Ribollita Soup with Ham

Ribollita Soup Recipe with Ham

This ribollita ham soup recipe combines fresh vegetables, tender white beans, fragrant herbs, and savory ham, all simmered into a rich, hearty broth. Whether you're pulling up this ribollita recipe to make a cozy family dinner or prep meals for the week, this one-pot wonder delivers both flavor and nourishment in every spoonful.

SERVINGS
6-8
PREP TIME
20 min
COOK TIME
40 min
Gluten-Free Dairy-Free Keto

INGREDIENTS

  • 3/4 lb Coleman Uncured Ham Steak, cut into ½” cubes
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 15-ounce can crushed tomatoes
  • 4 cups chicken broth
  • 1 bay leaf
  • 2 fresh sage leaves
  • 2 sprigs fresh thyme leaves
  • 1 bunch kale, chopped
  • 4 cups bread, torn into 1-inch pieces
  • 1/2 cup grated Parmesan cheese

INSTRUCTIONS

  1. Watch step-by-step video or get started below!
  2. Place a large, heavy-bottomed stock pot over medium heat, and add olive oil, onion, carrot, and celery. Sauté for 4-5 minutes, until vegetables become tender.
  3. Add garlic and sauté 1 minute longer, making sure garlic softens but doesn’t begin to brown.
  4. Add tomatoes, chicken broth, bay leaf, sage, thyme black pepper, beans, kale and ham. Stir to combine.
  5. Cook over medium heat for 15-20 minutes, allowing flavors to meld.
  6. Meanwhile preheat oven to broil. Coat torn pieces of bread with olive oil, sprinkle with salt, and place under broiler until slightly brown, being careful not to burn them.
  7. Add browned chucks of bread to soup pot, barely incorporating them so they don’t get soggy.
  8. Ladle soup into bowls and top each bowl with Parmesan cheese. Serve hot.

Find this recipe at:

https://colemannatural.com/kitchen/ribollita-soup-recipe-with-ham/