Ribollita Soup with Marinara Sauce

Ribollita Soup  is a delicious classic Tuscan dish. This hearty soup is filled with cannellini beans, kale, zucchini and carrots, simmered in a savory broth. The addition of Frescobene marinara sauce enhances the flavors creating a vibrant and rich soup. Day-old bread is stirred in to thicken the soup, adding a wonderful texture. One bite will bring you to Tuscany!

Serves 4-6

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Ingredients

2 Tbsp. olive oil

2 carrots-diced

2 celery stalks-diced

1 leek-white parts only-diced

1 small onion-diced

2 cloves garlic-minced

1 red pepper-diced

1 zucchini-diced

1 15 oz. can cannellini beans

4 cups chicken or vegetable broth

2 10 oz. pouches Frescobene Marinara Sauce

4 cups kale-chopped

Grated Parmigiano Reggiano (preferably a piece of the rind)

salt and pepper

2 cups cubed Italian bread (lightly toasted)

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Preparation

Heat oil in a pot and add carrots, celery, leeks and onion and sauté for a few minutes.  Add garlic, red peppers, zucchini and cannellini beans, sauté for a few minutes more.  Add cannellini beans, broth and Frescobene marinara sauce.  Bring to a boil, then turn town to a simmer and add kale and Parmigiano rind.  Salt and pepper to taste.  Simmer for 45 minutes.  Just before serving add in Italian bread.

Buon Appetito!