Ribollita is a classic Tuscan soup made with vegetables, beans, and bread. This comforting dish is known for its rich flavors that develop even more when reheated, making it a perfect meal for cold days.
Authentic Ribollita :
If you love hearty and wholesome soups, Ribollita is a must-try. Made with leftover bread, cannellini beans, and seasonal vegetables, this traditional Italian soup is a symbol of rustic, peasant-style cooking that brings warmth and nourishment to every bite.
History of the Recipe :
Ribollita, meaning “reboiled,” has its origins in Tuscany, Italy. It was originally made by peasants who reheated leftover vegetable soup with stale bread to create a new, flavorful dish. Dating back to the Middle Ages, this soup remains a staple in Italian kitchens, celebrated for its simplicity and ability to use leftover ingredients.
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Authentic Ribollita
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bunch kale or Swiss chard, chopped
- 1/2 small cabbage, shredded
- 1 can (400g) diced tomatoes
- 2 cups cooked cannellini beans (or 1 cup dried, soaked overnight and cooked)
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper to taste
- 2 cup stale bread, torn into pieces
- 1/4 cup Parmesan cheese (optional)
- Extra olive oil for drizzling
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic, cooking until softened (about 5 minutes).
- Add greens and tomatoes: Stir in kale, cabbage, and diced tomatoes. Cook for another 5 minutes.
- Simmer the soup: Add the beans, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 45 minutes.
- Incorporate the bread: Stir in the stale bread and let it soak into the soup, thickening the texture.
- Reboil the soup: Traditionally, Ribollita is left to cool and then reheated the next day for even better flavors.
- Serve and enjoy: Drizzle with extra olive oil and sprinkle Parmesan cheese if desired. Serve warm.
Notes
- Ribollita tastes even better the next day, as the flavors meld together.
- If using dried beans, soak them overnight and cook them separately before adding them to the soup.
- For a vegan version, skip the Parmesan cheese or use a dairy-free alternative
Tips for Authentic Ribollita :
- Use rustic, crusty bread for the best texture.
- Add extra broth if you prefer a thinner consistency.
- Drizzle high-quality extra virgin olive oil for authentic Tuscan flavor.
FAQS for Authentic Ribollita :
Q: Can I make Ribollita in advance?
A: Yes! This soup is best when made a day ahead and reheated before serving.
Q: What type of bread should I use?
A: Traditional Tuscan bread or any stale, crusty bread works best.
Q: Can I freeze Ribollita?
A: Yes! Store in an airtight container and freeze for up to 3 months. Thaw and reheat before serving.
Conclusion :
Ribollita is a simple yet delicious dish that showcases the beauty of Tuscan cuisine. With its rich, hearty texture and deep flavors, this soup is a perfect way to use up leftovers while enjoying an authentic taste of Italy. Try it once, and it will become a staple in your kitchen!