Ribollita is a tasty Italian soup packed with veggies, beans, and hearty bread. It’s warm, filling, and perfect for chilly days when you need a big hug in a bowl!
This dish is a wonderful way to use up leftover bread. Just toss it in and let the flavors mingle. Trust me, it makes every spoonful cozy and comforting! I love serving it with a drizzle of olive oil on top!
Key Ingredients & Substitutions
Olive Oil: It’s essential for sautéing veggies and adding flavor. I like using a good quality extra virgin olive oil for its rich taste. If you need a substitute, avocado oil works well too.
Kale or Cavolo Nero: Kale adds a nutritious and hearty element. If you can’t find it, look for Swiss chard or spinach as a good alternative.
Cabbage: Savoy cabbage is great for its tender leaves, but green cabbage works too. If you’re avoiding cabbage, you can skip it or use more greens.
Cannellini Beans: Canned beans save time and work great in this recipe. If you’re avoiding beans, consider using lentils instead for a similar texture.
Stale Bread: The base of Ribollita! Use any hearty bread, but if you’re gluten-free, try gluten-free bread or omit it for a lighter soup.
How Do I Make Sure My Ribollita Is Rich in Flavor?
The key to a flavorful Ribollita lies in the cooking process. Start by slowly sautéing your veggies to build flavor. Here’s how:
- Heat the olive oil in your pot over medium heat.
- Add onions, carrots, and celery. Cook until softened, about 7-10 minutes.
- Don’t rush this step! Let the ingredients get nicely caramelized for great depth of flavor.
- After adding garlic, follow with tomato paste and diced tomatoes for a rich base. Cook these until they’re well combined and fragrant.
Lastly, letting the soup simmer unveils the full robustness of the flavors. Patience is key!
Ribollita: A Hearty Tuscan Soup
Ingredients You’ll Need:
For the Soup:
- 3 tablespoons olive oil, plus more for drizzling
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bunch kale or cavolo nero, stemmed and roughly chopped
- 1 small savoy cabbage, roughly chopped
- 2 large ripe tomatoes, diced (or 1 can diced tomatoes, drained)
- 1 cup dried cannellini beans (or 2 cans cannellini beans, drained and rinsed)
- 6 cups vegetable broth or water
- 4 cups day-old stale bread, cut into bite-sized cubes (preferably Tuscan or country-style bread)
- 2 tablespoons tomato paste (optional)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This delicious Ribollita will take about 1.5 to 2 hours to prepare, including soaking and cooking the beans if you’re using dried ones. Don’t worry, most of that time is just letting your ingredients simmer and blend flavors beautifully. Enjoy the aroma filling your kitchen!
Step-by-Step Instructions:
1. Prepare the Beans:
If you’re using dried cannellini beans, start by soaking them overnight in plenty of water. This softens them and cuts down cooking time. The next day, drain and rinse them, then cook in fresh water until tender (about 1 to 1.5 hours). Once cooked, drain, saving some of the bean cooking liquid in case you need to adjust the soup’s consistency later.
2. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté these vegetables until they become softened and aromatic, about 7-10 minutes. This mix, known as soffritto, forms the base of your soup.
3. Mix in the Garlic:
Add the minced garlic and cook for an additional minute, stirring constantly. You want the garlic to be fragrant but not burnt—this adds a lovely depth to your soup.
4. Add the Tomatoes:
If you’re using tomato paste, stir it in at this point. Then add the diced fresh tomatoes or the canned tomatoes. Cook this mixture for about 5-7 minutes. This step helps to break down the tomatoes and release all their juicy goodness into the broth.
5. Create the Soup Base:
Now, add in your prepared cannellini beans and pour in the vegetable broth or water. Bring everything to a boil! Once boiling, reduce the heat to a gentle simmer.
6. Add the Greens:
Add the chopped kale (or cavolo nero), savoy cabbage, and sprinkle in the dried thyme or Italian seasoning along with some salt and pepper. Let this simmer uncovered for about 30 minutes, allowing the flavors to meld together beautifully.
7. Incorporate the Bread:
After simmering, introduce the stale bread cubes to the soup. Stir gently to combine and let the bread soak for about 10-15 minutes. The bread will absorb the broth and thicken the soup into a hearty consistency.
8. Final Touches:
Taste your Ribollita and adjust the seasoning with a bit more salt or pepper if desired. Stir in the chopped fresh parsley, adding a splash of color and freshness just before serving.
9. Serve with Love:
Serve your Ribollita hot, drizzled with a little extra olive oil and a generous sprinkle of grated Parmesan cheese on top. It’s a warm, filling dish that’s perfect for sharing!
10. Optional Extras:
If you like, you can place some toasted bread slices on the side or add croutons for an extra delightful crunch. Enjoy!
Now, sit back and enjoy your warm, comforting bowl of traditional Tuscan Ribollita! Buon Appetito!
Can I Use Canned Beans Instead of Dried?
Absolutely! Canned cannellini beans save time and work beautifully. Just drain and rinse them before adding to the soup. Skip the soaking and cooking time for dried beans.
What If I Don’t Have Kale or Cavolo Nero?
No problem! You can substitute with spinach or Swiss chard. Just keep in mind that these will cook quicker than kale, so add them in the last 5-10 minutes of simmering.
How Can I Store Leftovers?
Let the Ribollita cool completely, then store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little broth or water if it thickens too much.
Can I Make Ribollita Vegan?
Yes! This recipe is naturally vegan as written, just ensure the vegetable broth is labeled vegan. The addition of Parmesan cheese is optional, so you can either leave it out or use a vegan cheese alternative. Enjoy!
