Ribollita

By Jeff Richards
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Ingredients

  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery, diced
  • 8 garlic cloves, chopped
  • 1 head fennel, cut into thin slices (tops and all)
  • 1 teaspoon chili flakes
  • 1 bunch kale, torn and chopped
  • 1 828 milliliter can tomatoes, whole and peeled
  • 2 cups of bread, cut into cubes toasted (make sure its a good loaf of bread!)
  • 414 milliliter can chickpeas
  • Salt and pepper
  • 1 cup grated Parmesan

Directions

  1. This is a one pot, simple recipe for an incredible soup!
  2. In a large pot, sautee off the onion, carrot, celery, fennel, garlic, and kale until everything is soft.
  3. Add in the chickpeas, chili flakes, tomatoes and cook everything out for ten minutes.
  4. Season with salt and pepper and top with the toasted chunks of bread and parmesan cheese.

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