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Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Drizzle the ciabatta halves with olive oil.

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1.5 lb leeks. Preheat a heavy bottom soup put over medium heat. Add a light drizzle of olive oil and saute the leeks with a pinch of salt until wilted and all the moisture has evaporate. Add another light drizzle of olive oil and continue cooking until the leeks start to show a little caramelization around the edges.

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Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, celery, and salt and sauté for about 2 minutes, or until the onions are translucent. Add the pepper, garlic, bay leaf, rosemary, and tomato paste and stir until very fragrant and starting to stick to the bottom of the pot, another 3 minutes.

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Step 7) - Cook for another 10 minutes, stirring occasionally. Now add the whole beans that have been kept aside. After another 10 minutes or so, season with salt and pepper, stir and remove from heat. The ribollita soup is almost ready. Step 8) - Cut the stale bread into large slices or pieces.

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Stir to combine. Let simmer over medium heat for about 20 minutes. Now add the white beans (both the whole and pureed beans) and fresh kale (stir to make sure the kale is submerged in the soup) to the cooking pot. Let the kale cook for a few minutes. Add ½ of the toasted ciabatta bread and stir.

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Step 2. Wash, peel, and trim 3 medium carrots. Cut in half (or in quarters lengthwise if they're large), then cut crosswise into ½" pieces. (You can also just chop the carrots down into coins.

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Directions. In a large Dutch oven or soup pot, heat olive oil over medium heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add onion, leek, carrots, squash, turnip, and celery and cook, stirring, until slightly softened but not browned, about 5 minutes. Serious Eats / Vicky Wasik.

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Instructions. Heat the oil in a large, heavy pot over medium heat. Add the onion, carrot, pancetta, garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, stirring occasionally, about 7 minutes. Add the tomato paste and stir until dissolved.

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Instructions. To a 4 quart slow cooker add the chopped shallots, carrots, celery, beans, tomatoes, broth, bay leaf, thyme, parmesan cheese rind, kale, salt and olive oil. Stir to combine. Set the slow cooker to 8 hours on low or 4 hours on high. Remove the lid and stir in the bread and reset the slow cooker for 30 minutes on low.

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Stir in the oregano, tomatoes, beans, and tomato paste, and let simmer for 2-3 minutes. Add 5 cups of vegetable broth to the pot, and bring the soup to a steady simmer. Add the parmesan rind, and let simmer for 20 minutes. Arrange your oven racks so that your pot will fit in your oven. Heat your oven to 500 degrees.

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Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.

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Put 2 tablespoons of the oil in a large pot over medium heat. When it's hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes. Step 2. Heat the oven to 500 degrees. Drain the beans; if they're canned, rinse them as well.

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Drain and reserve the cooking water. Discard the onion, garlic and herbs. 2. Add a splash of olive oil to a large, heavy-bottomed pan over a medium heat. Gently sweat the onion, garlic, carrot and celery with the herbs, chilli flakes, fennel and a pinch of salt until soft but without colour (about 10 minutes) 3.

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Bring the soup to a boil, reduce heat and simmer for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes.

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Instructions. Heat the oil in a large, heavy pot over medium-heat. Add the onion, carrot, pancetta or turkey bacon, garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta/bacon is crisp or cooked through, stirring occasionally, about 7 minutes. Add the tomato paste and stir until dissolved.