Italian Ribollita Soup | Kale, White Beans, and Rustic Flavors | Foodies Only

Transport your taste buds to Tuscany with this Authentic Ribollita Recipe, a classic Italian soup made with kale, white beans, and a medley of vegetables. 🍲 This rustic dish is hearty, comforting, and perfect for cozy evenings at home. Traditionally known as a "reboiled" soup, Ribollita was created to make the most of leftover vegetables and stale bread, transforming humble ingredients into a rich and flavorful meal. This recipe captures the essence of Tuscany with its wholesome ingredients and aromatic flavors. ▶Click here for more breakfast recipes:    • Eggs Benedict Recipe with Hollandaise...   ▶Don't forget to like, comment, and subscribe for more such unique & exciting recipes! Fun Fact: The name "Ribollita" translates to "reboiled" in Italian because this dish was traditionally reheated the next day for even richer flavors. Cooking time -30 minutes Ingredients (4 pax): -1-large onion -3-medium carrots -2-celery stalks -few garlic cloves -2-bunches Tuscan kale -1-small wedge of Parmesan with rind -2-whole peeled tomatoes -1/2-loaf crusty country bread -1/3 cup extra-virgin olive oil, plus more for drizzling -salt -1 pice can cannellini beans (White Kidney Beans ) -3/4tsp. crushed red pepper flakes Instructions: 1. Place a rack in middle of oven; preheat to 450°. Heat oil in a medium Dutch oven or heavy pot over medium. Add bowl of mirepoix (chopped onions, carrots, garlic and celery stalks) and 2 tsp. salt and cook, stirring occasionally. Add in boiled squeezed tomatoes and mix until vegetables are softened but not browned, 8–10 minutes. 2. While tomatoes are cooking, add cannellini beans to pot along with Parmesan rind, tomato juices, red pepper flakes, and water. Bring to a simmer. 3. Add kale, stirring often and allowing to wilt in between. Add about one-third of torn bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning. 4. Remove from heat. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil. Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes. Watch this video to learn how to make Ribollita at home and enjoy a taste of Tuscany in every spoonful! 🔔 Subscribe now for a treasure trove of tasty and unique recipe ideas:    / @foodiesonlyofficial   Foodies Only Website: https://bit.ly/foodiesonly Follow us on Facebook:   / foodiesonlyindia   Follow us on Instagram:   / foodiesonlyofficial   --------------------------------------------------------------- Welcome to Foodies Only! We are a vibrant community of food lovers, home cooks, and cooking enthusiasts. Our channel brings you the best of Indian and global cuisine, including street food from across India and many hyperlocal dishes. Discover new flavours, share your culinary experiences, and connect with fellow food lovers.