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 traditional Tuscan soup, is the definition of a scrumptious meal made with easy components. We’re speaking actually easy—this flavorful Italian soup was initially a method to stretch leftovers. It was made by reheating bean and vegetable soup and including day-old bread to thicken it. In actual fact, ribollita means “reboiled.”

My ribollita recipe doesn’t begin with leftovers. However within the Italian custom, it does ship wealthy taste with primary components. I start by sautéing onion, carrot, and celery in a beneficiant glug of olive oil. Then, I add garlic, recent rosemary, and a splash of white wine. When the wine cooks down, tomatoes, beans, broth, and a Parmesan rind go into the pot. All of it simmers collectively in order that the flavors can develop, 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 high for crunch.

This ribollita recipe is savory, hearty, and comforting. To me, it’s the proper chilly climate meal. I hope you find it irresistible too!

Ribollita Substances

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

• Bread, in fact! When you have a hunk of stale bread in your counter, now’s the time to make use of it! For those who don’t, comply with the directions within the recipe under for toasting recent bread. I like to recommend utilizing ciabatta, nation bread, or good crusty sourdough.
• Onion, carrot, and celery – These greens create the fragrant base of the soup, referred to as a soffritto in Italian. You’ll sauté them in olive oil earlier than including the opposite components. Tip: For a scrumptious variation on this recipe, strive utilizing fennel as a substitute of celery. Its anise-like taste provides nice complexity to the soup!
• Garlic – It deepens the soup’s savory taste.
• Recent rosemary – For woodsy, citrusy taste. Not a rosemary particular person? Use recent thyme as a substitute.
• Vegetable broth – Make do-it-yourself vegetable inventory, or use store-bought.
• Dry white wine and diced tomatoes – They make the broth tangy and vibrant.
• Beans – You may’t make Tuscan bean soup with out beans! I like to make use of creamy white beans, equivalent to cannellini beans, however cooked cranberry beans work properly too.
• Kale – Any selection works right here, however Tuscan kale, additionally known as lacinato kale or cavolo nero, is very scrumptious.
• Parmesan cheese – Simmer a Parmesan rind within the soup so as to add wealthy, nutty taste, and serve with grated Parmesan on high. For those who’re vegetarian, make sure to search for a model made with vegetarian enzymes (BelGioioso makes a very good one). For those who’re vegan, be at liberty to skip it.
• And salt and pepper – To make all of the flavors pop!

Discover the entire recipe with measurements under.

Learn how to Make Ribollita

For those who’re beginning with recent bread, step one on this recipe is toasting it. Minimize or tear it into roughly 1-inch items, and unfold it in a fair layer on a big baking sheet. Bake in a 350°F oven for 10 to twenty minutes, or till dry. As in comparison with recent bread, the dry bread will higher take in 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. Add the onion, carrots, celery, salt, and a number of other grinds of pepper and cook dinner till the greens soften, 10 to fifteen minutes.

Then, simmer the soup. Stir within the garlic, rosemary, and wine adopted by the tomatoes, broth, beans, and Parmesan rind. Cowl and simmer for 20 minutes to develop the flavors.

Lastly, add the kale and bread. Uncover the soup and take away the Parmesan rind. Stir within the kale and cook dinner till it wilts. Add half the bread and season to style, including extra bread in case you choose a thicker ribollita soup.

Ladle the soup into bowls, and high 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.

Take pleasure in!

Extra Favourite Soup Recipes

For those who love this recipe, strive one in all these hearty soups subsequent:

Need to strive one other Tuscan dish? Try my panzanella recipe!

Ribollita Recipe

Prep Time: 20 minutes minutes

Cook dinner Time: 40 minutes minutes

Complete Time: 1 hour hr

Serves 6

Ribollita is a Tuscan soup that is stuffed with beans and greens and thickened with bread. Made with easy components, this traditional Italian dish is a hearty, comforting meal in a bowl.

• 8 ounces crusty sourdough bread or ciabatta bread, ideally 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 recent rosemary
• ¼ cup dry white wine
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1½ cups cooked cannellini beans, drained and rinsed
• Parmesan rind, plus grated cheese for serving
• 1 (8-ounce) bunch lacinato kale, stemmed, leaves torn

Cook dinner ModeStop your display from going darkish

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

• Unfold the bread in a fair layer on the baking sheet and bake for 10 to twenty minutes, or till dry. Put aside.

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

• Add the garlic, rosemary, and wine. Stir, then add the tomatoes, broth, beans, and Parmesan rind. Cowl and simmer for 20 minutes.

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

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