Experience the hearty and wholesome flavors of Traditional Ribollita. This classic Tuscan soup is a delicious blend of vegetables, beans, and stale bread, creating a comforting and nutritious meal. Follow this recipe to enjoy a true taste of Tuscany in your kitchen.
Inspiring Quote
“The discovery of a new dish does more for the happiness of mankind than the discovery of a star.” – Jean Anthelme Brillat-Savarin
Recipe Description
Ribollita is a traditional Tuscan soup that translates to “reboiled,” reflecting its origins as a dish made from reheated leftovers. This rustic soup is deeply rooted in the peasant cooking of Tuscany, where nothing went to waste. Ribollita is made with a variety of vegetables such as kale, carrots, and celery, along with cannellini beans and stale bread, which thickens the soup and adds texture. This dish is a perfect example of how simple, high-quality ingredients can be transformed into a hearty and satisfying meal. Traditionally, Ribollita was made on Fridays, when meat was not consumed, and it became even more flavorful after being reheated the next day. Enjoy this authentic recipe that brings the comforting and robust flavors of Tuscany to your table.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 bunch of kale, chopped and tough stems removed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups stale bread, cut into cubes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Extra virgin olive oil (for drizzling)
Procedure
- Prepare the Vegetables: Begin by dicing the onion, garlic, carrots, celery, and zucchini. Chop the kale and set aside.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the Vegetables: Stir in the carrots, celery, and zucchini. Cook for about 5 minutes, allowing the vegetables to soften slightly.
- Incorporate Tomatoes and Broth: Add the diced tomatoes (with their juice) and the vegetable broth to the pot. Stir to combine.
- Add Beans and Kale: Stir in the cannellini beans and chopped kale. Add the dried thyme and rosemary, and season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Add Stale Bread: Stir in the cubes of stale bread, allowing them to soak up the broth and break down into the soup. Continue to cook for another 10 minutes, stirring occasionally.
- Finish and Serve: Taste and adjust the seasoning if necessary. Ladle the soup into bowls and garnish with chopped fresh parsley and a drizzle of extra virgin olive oil.
Conclusion
Enjoy your homemade Traditional Ribollita, a comforting and hearty soup that embodies the essence of Tuscan cuisine. Perfect for a cozy meal, this soup is sure to become a family favorite.
Additional Notes
- Ribollita is even more delicious the next day after the flavors have had time to meld together.
- Serve with a side of crusty bread for a complete meal.
Beverage Pairings
Ribollita pairs well with:
- Wine: A robust red wine such as Chianti or Sangiovese complements the rich flavors of the soup.
- Beer: A light ale or a wheat beer works well with this dish.
- Non-alcoholic: A sparkling water with a twist of lemon or a hearty apple cider are great options.
