Authentic Ribollita
Traditional Italian reboiled vegetable and bread soup from Tuscany.
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