Traditional Tuscan Ribollita Soup Recipe

Ingredients

  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 can (14 ounces) diced tomatoes
  • 3 potatoes, peeled and diced
  • 1 bunch kale, stemmed and chopped
  • 1/2 head savoy cabbage, chopped
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 loaf day-old Italian bread, torn into pieces
  • 8 cups vegetable broth
  • 1/2 cup freshly grated Parmesan cheese, for serving

Steps and instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, salt, and pepper. Cook until the vegetables are tender, about 10 minutes.
  2. Add the tomatoes to the pot and stir well. Cook for another 5 minutes.
  3. Add the potatoes, kale, cabbage, and beans to the pot. Stir well to combine with the other ingredients.
  4. Add the torn pieces of bread to the pot. Pour the vegetable broth over all the ingredients. Stir well.
  5. Bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour. Stir occasionally.
  6. Remove the pot from the heat. Let the soup cool slightly before serving.
  7. Ladle the soup into bowls. Sprinkle each serving with some of the grated Parmesan cheese. Serve warm.

Tools for making

  • Large pot - A pot big enough to hold all the ingredients and allow for stirring.
  • Cutting board - A surface for chopping and preparing the vegetables.
  • Knife - A sharp knife for cutting and mincing the vegetables.
  • Wooden spoon - A sturdy spoon for stirring the soup while it simmers.
  • Ladle - A ladle for serving the soup into bowls.
  • Grater - A tool for grating the Parmesan cheese.

Recipe variations

  • Use vegetable broth instead of the traditional vegetable broth for a meat-free version.
  • Add pancetta or bacon for a smoky flavor.
  • Replace the cannellini beans with chickpeas or white kidney beans.
  • Add other vegetables like zucchini, bell peppers, or leeks.
  • Experiment with different herbs and spices such as thyme, rosemary, or red pepper flakes.
  • Add a splash of balsamic vinegar or lemon juice for a tangy twist.
  • Serve the Ribollita over cooked pasta or rice for a heartier meal.
  • Top the soup with a dollop of pesto or a sprinkle of grated Parmesan cheese for added flavor.
  • Use gluten-free bread or croutons to make the recipe gluten-free.
  • For a vegan version, omit the Parmesan cheese or use a vegan cheese substitute.

Recipe overview

Get ready to dive into the hearty and comforting world of Tuscan cuisine with this Ribollita recipe. Ribollita, meaning 'reboiled' in Italian, is a classic soup that features a medley of fresh vegetables, beans, and stale bread. It's a perfect example of how simple ingredients can transform into a flavorful and satisfying meal. This soup is ideal for a cold day, and it offers a great way to make use of leftover bread. The end result is a thick, stew-like soup that is both filling and delicious. Topped off with a sprinkle of Parmesan cheese, this dish is sure to become a favorite. Enjoy the process, and most importantly, the taste!

Common questions

  1. Can I use a different type of oil instead of olive oil? Yes, you can use a different type of oil such as vegetable oil or canola oil as a substitute for olive oil in this recipe.
  2. Can I use fresh tomatoes instead of canned tomatoes? Absolutely! You can use fresh tomatoes instead of canned tomatoes. Simply chop about 3-4 medium-sized tomatoes and add them to the pot.
  3. Do I have to use day-old bread? Using day-old bread is traditionally preferred in Ribollita to add texture and thickness to the soup. However, if you don't have day-old bread, you can use fresh bread. Just be aware that it may break down more quickly and result in a slightly softer texture.
  4. Can I add other vegetables to the soup? Certainly! Ribollita is a versatile soup, and you can add other vegetables like zucchini, bell peppers, or spinach based on your preference. Just make sure to adjust the cooking time accordingly.
  5. Can I make Ribollita in advance? Yes, Ribollita actually tastes better when made in advance, as it allows the flavors to meld together. You can refrigerate the soup for up to 3 days and reheat it before serving.
  6. Can I freeze Ribollita? Yes, Ribollita freezes well. Allow the soup to cool completely, then transfer it to an airtight container or freezer bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving dishes and utensils

  • Large pot - A pot large enough to hold all the ingredients and simmer the soup.
  • Ladle - Essential for serving the soup into bowls.
  • Soup bowls - Bowls to serve the ribollita.
  • Grater - To grate the Parmesan cheese for garnishing.

Origin stories

In the verdant rolling hills of Tuscany, Italy, frugality and creativity in the kitchen have given birth to some of the most beloved dishes. Ribollita is one such marvel. Its name, meaning "reboiled," tells its humble story. Traditionally, the day's leftover minestrone was thickened with stale bread and reheated for the next meal, resulting in a hearty, comforting stew. This dish exudes the Tuscan ethos of finding beauty in simplicity, using a handful of local, readily available ingredients to create a meal that warms both the body and soul. Each spoonful tastes of history and pays homage to the ability of Tuscan cooks to create much out of little. Isn't it captivating to think that a soup born out of necessity can fill our bowls with such gratifying sustenance?

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.