Low FODMAP Ribollita soup
10 Minutes Prep • 30 Minutes Cook • Low FODMAP • Serves 8 • This soup is rustic and deliciously full of Italian flavor and color. Ribollita is traditionally thickened with crusty bread and filled with fresh herbs and vegetables. For our low FODMAP version of this classic soup, we left out the traditional cannellini beans and we used real sourdough bread. It’s a wonderful variation!
INGREDIENTS:
2 tablespoons garlic-infused olive oil
4 scallions (green part only), chopped
3 carrots, chopped
1/4 teaspoon crushed red pepper flakes
28 oz crushed tomatoes (San Marzano are nice but you can use any type you like)
4 cups low FODMAP chicken broth
3 sprigs fresh thyme
2 tablespoons chopped fresh basil
1/2 teaspoon minced fresh rosemary
1 bay leaf
1 Parmesan rind, about 4-inch size
Kosher salt and black pepper, to taste
1 small bunch Tuscan kale, ribs and stems removed, chopped
2 cups cubed crusty traditional sourdough bread, day-old or stale
Grated Parmesan cheese, and fresh basil, for serving (optional)
DIRECTIONS:
In a large pot, heat the olive oil over medium-high heat. Add the green onions and carrot and cook for 5 minutes or until vegetables start to soften. Stir in the red pepper flakes, cook for 2 minutes.
Add the tomatoes, broth, thyme, basil, rosemary, bay leaf, and Parmesan rind. Season with salt and black pepper, to taste. Stir until combined.
Simmer the soup with the lid slightly ajar for 20 minutes or until the vegetables are softened. Remove the lid and stir in the kale.
Add the bread and simmer for 3-5 minutes or until the bread starts to dissolve into the soup and the soup thickens.
Remove the thyme sprigs, bay leaf, and Parmesan rind and discard. Taste and season with additional salt and pepper, if necessary.
Ladle the soup into bowls and top with Parmesan cheese, and fresh basil, if desired.
If you don’t have day-old bread or stale bread, you can dry it out in the oven. This is a thick soup. If you prefer more liquid, you can add more chicken broth.
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