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Can you believe it is officially October?!?! It is time for everything fall-related in my house. Comfort foods are coming out in droves in my kitchen, and I could not be happier about it. Soup is one of my all time favorite comfort foods, and it is an absolute staple around my kitchen table. When the stove is simmering with delicious flavors, I can guarantee that everyone who comes into my house is going to want to stay for a bowl. I love creating as many different varieties as possible throughout the colder months, and today seems like the perfect day to kick off my comfort food cooking! I can’t wait to share this Tuscan Ribollita Soup with you!
Have you enjoyed a ribollita soup before?
I’ll admit, I hadn’t been introduced to it until a few years ago, but once I tried it, I was hooked! A Tuscan Ribollita soup is typically made with day old bread, beans, kale, and other inexpensive vegetables (carrots, onions, etc.). I know what you’re thinking: bread? Inside the soup? It was a head scratcher for me too at first. Let me tell you though – it is a glorious addition that thickens the soup to the perfect texture!
At the heart of this dish is it’s tomato base, created with Rao’s Homemade Marinara Sauce. Have you ever used marinara sauce in a soup before? I’m here to tell you that it’s a great idea, especially in this Tuscan Ribollita Soup! You could spend time slicing, cooking down, and seasoning tomatoes if you wanted to. However, tomatoes aren’t necessarily as fresh and in season in the fall/winter. AND, why would you spend the time doing that when you have an amazing option in Rao’s? Rao’s Homemade Marinara sauce is actually one of our go-to staples in my pantry. I love that it contains only natural ingredients – they are clean and are ingredients you can pronounce. There are no tomato blends, paste, water, starches, filler, colors, or added sugar, which is really important to me when I’m picking out a sauce! I love using Rao’s sauces on pasta, in lasagna, and other Italian favorites. It is made with pure Italian olive oil and fresh basil – it smells great as soon as you open the jar, and looks as fresh as if I’d made it myself. I love the twist of using it as part of my broth in this soup! I’m telling you: you’ll love it!
Did you know that Rao’s Homemade has been the leading premium pasta sauce brand since it was created in 1992? I wish I would have been on the bandwagon sooner, because once I started using Rao’s Homemade sauces, I was hooked. They are exactly the type of food I like to purchase when I can’t make something fresh on my own. The ingredients themselves could be found in your kitchen. The ingredients are all natural, with no artificial colors, flavors, or sweeteners. I honestly feel good about serving the sauce to my family and friends! It is so easy to find nowadays – I purchased my jars of Rao’s Homemade Marinara Sauce at Walmart for a great price!
So – let’s get back to the Tuscan Ribollita Soup, shall we? For my soup today, I used onions, carrots, celery, cannellini beans, kale, and whole wheat bread. However, you can absolutely mix and match your vegetables and beans to make the soup to your tasting! I like the combination of textures with these ingredients: they were a hit at our table! This recipe yields a pretty large batch, so we were enjoying leftovers for a few days as well!
Also – can we talk about my new FAVORITE addition to soups? Soft boiled eggs. If you have not enjoyed a soft boiled egg on your soup (or just in general) before, you need to do it IMMEDIATELY. They are so easy to make too. Once you cut them in half to reveal the gooey, golden center, you’ll be hooked. They add an extra layer of heartiness to the soup, as well as a punch of protein. Win-win!
Did you know that October is Italian Heritage Month?
I think this soup is a perfect way to kick it off. I’m already pondering what other Italian dishes I should create with Rao’s Homemade during October. What are your favorites? You can visit this site for even more Rao’s recipe inspiration!
- 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)
- 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.
- 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.
- Add the cubed bread to the soup, then allow the soup to simmer for 6-7 minutes without stirring until it has thickened.
- 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.
- 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!