Ribollita is a hearty Italian soup that’s packed with delicious veggies, beans, and bread. It’s perfect for warming you up on a chilly day!
This dish is like a cozy hug in a bowl! I love using leftover bread to soak up all the tasty flavors. It’s so easy to make, and the leftovers taste even better the next day!
Key Ingredients & Substitutions
Olive Oil: A good quality extra virgin olive oil is key for flavor. If you need a substitute, canola oil or avocado oil works in a pinch, although they won’t have the same taste.
Onion: Yellow onions are a great choice for Ribollita due to their sweetness. If you’re out, shallots or even leeks can bring a unique flavor.
Kale: Tuscan kale, known as cavolo nero, is traditional, but regular kale or even Swiss chard can replace it. Spinach is a quicker-cooking alternative.
Cannellini Beans: Known for their creamy texture, these beans give depth to the soup. If unavailable, white kidney beans or navy beans are good substitutes.
Bread: Stale Tuscan bread is ideal, but any rustic bread will do. If gluten-free, use a gluten-free bread that can hold up in the soup.
How Do I Make Sure My Vegetables Are Perfectly Softened?
Softened veggies set a great base for your Ribollita. Start by cooking the onions, carrots, and celery until they’re tender; this usually takes about 7-8 minutes. Stir them often to avoid burning. A pinch of salt helps draw out moisture, speeding up the softening process.
- Cook over medium heat and don’t rush it. If you add the garlic too early, it might burn—keep it for the last couple of minutes before adding tomatoes.
- Use the freshest veggies for the best flavor. You can chop them ahead to save time during cooking.
With these tips, your Ribollita will be rich, flavorful, and comforting, perfect for any day! Enjoy it with a sprinkle of Parmesan and a drizzle of olive oil on top!
How to Make Ribollita
Ingredients You’ll Need:
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 small bunch kale or cavolo nero (Tuscan kale), chopped
- 2 cups cooked cannellini beans (or 1 can, drained and rinsed)
- 4 cups vegetable or chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 4 thick slices of stale Tuscan bread or rustic country bread, crusty and roughly torn or cubed
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe will take you about 15 minutes of prep time and around 30-40 minutes to cook. Total time is approximately 55-60 minutes from start to finish. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Prepare the Base:
Start by heating the olive oil in a large soup pot over medium heat. Once the oil is hot, add the chopped onion, diced carrots, and diced celery along with a pinch of salt. Cook this mixture, stirring occasionally, until the vegetables become soft. This should take about 7-8 minutes.
2. Add Garlic:
Once your base vegetables are softened, add the minced garlic. Cook for another 1-2 minutes until the garlic is fragrant, which will enhance your soup’s flavor.
3. Incorporate the Tomatoes and Herbs:
Next, stir in the can of diced tomatoes along with the dried thyme and rosemary. Let this cook for about 2 more minutes, allowing the flavors to combine nicely.
4. Bring in the Broth:
Pour in the broth and bring the whole mixture to a gentle simmer. This step helps all the ingredients come together in a rich, comforting soup.
5. Add Beans and Kale:
Add the cannellini beans and chopped kale to the pot. Continue to simmer gently for about 20-30 minutes. This will allow the kale to become tender and all the flavors to meld perfectly.
6. Season to Taste:
After simmering, check the soup and season it with salt and freshly ground black pepper according to your taste preferences.
7. Mix in the Bread:
Now, add the torn or cubed bread pieces to the soup. Stir gently and let them soak up all the broth for about 5 minutes. This will thicken the soup and give it that classic Ribollita texture.
8. Serve and Enjoy:
When ready to serve, ladle the Ribollita into bowls and top each serving with a generous sprinkle of freshly grated Parmesan cheese. Drizzle with a little extra olive oil if you like, then dig in and enjoy this warm and hearty Tuscan dish!
Bon Appétit!
Can I Use Fresh Kale Instead of Tuscan Kale?
Absolutely! While Tuscan kale, or cavolo nero, is traditional, any fresh kale variety will work well. Just be sure to remove any tough stems, and chop it into bite-sized pieces for even cooking.
What Can I Use Instead of Cannellini Beans?
If you don’t have cannellini beans, you can substitute them with white kidney beans or navy beans. They’ll provide a similar creamy texture to your Ribollita.
How Do I Store Leftovers?
Store any leftover Ribollita in an airtight container in the refrigerator for up to 3 days. You may need to add a little water or broth when reheating, as the bread may absorb some of the liquid.
Can I Make This Recipe Vegan?
Yes! Ribollita is naturally vegetarian. To ensure it’s vegan, just make sure to use vegetable broth and skip the Parmesan cheese or use a vegan cheese alternative for serving.
