Valerie Bertinelli’s Ribollita Soup

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Serves 6


  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, preferably with leaves, chopped
  • pinch of kosher salt
  • 1 tbsp extra-virgin olive oil
  • 1 can (28 oz) whole tomatoes, cut up
  • 3 cups reduced-sodium vegetable broth
  • 1/4 tsp dried thyme
  • freshly ground black pepper
  • 1 bunch of Tuscan kale
  • 1 can (10 oz) cannellini beans, rinsed and drained
  • 2 alrge slices peasant bread, cut into chunks
  • freshly shaved Parmigiano-Reggiano cheese


Saute the onion, carrot, celery and a pinch of salt in the in a large dutch oven or soup pot, over low heat, covered, stirring occasionally, until soft – about 7 minutes.

Add tomatoes (with juice), broth and thyme and bring to a boil.

Reduce to a simmer and cook, partially covered, until the vegetables begin to become tender – about 15 minutes.

Season with salt and pepper.

Add the kale and simmer, covered, until kale is soft – about 15 minutes.

Add the beans and bread and simmer on low until the bread starts to soften – about 5 minutes.

Serve bowls of soup with drizzles of oil and cheese.