Name: Ribollita Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: . Bread; 8 ounces crusty sourdough bread or ciabatta bread (ideally stale, torn); . Vegetables; 2 tablespoons extra-virgin olive oil (plus more for serving); 1 medium yellow onion (diced); 2 stalks celery (or 1 medium fennel bulb, diced); 2 medium carrots (diced); 1 teaspoon sea salt; Freshly ground black pepper; 3 cloves garlic (grated); 1 teaspoon chopped fresh rosemary; ¼ cup dry white wine; 1 14-ounce can diced tomatoes; 4 cups vegetable broth; 1½ cups cooked cannellini beans (drained and rinsed); 1 Parmesan rind (plus grated cheese for serving); 1 8-ounce bunch lacinato kale (stemmed, leaves torn)

Welcome to the heartwarming world of Ribollita, a traditional Tuscan soup that’s perfect for cozy evenings. This dish is a delightful mix of hearty vegetables, savory beans, and crusty bread—it’s comfort food at its best!

Tips for the Best Ribollita

Using stale bread is ideal, as it absorbs the flavors beautifully. Plus, don’t skip the olive oil drizzle before serving; it adds a lovely richness!

Why You'll Love It

This Ribollita is not only delicious but also a fantastic way to use up leftover bread and veggies. Trust me, you’ll love it!

Ingredients

Instructions

Prep the Bread:
Step 1

- Prepare the Oven: If using fresh bread, preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2

- Bake the Bread: Spread the bread in an even layer on the baking sheet and bake for 10 to 20 minutes, or until dry. Set aside.
Cook the Vegetables:
Step 3

- Sauté the Veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.
Step 4

- Combine Ingredients: Add the garlic, rosemary, and wine. Stir, then add the tomatoes, broth, beans, and Parmesan rind. Cover and simmer for 20 minutes.
Step 5

- Finish the Soup: Uncover and remove the Parmesan rind. Stir in the kale and cook for 5 minutes, or until wilted. Stir in half the bread and season to taste. If you like a thicker ribollita, add more bread.
Step 6

- Serve: Ladle the ribollita into bowls. Top with more bread, if desired. Serve with drizzles of olive oil and grated Parmesan.

Nutrition

Calories: 350, Fat: 10g, Carbs: 50g, Protein: 15g

Cooking techniques

Simmering and sautéing are key techniques in making this Ribollita. Allowing the flavors to meld together during simmering creates a rich and hearty soup.

Variations or substitutions

Feel free to substitute other leafy greens for kale, like spinach or Swiss chard. You can also use other types of beans if cannellini beans aren’t available.

Storage tips

Leftovers can be stored in an airtight container in the fridge for up to 4 days. The flavors only get better the next day!

Notes

For a vegetarian version, ensure the vegetable broth is free of animal products.