This easy recipe for ribolita (aka Italian Bread Soup) can be made in the Instant Pot, slow cooker, or on the stovetop. My version uses cranberry beans in place of the traditional cannellini beans and fresh turnip greens in place of Tuscan kale!
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Ingredients:
1 (28-ounce) can San Marzano whole peeled tomatoes
Extra virgin olive oil
1 medium shallot, finely diced (about 1/4 cup)
3 medium carrots, diced into ½’’ pieces
2 celery stalks, diced into ½’’ pieces
2 garlic cloves, finely minced
2 cups cranberry/borlotti beans, soaked for 8-10 hours (substitute with cannellini, Great Northern, or pinto beans)
1 small Parmesan rind
¾ teaspoon crushed red pepper flakes
6 cups water
1 bunch fresh, washed turnip greens, torn into 2’’ pieces, stems discarded (about 6 cups; substitute with Tuscan/lacinato kale or swiss chard)
Salt and pepper to taste
½ loaf crusty country bread (about 10 oz.), torn into 1 ½’’ pieces
Garlic powder/salt OR Italian seasoning blend
Freshly-grated Parmesan cheese
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