Ribollita

One of my favorite things to do the weekend after Thanksgiving is make a big delicious pot of soup that include lots of greens! This ribollita recipe is perfect because it’s quick, delicious and the perfect dinner after a day of decorating for Christmas!

Ingredients

2 shallots, diced

2 carrots, peeled and diced

2 stalks of celery, diced

2 cloves are garlic, minced or thinly sliced

2 14 oz cans of chickpeas

1 bunch of kale, chopped with the rib removed

2 panini sized ciabatta breads

1 28oz can of tomato sauce

4 cups vegetable stock

parmigiano rind

salt and red pepper flakes to taste

Directions

In a large pot or dutch oven, add oil, shallots, celery, carrots, garlic and parmigino rind. Let them sauté for 8-10 minutes

Next, add your tomato sauce. If using a can of whole peeled tomatoes, blend them before adding.

Next, add your vegetable stock, salt and red pepper. Let it come to boil and cook for 10-15 minutes

Drain and rinse your chickpeas and add them to the soup

Slowly begin to add you kale and allow it to wilt

While the kale is cooking, cut your ciabatta bread into 1 inch cubes

Take about 1/3 of the cubed ciabatta bread and add it to the pot. Allow it to cook an addition 5 minutes

Preheat your oven to 450 F

Turn the heat off on the soup, place the rest of the ciabatta bread on the top of the soup, drizzle with olive oil and salt

Place it in the oven and cook it for 10-15 minutes or until the bread is golden brown

Serve immediately and enjoy!