Valerie Bertinelli’s Ribollita Soup

Added to Recipes on Fri 10/19/2012


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, plus additional for drizzling

1 28-oz can of whole tomatoes, cut up

3 cups reduced-sodium vegetable broth

1/4 tsp dried thyme or 1 sprig fresh

Freshly ground black pepper

1 bunch Tuscan kale, center stems removed and discarded, leaves coarsely chopped

1 10-oz can cannellini beans, rinsed and drained

2 large 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.


Nutrition information per serving: 232 calories, 10 g protein, 25 g carbohydrates, 11 g total fat, 2.5 g saturated fat, 5 g fiber, 520 mg sodium 


One Dish at a Time












Recipe reprinted from One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond by Valerie Bertinelli