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Monday, July 15, 2024

Ribollita Recipe – Love and Lemons

Ribollita is a Tuscan white bean soup that is thickened with day-old bread. Stuffed with flavorful greens, it is a scrumptious, comforting meal in a bowl.


Ribollita, a basic Tuscan soup, is the definition of a scrumptious meal made with easy substances. We’re speaking actually easy—this flavorful Italian soup was initially a method to stretch leftovers. It was made by reheating bean and vegetable soup and including day-old bread to thicken it. The truth is, ribollita means “reboiled.”

My ribollita recipe doesn’t begin with leftovers. However within the Italian custom, it does ship wealthy taste with fundamental substances. I start by sautéing onion, carrot, and celery in a beneficiant glug of olive oil. Then, I add garlic, recent rosemary, and a splash of white wine. When the wine cooks down, tomatoes, beans, broth, and a Parmesan rind go into the pot. All of it simmers collectively in order that the flavors can develop, after which I end the soup with Tuscan kale and cubes of bread. Tip: Serve the soup with extra toasted bread cubes (aka croutons!) on high for crunch.

This ribollita recipe is savory, hearty, and comforting. To me, it’s the right chilly climate meal. I hope you find it irresistible too!

Ribollita recipe ingredients - stale bread, white beans, vegetables, broth, canned tomatoes, and herbs

Ribollita Elements

Right here’s what you’ll have to make this ribollita recipe:

  • Bread, in fact! If in case you have a hunk of stale bread in your counter, now’s the time to make use of it! For those who don’t, comply with the directions within the recipe under for toasting recent bread. I like to recommend utilizing ciabatta, nation bread, or good crusty sourdough.
  • Onion, carrot, and celery – These greens create the fragrant base of the soup, often known as a soffritto in Italian. You’ll sauté them in olive oil earlier than including the opposite substances. Tip: For a scrumptious variation on this recipe, attempt utilizing fennel as a substitute of celery. Its anise-like taste provides nice complexity to the soup!
  • Garlic – It deepens the soup’s savory taste.
  • Recent rosemary – For woodsy, citrusy taste. Not a rosemary individual? Use recent thyme as a substitute.
  • Vegetable broth – Make home made vegetable inventory, or use store-bought.
  • Dry white wine and diced tomatoes – They make the broth tangy and vibrant.
  • Beans – You possibly can’t make Tuscan bean soup with out beans! I like to make use of creamy white beans, comparable to cannellini beans, however cooked cranberry beans work properly too.
  • Kale – Any selection works right here, however Tuscan kale, additionally known as lacinato kale or cavolo nero, is particularly scrumptious.
  • Parmesan cheese – Simmer a Parmesan rind within the soup so as to add wealthy, nutty taste, and serve with grated Parmesan on high. For those who’re vegetarian, make sure to search for a model made with vegetarian enzymes (BelGioioso makes one). For those who’re vegan, be happy to skip it.
  • And salt and pepper – To make all of the flavors pop!

Discover the whole recipe with measurements under.

Soffritto in Dutch oven

How one can Make Ribollita

For those who’re beginning with recent bread, step one on this recipe is toasting it. Lower or tear it into roughly 1-inch items, and unfold it in an excellent layer on a big baking sheet. Bake in a 350°F oven for 10 to twenty minutes, or till dry. As in comparison with recent bread, the dry bread will higher absorb taste and meld into the soup.

Subsequent, prepare dinner the soffritto. Warmth the olive oil in a big pot or Dutch oven over medium warmth. Add the onion, carrots, celery, salt, and a number of other grinds of pepper and prepare dinner till the greens soften, 10 to fifteen minutes.

Pouring vegetable broth into soup pot with white beans, tomatoes, vegetables, and Parmesan rind

Then, simmer the soup. Stir within the garlic, rosemary, and wine adopted by the tomatoes, broth, beans, and Parmesan rind. Cowl and simmer for 20 minutes to develop the flavors.

Adding stale bread to Tuscan white bean soup

Lastly, add the kale and bread. Uncover the soup and take away the Parmesan rind. Stir within the kale and prepare dinner till it wilts. Add half the bread and season to style, including extra bread for those who favor a thicker ribollita soup.

Recipe Tip

Let’s speak bread! The extra you add to the soup, the thicker it will likely be. Ribollita will be very thick. In her cookbook Salt Fats Acid Warmth, Samin Nosrat notes that her favourite Tuscan ribollita is served on a plate!

However the consistency of your ribollita is as much as you. I like to recommend beginning with half the bread and including extra as desired.

No matter you do, be certain that to save lots of a few of the toasted bread for serving with the soup. It provides satisfying crunch to this in any other case gentle meal!

Ribollita (Tuscan white bean soup) in pot with ladle

Ladle the soup into bowls, and high with toasted bread for crunch. Drizzle with olive oil, and bathe with grated Parm. I additionally like to sprinkle pink pepper flakes on my bowl for warmth.

Get pleasure from!

Make-Forward Ribollita

This ribollita recipe is finest proper after it’s made, because the bread soaks up increasingly more broth the longer it sits. If in case you have leftovers, you’ll be able to retailer them in an hermetic container within the fridge for as much as 3 days, however anticipate the bread to soak up a lot of the broth within the fridge.

If you wish to make the ribollita forward, I like to recommend protecting the bread separate till you’re able to serve. Totally put together the vegetable and bean soup, and retailer it within the fridge for as much as 3 days. Once you’re able to serve, reheat the soup on the stovetop, including bread as desired to thicken it.

Ribollita recipe

Extra Favourite Soup Recipes

For those who love this recipe, attempt considered one of these hearty soups subsequent:

Need to attempt one other Tuscan dish? Try my panzanella recipe!

Ribollita Recipe

Prep Time: 20 minutes

Prepare dinner Time: 40 minutes

Complete Time: 1 hour

Serves 6

Ribollita is a Tuscan soup that is crammed with beans and greens and thickened with bread. Made with easy substances, this basic Italian dish is a hearty, comforting meal in a bowl.

Stop your display from going darkish

  • If utilizing recent bread, preheat the oven to 350°F and line a baking sheet with parchment paper.

  • Unfold the bread in an excellent layer on the baking sheet and bake for 10 to twenty minutes, or till dry. Put aside.

  • Warmth the olive oil in a big pot or Dutch oven over medium warmth. Add the onion, celery, carrots, salt, and a number of other grinds of pepper and prepare dinner, stirring often, for 10 to fifteen minutes, or till very gentle.

  • Add the garlic, rosemary, and wine. Stir, then add the tomatoes, broth, beans, and Parmesan rind. Cowl and simmer for 20 minutes.

  • Uncover and take away the Parmesan rind. Stir within the kale and prepare dinner for five minutes, or till wilted. Stir in half the bread and season to style. For those who like a thicker ribollita, add extra bread.

  • Ladle the ribollita into bowls. Prime with extra bread, if desired. Serve with drizzles of olive oil and grated Parmesan.

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