Tuscan Ribollita Soup
  • 1 yellow onion, diced
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 cups diced or shredded carrots
  • 2 cups diced celery
  • 2 cans (15.5 oz each) cannellini beans
  • 3 cups kale, chopped
  • 3 cups whole wheat bread, cut into ¼ inch cubes
  • 1 quart (32 oz) vegetable broth
  • 1 jar (24 oz) Rao's Homemade Marinara Sauce
  • Eggs (1 per serving)
  1. Heat a large stock pot over medium heat. Heat the olive oil until hot, then add the garlic and onion. Cook, stirring occasionally for about 2-3 minutes until onion has softened. Add the carrots and celery and cook for an additional 3-4 minutes until slightly softened.
  2. Next, add the cannellini beans, the kale, the vegetable broth, and the Rao's Homemade Marinara sauce. Heat on medium-high until gently boiling. When the soup is boiling, reduce the heat back to medium and allow the mixture to simmer for a 5-6 minutes until the liquid is slightly reduced in volume. Season with salt and pepper to taste.
  3. Add the cubed bread to the soup, then allow the soup to simmer for 6-7 minutes without stirring until it has thickened.
  4. While the bread is thickening in the soup, heat a small pot of water to boil. Carefully add the eggs to the boiling water. Boil for exactly 6 minutes, then remove from the pot and rinse under cold water for 30 seconds to stop the cooking process. Transfer the eggs to a bowl of cold water until you are ready to peel. Carefully peel the shell off of the eggs and set aside.
  5. When the soup has simmered with the bread, stir a few times to incorporate all of the ingredients, then serve into bowls. Top with a soft boiled egg (you can slice in half before adding to the bowl). Garnish with Parmesan cheese if desired: enjoy!
Recipe by Helpful Homemade at https://helpfulhomemade.com/tuscan-ribollita-soup/