes.

• Remove the bay leaves and parmesan rind and pour in the blended bean mixture. Stir and simmer for 3-4 more minutes.

• Taste and adjust seasonings. Serve with more parmesan and fresh herbs if you’d like. Enjoy!