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Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
1 fennel bulb, chopped
4 carrots, chopped
3 cloves garlic, finely chopped
1 (28-ounce) can fire-roasted crushed tomatoes, with their liquid
8 boneless chicken thighs
1 dried bay leaf
5 cups low-sodium chicken broth, divided
1 sprig parsley
2 (15-ounce) cans cannelini beans, drained
Salt and pepper to taste
6 cups chopped kale or baby spinach
2 cups roughly chopped green beans
1 cup 1/2-inch cubes day-old sourdough or country bread
Grated Parmesan cheese

Description

Ribollita ("re-boiled" In Italian) Generally Refers To Leftover Hearty Vegetable Soup With Stale Bread Added During Reheating. In Our Version Of This Classic Italian Soup, We Combine Fennel, Carrots, Green Beans And Kale With Hearty Cannelini Be

Wholefoods