Miso Tuscan Ribollita Soup
PLANT-BASED | GLUTEN FREE | SOY FREE | QUICK & EASY
Every cuisine has a simple soup like this and they are often quite delightful and truly satisfying. If you are looking for a new quick and easy, one-pot soup recipe, then we have you covered. Try this recipe for Ribollita with miso paste!
This traditional, rustic, one-pot, Italian peasant soup is made with bread, greens, beans, & MISO paste! A simple classic that is made even better with the addition of miso paste which infuses the broth with umami goodness. Because this is finished off in the oven the flavors really come together and it is as good the first night as it will be in the nights to follow.
One of my favorite things about a recipe like this its flexibility. Don't like kale? Use spinach, swiss chard, or any dark leafy green will work. You can substitute most ingredients with similar items and find your own version. Choose your bread wisely, the crunchy crouton top is not to be missed!
Bring a big spoon and your appetite!
Servings: 4 Bowls
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
Ingredients
- 1 large Onion
- 3 medium Carrots
- 2 stalks Celery
- 8 teaspoons Chopped Garlic
- 2 bunches Tuscan kale
- 1 small Wedge of Parmesan Cheese (with rind)
- 28 ounces Whole Peeled Tomatoes
- ½ loaf Crusty Tuscan or Country-Style Bread (about 10 oz.)
- ⅓ cup Olive Oil (plus more for drizzling)
- 14 ounce can Cannellini Beans
- ¾ teaspoon Crushed Red Pepper Flakes
- 4 cups Filtered Water
- 2 tablespoons Red Miso paste or Brown Rice Miso, Country Barley Miso or (Chickpea Miso for the soy-free option)
Instructions
- Preheat to 450° and make your miso broth. Take the 4 cups of filtered water and heat until almost boiling. Add in the miso paste and whisk to combine.
- Place large soup pot or dutch oven on stove and add 1/3 cup oil and 8 teaspoons of chopped garlic to the pot. Chop or dice (your preference) onion, carrots & celery and add to pot. Turn on burner to medium and cook vegetables 8 - 10 minutes until soft, but not brown. Stir frequently.
- While your vegetables are cooking, prepare the other ingredients. Strip kale leaves from the stem; discard stems. Wash leaves and tear into 2 inch pieces; set aside. Cut rind off Parmesan wedge & set aside. Tear bread into 1.5 inch pieces and set aside.
- You are going to use the tomatoes and the juices, so do not discard anything. Set a large bowl in the sink, and place a fine sieve strainer inside the bowl. Empty entire contents of canned tomatoes & their juices into the strainer. Using your hands, crush the whole tomatoes while they are submerged in their liquid (prevents squirting). Leave bowl & strainer as is until ready to use tomatoes.
- Once the vegetables are soft, add the tomatoes, but not the juices (that will add in later). Take the strainer with the crushed tomatoes and gently shake to remove any liquid. Add tomatoes (but not juices!) and cook, stirring occasionally, until caramelized and the rawness is cooked off (10 minutes). Remember: Reserve the juices, you’re going to use them!
- While tomatoes are cooking, use your strainer to drain and rinse the cannellini beans. Add beans, Parmesan rind, tomato juices, red pepper flakes, and miso broth to your pot. Bring to a simmer.
- Add kale in batches, stirring until it is wilted and combined with other ingredients. Then add 1/3 of the torn bread pieces to the soup; stir occasionally for about 5 minutes.
- Remove from heat. Place remaining bread on top of stew. Drizzle generously with olive oil. Transfer pot to the preheated oven and bake 10 - 15 minutes until it is thick and bubbly with golden brown, crunchy bread on top.
- Remove soup from oven and ladle into bowls, top with grated parmesan and olive oil and serve.