Description
Tuscan Ribollita Soup is a traditional Italian vegetable soup known for its hearty texture and rich flavors. Made with a medley of vegetables, cannellini beans, and day-old crusty bread, this comforting soup is simmered slowly on the stovetop to meld the ingredients together, offering a nutritious and satisfying meal perfect for any season.
Ingredients
Scale
Vegetables and Beans
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 small potato, peeled and diced
- 1 small zucchini, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups chopped kale or cavolo nero
Liquids and Seasonings
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- Extra olive oil for drizzling
Bread
- 4 cups day-old crusty bread, cubed
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery and sauté for 5-6 minutes until they soften and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to develop its aroma without burning.
- Add Main Ingredients: Mix in the diced tomatoes, peeled and diced potato, zucchini, cannellini beans, and vegetable broth. Then add dried thyme, dried rosemary, and the bay leaf for seasoning.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes, allowing the vegetables to become tender and flavors to blend.
- Add Greens: Remove the bay leaf and stir in the chopped kale or cavolo nero. Cook for another 5 minutes until the greens are wilted and tender.
- Thicken with Bread: Add the cubed day-old crusty bread to the soup and stir well, letting it absorb the liquid and thicken the soup to a hearty consistency.
- Season and Serve: Adjust seasoning with salt and black pepper to your taste. Serve the soup warm, drizzled with extra olive oil for added richness.
Notes
- Traditionally, ribollita uses leftover bread which helps thicken the soup and adds texture.
- Leftovers taste even better the next day as flavors continue to meld.
- For an extra depth of flavor, add a splash of balsamic vinegar before serving.
