Ribollita is a cozy Italian soup packed with vegetables, beans, and hearty bread. It’s the perfect dish for warming up on a chilly day!
This dish is all about using up leftovers, and it tastes even better the next day. I love scooping up every last bit with crusty bread. Yum!
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil is preferred for its fruity flavor. If you need a substitute, avocado oil or grapeseed oil can work well, but the taste will be slightly different.
Beans: Cannellini beans are a classic choice for Ribollita. You can substitute with white kidney beans or even chickpeas for a twist.
Kale: I like using kale for its texture, but Swiss chard or spinach can be good alternatives. Spinach wilts quickly, so add it towards the end.
Bread: Day-old bread is key to getting that thick, stew-like consistency. If you don’t have day-old bread, use any crusty bread but toast it slightly to avoid it becoming mushy too quickly.
How Do I Make Sure My Vegetables Cook Perfectly?
Cooking vegetables properly is vital for Ribollita to be hearty and flavorful. Start with your aromatics—onion, celery, and carrots—since they build the base flavor. Here’s how:
- Heat oil and add diced onion, celery, and carrots, cooking on medium heat until softened, about 8 minutes.
- Add garlic next for a minute until fragrant; this infuses great flavor.
- Then, stir in cabbage and kale, cooking until they soften but still retain a little bite, about 5 minutes.
- Once all vegetables are in, remember to season gently with salt as it helps to draw out moisture during cooking.
This way, your Ribollita will be rich in flavor and have a lovely texture. Happy cooking!
Ribollita: A Hearty Tuscan Soup
Ingredients You’ll Need:
Base Ingredients:
- 1/4 cup extra virgin olive oil
- 1 large onion, finely chopped
- 2 celery stalks, diced
- 2 large carrots, diced
- 4 cloves garlic, minced
Vegetables and Beans:
- 1/2 head of savoy or green cabbage, chopped
- 1 bunch of kale or cavolo nero, chopped
- 1 (14 oz) can of diced tomatoes
- 4 cups vegetable broth or water
- 2 cups cooked cannellini beans (or 1 can, drained and rinsed)
Herbs and Seasoning:
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon fresh rosemary, finely chopped (or 1/4 teaspoon dried)
For Serving:
- 4 cups day-old crusty bread, cubed
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This Ribollita recipe takes about 15 minutes to prep and around 40 minutes total cooking time. You’ll spend about 30 minutes simmering the soup, allowing all the flavors to meld beautifully. Easy and delightful!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, diced celery, and diced carrots. Cook these vegetables until they are soft and translucent, which should take about 8 minutes. This creates a flavorful base for your soup!
2. Add Garlic and Greens:
Next, stir in the minced garlic and let it cook for about a minute, just until it’s fragrant. Then, add the chopped savoy or green cabbage and kale to the pot. Cook these greens for about 5 minutes, stirring occasionally, until they start to soften.
3. Simmer the Soup:
Once the vegetables have softened, it’s time to add in the diced tomatoes, vegetable broth, and cannellini beans. Sprinkle in the thyme and rosemary, then bring everything to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for about 30 minutes, stirring occasionally. The soup should start to thicken and fully develop its amazing flavor!
4. Final Touches:
Before serving, season the soup with salt and freshly ground black pepper to your liking. Now, it’s time to add the cubed day-old bread. Stir it in and let it simmer for another 10 minutes. This will allow the bread to soak up the delicious broth, creating that signature, hearty texture Ribollita is known for.
5. Serve and Enjoy:
If the soup gets too thick, feel free to add a little extra broth or water to reach your desired consistency. When ready to serve, ladle the Ribollita into bowls and top with grated Parmesan cheese and a sprinkle of fresh parsley for that extra touch. Enjoy your warm, comforting bowl of Ribollita!
Can I Use Other Types of Beans for Ribollita?
Yes! While cannellini beans are traditional, feel free to use navy beans, great northern beans, or even chickpeas for a different flavor and texture. Just ensure they are cooked or canned and rinsed before adding.
What If I Don’t Have Day-Old Bread?
No worries! If you don’t have day-old crusty bread, you can use fresh bread but lightly toast it to dry it out a bit. This prevents it from getting too soggy in the soup.
Can I Freeze Leftover Ribollita?
Absolutely! Ribollita freezes well. Allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stove, adding a splash of broth to loosen it if needed.
How Can I Make This Recipe Vegan?
This recipe is already vegan-friendly! Just make sure to skip the Parmesan cheese or use a vegan alternative. The soup is hearty and flavorful as it is!