Description
Ribollita is a traditional Tuscan vegetable and bread soup that is hearty, flavorful, and perfect for a comforting meal. This recipe features a blend of fresh vegetables, cannellini beans, aromatic herbs, and crusty bread simmered together to create a rich, thick soup that celebrates rustic Italian cuisine.
Ingredients
Scale
Vegetables and Herbs
- 1 large yellow onion, finely chopped
- 3 medium carrots, peeled and sliced into coins
- 2 garlic cloves, finely minced
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes
- 1 bay leaf
- 6 ounces Tuscan kale, destemmed and roughly chopped
- 6 ounces baby spinach
Liquids and Base
- 1 tablespoon olive oil
- 1 (15-ounce) can crushed tomatoes
- 5 cups vegetable stock
Other Ingredients
- 3 teaspoons salt, divided
- 1 tablespoon tomato paste
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 6 ounces crusty rustic bread (or stale country bread)
- Ground black pepper, to taste
- Optional: 2 ounces parmesan cheese, finely grated
Instructions
- Heat Olive Oil: Add the olive oil to a dutch oven or stockpot over medium-high heat to prepare the base for sautéing.
- Sauté Aromatics: When the oil is hot, add the finely chopped onions and sliced carrots. Sauté for 5 minutes, stirring occasionally, until the onion becomes translucent. Add the minced garlic and sauté for an additional 30 seconds for aroma and flavor.
- Add Tomato Paste and Salt: Stir in the tomato paste along with 1 teaspoon of salt. Constantly stir until the tomato paste is fully incorporated into the vegetables.
- Add Tomatoes, Beans, Herbs, and Stock: Pour in the crushed tomatoes, then add the drained cannellini beans, dried herbs (rosemary, oregano, thyme, basil), red pepper flakes, bay leaf, and vegetable stock. Stir well to combine all ingredients. Add the chopped kale at this stage and increase heat to bring the soup to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer uncovered for 25 minutes, stirring occasionally to prevent sticking and to meld flavors.
- Add Spinach, Bread, and Salt: Stir in the baby spinach, torn rustic bread, and the remaining 2 teaspoons of salt. Let the soup simmer for another 2 minutes to allow the bread to absorb the liquid and the spinach to wilt. Season with ground black pepper to taste. Optionally, sprinkle grated parmesan cheese before serving.
- Serve or Store: Serve the ribollita soup immediately hot for best taste, or refrigerate leftovers for up to 3 days. The flavors improve after resting.
Notes
- Using stale or day-old country bread is traditional as it holds up better in the soup without disintegrating.
- For a richer flavor, you can add a splash of good quality extra virgin olive oil before serving.
- Vegetable stock can be substituted with chicken stock if you prefer a non-vegetarian version.
- Parmesan cheese topping is optional but adds a lovely salty richness.
- Season the soup to taste before serving, as saltiness may vary depending on stock and cheese.
- This recipe can be made a day ahead; the flavors deepen as it sits.
