Ribollita is a traditional Tuscan soup that is hearty, comforting, and perfect for cooler weather. It’s made with simple ingredients like kale, cannellini beans, carrots, tomatoes, and stale bread, all simmered together to create a thick and flavorful dish.
This soup is not only delicious but also very nutritious, packed with vitamins and protein. Ribollita is a great way to use up leftover bread and vegetables, making it an economical and sustainable choice for a meal.
Why This Recipe Works
This recipe works so well because it combines a variety of vegetables, beans, and bread to create a rich and satisfying soup. The combination of flavors from the kale, tomatoes, and carrots, along with the creamy cannellini beans, results in a dish that is both hearty and flavorful. The stale bread added to the soup thickens it, giving it a unique texture that is both comforting and filling.
You should make this recipe because it’s easy to prepare and incredibly versatile. It’s a perfect meal for any time of the year, especially during the colder months when you crave something warm and comforting. Plus, it’s a one-pot meal, which means less cleanup and more time to enjoy with family and friends. Ribollita is also a great way to incorporate more vegetables into your diet, making it a healthy choice for you and your loved ones.
Ingredients
Kale - A leafy green vegetable that adds a hearty texture and rich nutrients. Substitute: Swiss chard or spinach.
Cannellini Beans - White beans that provide protein and a creamy texture. Substitute: Great Northern beans or navy beans.
Carrots - Add sweetness and color to the soup. Substitute: Parsnips or sweet potatoes.
Tomatoes - Provide acidity and depth of flavor. Substitute: Canned diced tomatoes or tomato paste.
Stale Bread - Thickens the soup and adds body. Substitute: Fresh bread toasted until crisp.
Tips
- Use day-old bread for the best texture.
- Cook the beans from scratch for a richer flavor.
- Add a Parmesan rind while cooking for extra umami.
- Make a big batch; it tastes better the next day.
- Drizzle with extra virgin olive oil before serving for added richness.
How to Serve
Ribollita is best served hot, allowing the flavors to meld together, creating a comforting and satisfying meal. This Tuscan soup pairs well with a variety of accompaniments, making it a versatile dish for different occasions.
- With a Side Salad - Serve Ribollita alongside a fresh green salad dressed with a light vinaigrette to balance the hearty soup.
- Topped with Grated Parmesan - Sprinkle grated Parmesan cheese on top of the soup for an extra layer of flavor and richness.
- With Crusty Bread - Accompany the soup with crusty bread for dipping, enhancing the rustic feel of the meal.
Similar Recipes
Ribollita
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 bunch kale chopped
- 1 can 14.5 oz diced tomatoes
- 2 cans 15 oz each cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups stale bread torn into pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more.
- Add kale and cook until wilted.
- Add tomatoes, beans, and vegetable broth. Bring to a simmer.
- Stir in bread, thyme, and rosemary. Simmer for 20-30 minutes until thickened.
- Season with salt and pepper to taste.
- Serve hot, drizzled with olive oil if desired.
Nutrition
Notes
• Cook the beans from scratch for a richer flavor.
• Add a Parmesan rind while cooking for extra umami.
• Make a big batch; it tastes better the next day.
• Drizzle with extra virgin olive oil before serving for added richness.