This simple and rustic soup, Ribollita, is a Superfood for the Soul. It’s comforting and classic, easy to make and so hearty you almost forget how healthy it is. There are many versions of this soup, but I prefer to leave out the bread to keep it gluten free and a little lighter. One of the absolute keys though to its success is adding a Parmesan rind. When I have a block of Parmesan I cut off the rind and keep it in my freezer for dishes like these, but you can also buy rind at grocery stores like Whole Foods, or if you live in Dallas, Central Market. I can’t imagine anything more delicious on a cold winter afternoon than making this stew and enjoying it by the fire.
Ribollita – Tuscan Vegetable Stew
- 1-2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- Salt and ground black pepper
- 1 can cannellini beans
- 1 15-ounce can diced peeled tomatoes
- 4 cups vegetable stock or water
- 1 head Swiss chard, ribs removed and chopped
- ½ cup freshly grated Parmesan
- 1 Parmesan rind
- 1 tbsp fresh basil pesto
- Place oil in a soup pot, sauté onion, garlic, carrot, and celery.
- Add half of the head of Swiss chard, the can tomato and half the can of rinsed cannellini beans.
- Add the vegetable stock, salt, and pepper, and the Parmesan rind.
- Bring to a light simmer, then reduce and cook for half an hour.
- Remove the rind, blend the soup but not too smooth.
- Add the other half of the Swiss chard, the beans, and the pesto and cook until the chard has wilted.
- Serve with a little bit of grated Parmesan cheese.