Classic Ribollita: Hearty Tuscan Bread and Vegetable Soup
Classic Ribollita: Hearty Tuscan Bread and Vegetable Soup
Classic DishRibollita
Prep: 30 min • Cook: 90 min. A faithful rendition of the iconic Tuscan soup, featuring reboiled stale bread, cannellini beans, kale, savoy cabbage, and other seasonal vegetables, simmered to a thick, satisfying stew.
- Preparation time
- 30 min
- Cooking time
- 1 hr 30 min
- Total time
- 2 hrs
- Servings
- 6
Instructions
Soup Preparation
- 1Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until softened, about 8-10 minutes.
- 2Add minced garlic and cook for 1 minute more until fragrant.
- 3Stir in the chopped savoy cabbage and cook until it begins to wilt, about 5 minutes.
- 4Add the crushed tomatoes, vegetable broth, cooked cannellini beans (reserving some for garnish if desired), and the rosemary sprig.
- 5Bring the soup to a boil, then reduce heat, cover, and simmer for at least 45 minutes, or until vegetables are very tender.
- 6Remove the rosemary sprig. Stir in the chopped kale and the cubed stale bread. Cook, stirring occasionally, until the bread has absorbed liquid and softened, about 15-20 minutes. The soup should be very thick.
- 7Season generously with salt and freshly ground black pepper to taste.
Serving
- 1Ladle the ribollita into bowls. Drizzle with extra virgin olive oil and garnish with reserved cannellini beans, if using.
Nutrition Information
- Calories
- 381 kcal
- Protein
- 15 g
- Fat
- 12 g
- Carbs
- 56 g
| Nutrient | Per serving |
|---|---|
| Calories | 381 kcal |
| Protein | 15 g |
| Fat | 12 g |
| Carbs | 56 g |
Tips
- Soaking dried beans overnight is crucial for tenderness; consider cooking them ahead of time in batches.
- The longer the ribollita simmers after adding the bread, the thicker and more integrated the flavors become.
- Serve hot, garnished with a drizzle of good quality extra virgin olive oil for an authentic Tuscan touch.
