Description
Ribollita is a traditional Italian bean soup known for its hearty, comforting blend of vegetables, cannellini beans, kale, and rustic bread. This Tuscan classic is simmered to develop rich flavors and thickened with bread for a satisfying and wholesome meal.
Ingredients
Soup Base
- 5 ½ Cups chicken broth
- 1 Can cannellini beans (16-Ounce, drained and rinsed)
- 4 tomatoes (fresh, peeled and chopped)
- 2 carrots (peeled and chopped)
- 1 Stalk celery (chopped)
- 1 red onion (chopped)
- 1 Bunch kale (chopped)
- ½ Cup white wine
- 6 Cloves garlic (minced)
- 2 bay leaves
- ½ Teaspoon Italian seasoning
- ½ Teaspoon rosemary (dried)
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ¼ Teaspoon red pepper flakes
Other Ingredients
- 4 Ounces bread (Italian or sourdough, cut into 1-inch cubes)
- 3 Tablespoons olive oil (plus more for serving)
- Parmesan cheese (freshly grated, for garnish)
Instructions
- Sauté the vegetables: In the bottom of a soup pan, drizzle 2 to 3 Tablespoons of olive oil. Add the carrots, onions, and celery to the pan. Sauté the vegetables on medium-high heat until they begin to soften, about 5-7 minutes.
- Add garlic and seasonings: Add the minced garlic, bay leaves, Italian seasoning, dried rosemary, salt, black pepper, and red pepper flakes to the pan. Mix well and continue to sauté until the garlic starts to gain a light caramel color, about 2 minutes.
- Sauté tomatoes and deglaze: Add the peeled and chopped tomatoes to the pan and sauté for another 2-3 minutes to release their juices. Then, deglaze the pan with the white wine, scraping up any browned bits from the bottom.
- Simmer the soup: Pour in the chicken broth and add the drained cannellini beans. Bring the mixture to a boil, then reduce the heat to low and cover. Let the soup simmer gently for at least 30 minutes to meld flavors.
- Prepare the bread: While the soup simmers, cut the Italian or sourdough bread into 1-inch cubes and set aside.
- Add kale and cook: After the soup has simmered 30 minutes, add the chopped kale. Continue cooking until the kale is tender, about 10-15 minutes.
- Thicken the soup: Add the bread cubes to the soup. Using a wooden spoon or spatula, push the bread into the soup so it begins to break down and thicken the soup. Adjust the amount of bread to reach your preferred consistency, from lightly thickened soup to stew-like texture.
- Garnish and serve: Serve the Ribollita hot, garnished with freshly grated Parmesan cheese and a drizzle of olive oil for added flavor.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Day-old or stale bread works best as it absorbs the soup and thickens nicely.
- You can add other vegetables like zucchini or potatoes to customize the soup.
- Ribollita tastes even better the next day as the flavors deepen.
- Adjust salt and pepper according to taste before serving.
