Ribollita is a robust Tuscan soup that embodies the essence of Italian peasant cuisine. Traditionally made to use up leftover vegetables and stale bread, it’s a thick and hearty soup that’s perfect for colder months.
Ribollita Recipe:
Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 45 minutes Yield: 6 servings
Ingredients:
- 1/4 cup extra-virgin olive oil, plus more for serving
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red chili flakes
- 1 bunch kale, stemmed and chopped
- 1/2 head of savoy cabbage, chopped
- 1 can (14 ounces) cannellini beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 6 cups vegetable broth
- 4 thick slices of stale Tuscan bread, crusts removed
- Grated Parmesan cheese, for serving
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until the vegetables begin to soften, about 5 minutes.
- Add the garlic, salt, pepper, and red chili flakes, and cook for another 2 minutes.
- Stir in the kale and cabbage, cooking until they start to wilt.
- Add the beans, tomatoes, and broth. Bring to a boil, then reduce the heat to low and simmer for about 1 hour.
- Tear the bread into large chunks and add to the soup. Cook for another 30 minutes, or until the bread has absorbed the broth and the soup has thickened.
- Taste and adjust seasoning as necessary.
Ladle the Ribollita into bowls, drizzle with a little extra-virgin olive oil, and sprinkle with grated Parmesan cheese. This comforting soup is a celebration of simple, nourishing ingredients and is often better the next day, hence its name “Ribollita” which means “reboiled” in Italian. Enjoy this classic Tuscan dish as a warming, wholesome meal.