Ribollita is a Tuscan white bean soup that is thickened with day-old bread. Full of flavorful greens, it is a scrumptious, comforting meal in a bowl.

Ribollita, a vintage Tuscan soup, is the definition of a scrumptious meal made with easy substances. We’re speaking truly easy—this flavorful Italian soup was once initially a technique to stretch leftovers. It was once made through reheating bean and vegetable soup and including day-old bread to thicken it. If truth be told, ribollita approach “reboiled.”

My ribollita recipe doesn’t get started with leftovers. However within the Italian custom, it does ship wealthy taste with fundamental substances. I start through sautéing onion, carrot, and celery in a beneficiant glug of olive oil. Then, I upload garlic, contemporary rosemary, and a touch of white wine. When the wine chefs down, tomatoes, beans, broth, and a Parmesan rind cross into the pot. All of it simmers in combination in order that the flavors can increase, after which I end the soup with Tuscan kale and cubes of bread. Tip: Serve the soup with extra toasted bread cubes (aka croutons!) on best for crunch.

This ribollita recipe is savory, hearty, and comforting. To me, it’s the very best chilly climate meal. I’m hoping you like it too!

Ribollita Components

Right here’s what you’ll wish to make this ribollita recipe:

• Bread, in fact! When you have a hunk of stale bread to your counter, now’s the time to make use of it! For those who don’t, apply the directions within the recipe beneath for toasting contemporary bread. I like to recommend the usage of ciabatta, nation bread, or excellent crusty sourdough.
• Onion, carrot, and celery – Those greens create the fragrant base of the soup, referred to as a soffritto in Italian. You’ll sauté them in olive oil prior to including the opposite substances. Tip: For a scrumptious variation in this recipe, take a look at the usage of fennel as an alternative of celery. Its anise-like taste provides nice complexity to the soup!
• Garlic – It deepens the soup’s savory taste.
• Contemporary rosemary – For woodsy, citrusy taste. No longer a rosemary particular person? Use contemporary thyme as an alternative.
• Vegetable broth – Make selfmade vegetable inventory, or use store-bought.
• Dry white wine and diced tomatoes – They make the broth tangy and shiny.
• Beans – You’ll’t make Tuscan bean soup with out beans! I really like to make use of creamy white beans, reminiscent of cannellini beans, however cooked cranberry beans paintings effectively too.
• Kale – Any selection works right here, however Tuscan kale, often known as lacinato kale or cavolo nero, is particularly scrumptious.
• Parmesan cheese – Simmer a Parmesan rind within the soup so as to add wealthy, nutty taste, and serve with grated Parmesan on best. For those who’re vegetarian, remember to search for a emblem made with vegetarian enzymes (BelGioioso makes a excellent one). For those who’re vegan, be happy to skip it.
• And salt and pepper – To make all of the flavors pop!

To find your entire recipe with measurements beneath.

Methods to Make Ribollita

For those who’re beginning with contemporary bread, step one on this recipe is toasting it. Lower or tear it into more or less 1-inch items, and unfold it in a good layer on a big baking sheet. Bake in a 350°F oven for 10 to twenty mins, or till dry. As in comparison to contemporary bread, the dry bread will higher absorb taste and meld into the soup.

Subsequent, cook dinner the soffritto. Warmth the olive oil in a big pot or Dutch oven over medium warmth. Upload the onion, carrots, celery, salt, and a number of other grinds of pepper and cook dinner till the greens melt, 10 to fifteen mins.

Then, simmer the soup. Stir within the garlic, rosemary, and wine adopted through the tomatoes, broth, beans, and Parmesan rind. Quilt and simmer for 20 mins to increase the flavors.

In the end, upload the kale and bread. Discover the soup and take away the Parmesan rind. Stir within the kale and cook dinner till it wilts. Upload part the bread and season to style, including extra bread if you happen to favor a thicker ribollita soup.

Ladle the soup into bowls, and best with toasted bread for crunch. Drizzle with olive oil, and bathe with grated Parm. I additionally like to sprinkle purple pepper flakes on my bowl for warmth.

Revel in!

Extra Favourite Soup Recipes

For those who love this recipe, take a look at the sort of hearty soups subsequent:

Need to take a look at some other Tuscan dish? Take a look at my panzanella recipe!

Ribollita Recipe

Prep Time: 20 mins minutes

Prepare dinner Time: 40 mins minutes

General Time: 1 hour hr

Serves 6

Ribollita is a Tuscan soup that is full of beans and greens and thickened with bread. Made with easy substances, this vintage Italian dish is a hearty, comforting meal in a bowl.

• 8 oz. crusty sourdough bread or ciabatta bread, preferably stale, torn
• 2 tablespoons extra-virgin olive oil, plus extra for serving
• 1 medium yellow onion, diced
• 2 celery stalks or 1 medium fennel bulb, diced
• 2 medium carrots, diced
• 1 teaspoon sea salt
• Freshly floor black pepper
• 3 garlic cloves, grated
• 1 teaspoon chopped contemporary rosemary
• ¼ cup dry white wine
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1½ cups cooked cannellini beans, tired and rinsed
• Parmesan rind, plus grated cheese for serving
• 1 (8-ounce) bunch lacinato kale, stemmed, leaves torn

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• If the usage of contemporary bread, preheat the oven to 350°F and line a baking sheet with parchment paper.

• Unfold the bread in a good layer at the baking sheet and bake for 10 to twenty mins, or till dry. Put aside.

• Warmth the olive oil in a big pot or Dutch oven over medium warmth. Upload the onion, celery, carrots, salt, and a number of other grinds of pepper and cook dinner, stirring every so often, for 10 to fifteen mins, or till very cushy.

• Upload the garlic, rosemary, and wine. Stir, then upload the tomatoes, broth, beans, and Parmesan rind. Quilt and simmer for 20 mins.

• Discover and take away the Parmesan rind. Stir within the kale and cook dinner for five mins, or till wilted. Stir in part the bread and season to style. For those who like a thicker ribollita, upload extra bread.

• Ladle the ribollita into bowls. Most sensible with extra bread, if desired. Serve with drizzles of olive oil and grated Parmesan.