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

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

My ribollita recipe doesn’t begin with leftovers. However within the Italian custom, it does ship wealthy taste with primary elements. I start by sautéing onion, carrot, and celery in a beneficiant glug of olive oil. Then, I add garlic, contemporary 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, and then I end the soup with Tuscan kale and cubes of bread. Tip: Serve the soup with extra toasted bread cubes (aka croutons!) on prime for crunch.

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

Ribollita Components

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

• Bread, in fact! You probably have a hunk of stale bread in your counter, now’s the time to make use of it! When you don’t, comply with the directions within the recipe under for toasting contemporary 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 called a soffritto in Italian. You’ll sauté them in olive oil earlier than including the opposite elements. Tip: For a scrumptious variation on this recipe, attempt utilizing fennel as an alternative 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 contemporary thyme as an alternative.
• Vegetable broth – Make home made vegetable inventory, or use retailer-purchased.
• Dry white wine and diced tomatoes – They make the broth tangy and vivid.
• Beans – You may’t make Tuscan bean soup with out beans! I like to make use of creamy white beans, reminiscent of cannellini beans, however cooked cranberry beans work properly too.
• Kale – Any selection works right here, however Tuscan kale, additionally referred to as lacinato kale or cavolo nero, is very scrumptious.
• Parmesan cheese – Simmer a Parmesan rind within the soup so as to add wealthy, nutty taste, and serve with grated Parmesan on prime. When you’re vegetarian, you’ll want to search for a model made with vegetarian enzymes (BelGioioso makes a very good one). When you’re vegan, be happy to skip it.
• And salt and pepper – To make all of the flavors pop!

Discover the entire recipe with measurements under.

Easy methods to Make Ribollita

When you’re beginning with contemporary bread, step one on this recipe is toasting it. Reduce or tear it into roughly 1-inch items, and unfold it in a good layer on a big baking sheet. Bake in a 350°F oven for 10 to 20 minutes, or till dry. As in comparison with contemporary bread, the dry bread will higher take in 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 grinds of pepper and prepare dinner till the greens soften, 10 to 15 minutes.

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.

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 when you want a thicker ribollita soup.

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

Take pleasure in!

Extra Favourite Soup Recipes

When you love this recipe, attempt one in every of these hearty soups subsequent:

Wish to attempt one other Tuscan dish? Take a look at my panzanella recipe!

Ribollita Recipe

Prep Time: 20 minutes minutes

Cook dinner Time: 40 minutes minutes

Complete Time: 1 hour hr

Serves 6

Ribollita is a Tuscan soup that is full of beans and greens and thickened with bread. Made with easy elements, this traditional Italian dish is a hearty, comforting meal in a bowl.

• 8 ounces crusty sourdough bread or ciabatta bread, ideally stale, torn
• 2 tablespoons additional-virgin olive oil, plus extra for serving
• 1 medium yellow onion, diced
• 2 celery stalks or 1 medium fennel bulb, diced
• 2 medium carrots, diced
• 1 teaspoon sea salt
• Freshly floor black pepper
• 3 garlic cloves, grated
• 1 teaspoon chopped contemporary rosemary
• ¼ cup dry white wine
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1½ cups cooked cannellini beans, drained and rinsed
• Parmesan rind, plus grated cheese for serving
• 1 (8-ounce) bunch lacinato kale, stemmed, leaves torn

Cook dinner ModeStop your display screen from going darkish

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

• Unfold the bread in a good layer on the baking sheet and bake for 10 to 20 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 grinds of pepper and prepare dinner, stirring sometimes, for 10 to 15 minutes, or till very delicate.

• 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. When you like a thicker ribollita, add extra bread.

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