Description
Ribollita is a hearty and comforting Tuscan vegetable and bread soup, traditionally made with cannellini beans, kale, and day-old bread simmered together to create a thick, flavorful stew. This rustic classic uses simple ingredients cooked slowly to develop deep flavors, perfect for warming up any day.
Ingredients
Scale
Vegetables and Aromatics
- 1/4 cup extra-virgin olive oil, plus more for serving
- 4 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes, plus more for serving
- 1 sprig fresh rosemary
- Kosher salt
Liquids and Canned Goods
- 1 (28-oz.) can diced tomatoes
- 2 cups vegetable stock or chicken stock
- 1 small Parmesan rind (optional)
- 1 (15-oz.) can of cannellini beans, drained but not rinsed
Greens and Bread
- 1 bunch Lacinato kale, stemmed and chopped into 1-inch pieces (8 cups)
- 5 cups torn or cubed day old bread (crusts removed)
For Garnish
- Grated Parmesan
- Chopped fresh parsley or basil leaves
Instructions
- Prepare the Base Vegetables: In a Dutch oven or a large, heavy-bottomed pot, heat 1/4 cup olive oil over medium heat. Add diced carrots, celery, onion, minced garlic, crushed red pepper flakes, and 2 teaspoons of kosher salt. Strip the leaves from the rosemary sprig and add them in. Cook the mixture, stirring often, until the vegetables are very soft, about 20 to 25 minutes.
- Simmer Soup Ingredients: Add the canned diced tomatoes, vegetable or chicken stock, and the optional Parmesan rind to the pot. Let it simmer, stirring occasionally, for about 15 minutes until the tomatoes thicken slightly and the liquid reduces. Then, add the drained cannellini beans and chopped kale. Continue to simmer until the kale is very soft, about 10 to 15 minutes more.
- Add Bread and Thicken Soup: Stir in the day-old bread pieces and cook the soup until the bread breaks down and thickens the soup, which takes about 10 minutes. Taste and adjust seasoning with additional salt or crushed red pepper flakes if needed.
- Serve Immediately or Store: To serve right away, ladle into bowls and top with grated Parmesan, a drizzle of olive oil, chopped parsley or basil, and additional red pepper flakes if desired. Alternatively, let the soup cool, then refrigerate for up to 3 days.
- Reheat for Later: When ready to serve after refrigeration, reheat the soup over medium heat in a pot. If the soup is too thick, add a little water or stock to loosen it before serving.
Notes
- This soup improves in flavor after sitting overnight, making it perfect for meal prep.
- Using day-old bread is traditional and helps the bread absorb liquids without becoming mushy.
- Parmesan rind is optional but adds a rich umami depth; omit for a vegetarian version if using chicken stock.
- Adjust the spice level by varying the amount of crushed red pepper flakes.
- Use vegetable stock to keep the soup vegetarian and halal.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 7g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
