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Ribollita Soup with Ham



Prep Time

20 min

Cook Time

40 min


  • 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


Feel free to use other vegetables than those listed above—this is a very forgiving soup, and a great opportunity to use your extra produce!

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Watch step-by-step video or get started below!
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.
Add garlic and sauté 1 minute longer, making sure garlic softens but doesn’t begin to brown.
Add tomatoes, chicken broth, bay leaf, sage, thyme black pepper, beans, kale and ham. Stir to combine.
Cook over medium heat for 15-20 minutes, allowing flavors to meld.
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.
Add browned chucks of bread to soup pot, barely incorporating them so they don’t get soggy.
Ladle soup into bowls and top each bowl with Parmesan cheese. Serve hot.

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