Ribollita Recipe – Love and Lemons


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


Ribollita


Ribollita, a vintage Tuscan soup, is the definition of a scrumptious meal made with easy substances. We’re speaking in reality easy—this flavorful Italian soup used to be firstly a approach to stretch leftovers. It used to be made through reheating bean and vegetable soup and including day-old bread to thicken it. If truth be told, ribollita manner “reboiled.”

My ribollita recipe doesn’t get started with leftovers. However within the Italian custom, it does ship wealthy taste with fundamental substances. I start through sautéing onion, carrot, and celery in a beneficiant glug of olive oil. Then, I upload garlic, contemporary rosemary, and a touch of white wine. When the wine chefs down, tomatoes, beans, broth, and a Parmesan rind move into the pot. All of it simmers in combination in order that the flavors can increase, 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 best for crunch.

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


Ribollita recipe ingredients - stale bread, white beans, vegetables, broth, canned tomatoes, and herbs


Ribollita Elements

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

  • Bread, after all! You probably have a hunk of stale bread in your counter, now’s the time to make use of it! Should you don’t, practice the directions within the recipe beneath for toasting contemporary bread. I like to recommend the usage of ciabatta, nation bread, or just right crusty sourdough.
  • Onion, carrot, and celery – Those greens create the fragrant base of the soup, referred to as a soffritto in Italian. You’ll sauté them in olive oil sooner than including the opposite substances. Tip: For a scrumptious variation in this recipe, take a look at the usage of fennel as a substitute 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. Now not a rosemary particular person? Use contemporary thyme as a substitute.
  • Vegetable broth – Make do-it-yourself vegetable inventory, or use store-bought.
  • Dry white wine and diced tomatoes – They make the broth tangy and vivid.
  • Beans – You’ll’t make Tuscan bean soup with out beans! I really like to make use of creamy white beans, corresponding to cannellini beans, however cooked cranberry beans paintings effectively too.
  • Kale – Any selection works right here, however Tuscan kale, often known as lacinato kale or cavolo nero, is particularly scrumptious.
  • Parmesan cheese – Simmer a Parmesan rind within the soup so as to add wealthy, nutty taste, and serve with grated Parmesan on best. Should you’re vegetarian, make sure you search for a logo made with vegetarian enzymes (BelGioioso makes a just right one). Should you’re vegan, be happy to skip it.
  • And salt and pepper – To make all of the flavors pop!

In finding the whole recipe with measurements beneath.


Soffritto in Dutch oven


Learn how to Make Ribollita

Should you’re beginning with contemporary bread, step one on this recipe is toasting it. Lower or tear it into kind of 1-inch items, and unfold it in a fair layer on a big baking sheet. Bake in a 350°F oven for 10 to twenty mins, or till dry. As in comparison to 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. Upload the onion, carrots, celery, salt, and several other grinds of pepper and prepare dinner till the greens melt, 10 to fifteen mins.


Pouring vegetable broth into soup pot with white beans, tomatoes, vegetables, and Parmesan rind


Then, simmer the soup. Stir within the garlic, rosemary, and wine adopted through the tomatoes, broth, beans, and Parmesan rind. Duvet and simmer for 20 mins to increase the flavors.


Adding stale bread to Tuscan white bean soup


After all, upload the kale and bread. Discover the soup and take away the Parmesan rind. Stir within the kale and prepare dinner till it wilts. Upload part the bread and season to style, including extra bread in the event you desire a thicker ribollita soup.

Recipe Tip

Let’s communicate bread! The extra you upload to the soup, the thicker it’s going to be. Ribollita can also be very thick. In her cookbook Salt Fats Acid Warmth, Samin Nosrat notes that her favourite Tuscan ribollita is served on a plate!

However the consistency of your ribollita is as much as you. I like to recommend beginning with part the bread and including extra as desired.

No matter you do, you’ll want to save one of the vital toasted bread for serving with the soup. It provides gratifying crunch to this differently comfortable meal!


Ribollita (Tuscan white bean soup) in pot with ladle


Ladle the soup into bowls, and best 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.

Experience!

Make-Forward Ribollita

This ribollita recipe is highest proper after it’s made, because the bread soaks up increasingly broth the longer it sits. You probably have leftovers, you’ll be able to shop them in an hermetic container within the fridge for as much as 3 days, however be expecting the bread to take in a lot of the broth within the refrigerator.

If you wish to make the ribollita forward, I like to recommend retaining the bread separate till you’re in a position to serve. Totally get ready the vegetable and bean soup, and shop it within the fridge for as much as 3 days. Whilst you’re in a position to serve, reheat the soup at the stovetop, including bread as wanted to thicken it.


Ribollita recipe


Extra Favourite Soup Recipes

Should you love this recipe, take a look at such a hearty soups subsequent:

Need to take a look at some other Tuscan dish? Take a look at my panzanella recipe!

Ribollita Recipe

Prep Time: 20 mins

Prepare dinner Time: 40 mins

Overall Time: 1 hour

Serves 6

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

Save you your display screen from going darkish

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

  • Unfold the bread in a fair layer at the baking sheet and bake for 10 to twenty mins, or till dry. Put aside.

  • Warmth the olive oil in a big pot or Dutch oven over medium warmth. Upload the onion, celery, carrots, salt, and several other grinds of pepper and prepare dinner, stirring every so often, for 10 to fifteen mins, or till very comfortable.

  • Upload the garlic, rosemary, and wine. Stir, then upload the tomatoes, broth, beans, and Parmesan rind. Duvet and simmer for 20 mins.

  • Discover and take away the Parmesan rind. Stir within the kale and prepare dinner for five mins, or till wilted. Stir in part the bread and season to style. Should you like a thicker ribollita, upload extra bread.

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


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