Ribollita is a Tuscan white bean soup that is thickened with day-old bread. Full of 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. Actually, ribollita means “reboiled.”

My ribollita recipe doesn’t begin with leftovers. However within the Italian custom, it does ship wealthy taste with primary substances. 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, 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 proper chilly climate meal. I hope you like it too!

Ribollita Substances

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

• Bread, in fact! When you have a hunk of stale bread in your counter, now’s the time to make use of it! In the event 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, referred to 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 an alternative of celery. Its anise-like taste provides nice complexity to the soup!
• Garlic – It deepens the soup’s savory taste.
• Contemporary rosemary – For woodsy, citrusy taste. Not a rosemary particular person? Use contemporary thyme as an alternative.
• Vegetable broth – Make selfmade vegetable inventory, or use store-bought.
• Dry white wine and diced tomatoes – They make the broth tangy and vivid.
• Beans – You possibly can’t make Tuscan bean soup with out beans! I like to make use of creamy white beans, akin 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 very scrumptious.
• Parmesan cheese – Simmer a Parmesan rind within the soup so as to add wealthy, nutty taste, and serve with grated Parmesan on high. In the event you’re vegetarian, be sure you search for a model made with vegetarian enzymes (BelGioioso makes a superb one). In the event 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.

The right way to Make Ribollita

In the event you’re beginning with contemporary 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 contemporary 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 several other grinds of pepper and prepare dinner till the greens soften, 10 to fifteen 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 should you choose a thicker ribollita soup.

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 crimson pepper flakes on my bowl for warmth.

Take pleasure in!

Extra Favourite Soup Recipes

In the event you love this recipe, attempt one in all these hearty soups subsequent:

Need to attempt one other Tuscan dish? Try 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 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.

• 8 ounces crusty sourdough bread or ciabatta bread, ideally stale, torn
• 2 tablespoons extra-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 ModeForestall 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 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 several other grinds of pepper and prepare dinner, stirring sometimes, 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. In the event you 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.