Dos Aguilas Olive Oil

Ribollita (Tuscan Bread Soup)

The quintessential Tuscan peasant soup made with day-old bread, cannellini beans, and lacinato kale. A showcase for premium olive oil.

Prep: 25 min · Cook: 60 min · 8 servings · Medium

Ingredients

  • 1/2 cup Dos Aguilas Olive Oil, plus more for serving
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained
  • 1 can (14 oz) crushed tomatoes
  • 1 bunch lacinato (Tuscan) kale, stemmed and chopped
  • 6 cups vegetable broth
  • 1 lb day-old crusty bread, cubed
  • Parmesan rind (optional)
  • Fresh thyme and rosemary
  • Salt and pepper to taste

Instructions

  1. Heat 1/4 cup olive oil in a large Dutch oven over medium heat
  2. Cook onion, carrots, and celery until softened, about 10 minutes
  3. Add garlic, thyme, and rosemary, cook 1 minute
  4. Add tomatoes and cook for 5 minutes
  5. Mash half the beans and add all beans to the pot
  6. Pour in broth, add Parmesan rind if using, simmer 30 minutes
  7. Add kale and cook until wilted, about 10 minutes
  8. Stir in bread cubes, let soup thicken for 15 minutes
  9. Remove Parmesan rind, season with salt and pepper
  10. Serve in bowls with a very generous pour of olive oil