International Cuisine > Italian Cuisine > Soups & Stews (Italian) > Ribollita Recipe
Authentic Tuscan Ribollita Soup
Experience the rustic flavors of Tuscany with this hearty Ribollita recipe. This traditional bread and vegetable soup is packed with nutrients and bursting with authentic Italian taste. Perfect for a chilly evening or a comforting meal.
Ingredients
- 3 tablespoons Olive Oil
- 1 medium, chopped Onion
- 2 medium, chopped Carrots
- 2 chopped Celery Stalks
- 3 cloves, minced Garlic
- 28 ounces Canned Diced Tomatoes
- 15 ounces, drained and rinsed Cannellini Beans
- 6 cups Vegetable Broth
- 1 bunch, chopped Cavolo Nero (or Tuscan Kale)
- 8 ounces, crusty, cut into 1-inch cubes Day-Old Tuscan Bread
- 1/4 cup, chopped Fresh Basil
- For grating Parmesan Cheese
- To taste Salt and Pepper
Sauté the Vegetables
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and slightly translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add Tomatoes and Beans
Pour in the canned diced tomatoes (with their juices) and the drained and rinsed cannellini beans. Stir well to combine all the ingredients. The acidity from the tomatoes will add depth to the soup's flavor.
Simmer in Broth
Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes. This allows the flavors to meld together beautifully.
Incorporate the Kale
Add the chopped cavolo nero (Tuscan kale) to the soup. Stir it in and continue to simmer, covered, for another 15 minutes, or until the kale is tender and wilted. The kale provides a slightly bitter, earthy note that complements the other flavors.
Add the Bread
Stir in the cubed day-old Tuscan bread. The bread will soak up the liquid and thicken the soup, giving it its characteristic hearty texture. Simmer for an additional 15-20 minutes, stirring occasionally, until the bread has broken down and the soup has reached a thick, stew-like consistency.
Season and Serve
Season the Ribollita with salt and pepper to taste. Adjust the seasoning as needed to achieve your desired flavor profile. Ladle the soup into bowls and garnish with fresh basil and grated Parmesan cheese. A drizzle of extra virgin olive oil is also a nice touch.
Nutrition Facts Estimated per 100g of product
Note: These values are approximate and can vary based on specific ingredients and portion sizes.
Other Important Considerations for Nutrition
Ribollita is a good source of dietary fiber, vitamins, and minerals due to its high vegetable content. It can be customized to fit various dietary needs. To make it gluten-free, use gluten-free bread. For a vegan version, ensure the vegetable broth is plant-based and omit the Parmesan cheese. Keep in mind that adding more bread will increase the carbohydrate content.
FAQ
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What if I can't find Cavolo Nero (Tuscan Kale)?
If you can't find Cavolo Nero, you can substitute it with other types of kale, such as curly kale or even spinach. Keep in mind that the flavor profile may slightly differ, but the soup will still be delicious. -
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. You'll need about 1.5 to 2 pounds of ripe tomatoes. Blanch them, peel off the skin, and chop them before adding them to the soup. Adjust the cooking time accordingly, as fresh tomatoes may require slightly longer to cook down. -
How long does Ribollita keep?
Ribollita keeps well in the refrigerator for up to 3-4 days. In fact, many people find that the flavors improve the next day as the soup continues to meld together. Reheat it gently on the stovetop or in the microwave before serving.