Description
Ribollita is a traditional Tuscan soup made with cannellini beans, hearty vegetables, and rustic bread that thickens the soup into a comforting and flavorful meal. This vegetable and bean soup is simmered to perfection, making it a wholesome and satisfying dish ideal for cooler days or any time you’re craving authentic Italian comfort food.
Ingredients
Vegetables and Broth
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cups chopped kale or cabbage
- 1 can crushed tomatoes (about 14 oz)
- 6 cups vegetable broth
Beans and Bread
- 2 cups cooked cannellini beans (or canned, drained and rinsed)
- 2 cups cubed rustic bread (preferably stale)
Seasonings and Oils
- 2–3 cloves garlic, minced
- Olive oil for sautéing and drizzling
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the base vegetables: Heat a few tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables soften and the onions become translucent, about 5-7 minutes.
- Add beans, tomatoes, and broth: Stir in the cannellini beans and crushed tomatoes. Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Simmer the soup: Let the soup simmer uncovered for approximately 20 minutes, allowing the flavors to meld and the vegetables to become tender.
- Add kale and bread: Stir in the chopped kale or cabbage and the cubed bread. The bread will soak up the broth and help thicken the soup, giving ribollita its traditional hearty texture.
- Cook until thickened: Continue cooking for about 10 more minutes, stirring occasionally, until the soup is thick and the bread has broken down into the broth, creating a rich consistency.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and drizzle with extra virgin olive oil before serving for added richness.
Notes
- Ribollita means “reboiled” in Italian, reflecting the tradition of reheating the soup to deepen its flavor. It tastes even better the next day.
- Use day-old, crusty rustic bread to achieve the proper texture.
- Feel free to substitute kale with cabbage depending on availability or preference.
- Add a pinch of red pepper flakes for a hint of spice if desired.
- Leftovers can be stored refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
