Spicy Calabrian Pesto Olive Oil Ribollita
Warm up with this hearty Tuscan bean soup. Packed full of vegetables, this thick soup is topped with freshly torn croutons, drizzled with Spicy Calabrian Pesto Olive Oil, and a sprinkle of parmesan for a classic Italian dish!
Spicy Calabrian Pesto Olive Oil Ribollita
Rated 5.0 stars by 3 users
Category
Soups
Servings
6
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
1 Large onion, diced
3 Medium carrots, chopped
2 Celery stalks, chopped
8 Garlic cloves
2 Bunches kale, trimmed and torn
1 Small wedge of Parmesan with rind
1 28-oz. Can diced tomatoes
½ Loaf crusty bread
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⅓ cup Spicy Calabrian Pesto Olive Oil, plus more for drizzling
Salt
1 14-oz. Can cannellini beans
¾ Tsp. Crushed red pepper flakes
Parmesan, to sprinkle
Directions
Place 28 oz. canned tomatoes and their juices in a strainer set inside a medium bowl. Crush them to squeeze the liquid out. Put the liquid aside for later.
Tear ½ loaf crusty country bread into 1½" pieces. Put aside.
Heat ⅓ cup Spicy Calabrian Pesto Olive Oil in a medium Dutch oven or heavy pot over medium heat. Add onions, celery, carrots and 2 Tsp. Salt and cook, stirring occasionally, until vegetables are softened but not browned, about 8–10 minutes.
Add strained tomatoes (but not the juice) and cook for 10 minutes, stirring occasionally.
Drain and rinse the canned cannellini beans then add to pot along with Parmesan rind, tomato juice, red pepper flakes, and 4 cups water. Bring to a simmer.
Add the kale.
Add about ⅓ of the torn bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes more.
Remove from heat and ladle in to oven-safe bowls. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil and a sprinkle of parmesan
Transfer to oven and bake stew until thick, bubbling, and bread is golden brown on top, about 10–15 minutes.
Drizzle each generously with olive oil, and grate lots of Parmesan over before serving.
Recipe Video
Recipe Note
Other delicious flavoured olive oils to use in this recipe include the Tuscan Herbs Olive Oil, Herbes de Provence Olive Oil, and the Madagascar Black Pepper Olive Oil.
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