Embark on a culinary adventure to the heart of Tuscany with Ribollita soup, a rustic and incredibly satisfying bread and vegetable soup. This classic Italian dish is a testament to the art of transforming simple, humble ingredients into a symphony of flavors. Ribollita, which translates to “reboiled,” is a dish born from resourcefulness, utilizing day-old bread to create a thick, hearty soup that’s both comforting and incredibly delicious. This recipe will guide you through creating an authentic Ribollita soup, perfect for chilly evenings or a light yet fulfilling meal. Get ready to experience the magic of Italian home cooking with this flavorful and easy-to-follow recipe.
Before we dive into the recipe, let’s take a moment to appreciate the history and essence of Ribollita. This soup is more than just a meal; it’s a cultural experience. It reflects the Tuscan tradition of using every part of the ingredients, minimizing waste, and maximizing flavor. The reboiling process allows the flavors to meld and deepen, creating a truly unforgettable taste. The heart of Ribollita lies in its simplicity, the quality of its ingredients, and the love with which it’s prepared. This recipe will help you create a Ribollita soup that is as authentic as it is delicious, bringing the warmth of a Tuscan kitchen to your home.
Let’s get started making this Ribollita soup!
| Category | Value |
|---|---|
| Preparation Time | 45 minutes |
| Cooking Time | 1 hour 15 minutes |
| Servings | 6-8 servings |
| Difficulty | Medium |
Nutrition per serving (approximate):
- Calories: 250-300
- Protein: 8-10g
- Fat: 8-12g
- Carbohydrates: 35-40g
- Fiber: 8-10g
Ingredients:
Gather your ingredients and prepare to create a truly memorable Ribollita experience. The quality of the ingredients will significantly impact the final flavor, so choose the freshest vegetables and the best quality olive oil you can find.
| Ingredient | Quantity |
|---|---|
| Day-old crusty bread, such as Tuscan bread, cut into 1-inch cubes | 8-10 cups |
| Extra virgin olive oil | 1/4 cup, plus more for drizzling |
| Onion, chopped | 1 large |
| Carrots, chopped | 2 medium |
| Celery stalks, chopped | 2 stalks |
| Garlic, minced | 3-4 cloves |
| Cannellini beans, canned, rinsed and drained (or dried, soaked and cooked) | 2 (15-ounce) cans |
| Canned diced tomatoes | 28 ounces |
| Vegetable broth or water | 6-8 cups |
| Fresh Tuscan kale or other hearty kale, chopped | 1 large bunch (about 8-10 cups chopped) |
| Fresh rosemary sprigs | 2-3 |
| Fresh thyme sprigs | 2-3 |
| Bay leaf | 1 |
| Salt and freshly ground black pepper | To taste |
| Parmesan cheese, grated (optional, for serving) | For serving |
Cooking Instructions
- Prepare the Vegetables: Chop the onion, carrots, and celery. Mince the garlic. Wash and chop the kale, removing the tough stems.
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.
- Add the Tomatoes and Beans: Stir in the diced tomatoes, cannellini beans, vegetable broth (or water), rosemary sprigs, thyme sprigs, and bay leaf. Season with salt and pepper to taste.
- Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, to allow the flavors to meld. The longer it simmers, the richer the Ribollita soup will become.
- Add the Kale: Add the chopped kale to the soup and cook until it is wilted and tender, about 10-15 minutes.
- Add the Bread: Add the bread cubes to the soup. Stir gently to combine. Let the soup simmer for another 15-20 minutes, allowing the bread to soften and absorb the flavors of the broth. You can also let it sit off the heat for longer to fully incorporate the bread.
- Season and Serve: Taste the Ribollita soup and adjust the seasoning with salt and pepper as needed. Remove the rosemary and thyme sprigs and the bay leaf before serving.
- Serve: Ladle the Ribollita soup into bowls. Drizzle with extra virgin olive oil and sprinkle with grated Parmesan cheese, if desired. Serve hot and enjoy this classic Tuscan dish.
Ribollita soup is a versatile dish that can be enjoyed in various ways. The beauty of this recipe is that it can be adapted to your preferences. Feel free to adjust the vegetables, add other herbs, or experiment with different types of beans. The key is to create a soup that you love.
Serving Suggestions:
- Serve the Ribollita soup with a drizzle of high-quality extra virgin olive oil and a sprinkle of grated Parmesan cheese for an extra layer of flavor.
- Pair it with a crusty loaf of bread for dipping. The bread will soak up the delicious broth.
- Serve Ribollita soup with a side salad for a complete and balanced meal.
- Add a pinch of red pepper flakes for a touch of heat.
- For a richer flavor, you can add a Parmesan rind to the soup while it simmers. Remember to remove it before serving.
Notes and Tips:
- Bread Choice: While Tuscan bread is traditional, any crusty, day-old bread will work well. The bread should be slightly stale to absorb the broth effectively.
- Bean Options: Cannellini beans are classic, but you can substitute with other white beans, such as Great Northern or navy beans.
- Vegetable Variations: Feel free to add other vegetables, such as zucchini, Swiss chard, or other seasonal greens.
- Make Ahead: Ribollita soup tastes even better the next day, as the flavors have more time to meld. It can be made a day or two in advance and stored in the refrigerator.
- Reheating: Reheat the soup gently on the stovetop or in the microwave. You may need to add a little extra broth or water if the soup has become too thick.
- Freezing: Ribollita soup freezes well. Allow the soup to cool completely before freezing in an airtight container. Thaw overnight in the refrigerator before reheating.
Ribollita soup is a culinary gem, offering a taste of Tuscany in every spoonful. It’s a celebration of simple ingredients, transformed into a hearty and flavorful dish. This Ribollita soup recipe provides a delicious and easy-to-follow guide to making this classic Italian soup at home. Whether you’re a seasoned cook or a beginner, you’ll find this recipe rewarding and enjoyable. With its rich flavors and comforting warmth, Ribollita is sure to become a favorite in your household. Enjoy this traditional Italian Ribollita soup!
Remember, the key to a fantastic Ribollita soup is using fresh, high-quality ingredients and allowing the flavors to develop over time. Don’t be afraid to experiment and adjust the recipe to your liking. The beauty of Ribollita lies in its adaptability and the love with which it’s prepared. The core of Ribollita is its ability to transform simple ingredients into something truly special. This recipe allows you to recreate the magic of Tuscan home cooking with your very own Ribollita soup. Enjoy the process of creating this delicious and hearty meal, and savor every bite of your homemade Ribollita soup!
The beauty of Ribollita soup lies in its simplicity and the way it brings together humble ingredients to create a truly satisfying meal. This Ribollita soup recipe is a testament to the Tuscan tradition of making the most of what you have, transforming day-old bread and fresh vegetables into a culinary masterpiece. Ribollita soup is a wonderful way to warm up on a cold day, offering a comforting and flavorful experience. Whether you’re looking for a hearty lunch or a satisfying dinner, Ribollita soup is a perfect choice. Enjoy the process of making this delicious Ribollita soup and savor the taste of Tuscany!
