This classic Tuscan soup is pure comfort and packed with nutritious beans and veggies.
Ribollita is a traditional Italian soup that’s delicious to try anytime you need a comforting meal in a bowl. The soup is not only fabulously rich in flavor, but also one that proudly reflects its humble Tuscan roots. It’s famous for making the most of simple, healthy ingredients, many of them leftovers, like the day-old bread that gives it its signature hearty texture.
The name ribollita means “boiled again” or “reboiled” in Italian. This soup was a way for thrifty cooks to use up leftover vegetables and beans remaining from the week. The soup was thickened with scraps of stale bread. Though originally created to prevent food waste, it is now celebrated as a satisfying, convenient dish that improves in flavor with each passing day.
Ribollita has many variations. The soup was traditionally prepared in autumn and winter, which is why it includes vegetables like kale, available in the cooler months. That said, there is an almost unlimited number of ingredients you can use as replacements or add in for flavor and texture. So feel free to keep it true to its roots as a no-waste dish and use up what you have on hand!
Is Ribollita Healthy?
Not only is this soup mouthwatering, but its wholesome ingredients make it a healthy and satisfying option. Loaded with kale and beans, the recipe is rich in essential nutrients and fiber. Olive oil adds healthy fats, while the absence of cream or excessive salt makes it a particularly good soup choice. If you want more greens, you can also add some cabbage and chard for extra vitamins and minerals and an even heartier texture. And you could also boost the soup with lean meat or chicken for more protein.
What Kind Of Bread Should Be Used In Ribollita?
The type of leftover bread you use should be based on what you have on hand, but something crusty, hearty, and slightly stale is the classic choice. Italian bread or baguette works great because most chunks will have a portion of thick crust to help the bread hold its shape when soaking in the broth. Both these breads are also mild in flavor, so they’ll blend in with the broth well. Ciabatta or crusty country bread would also be a good choice for the same reasons. But you could definitely use a more strongly flavored one like sourdough or even a mild rye, both of which tend to have a dense structure that would work well. Avoid soft breads like your regular sandwich slices as they’re likely to become mushy and fall apart.
How To Make Ahead And Store
You can make the soup up to 4 days ahead, cool it completely and store it in airtight containers in the fridge. Most people prefer the soup with the bread soaked but not completely fallen apart, so if you know you’re making it ahead, you can add the bread while you’re reheating it on the stove. If you do store it with the bread in, you’ll probably want to adjust the thickness by adding a bit more broth before serving. And you can definitely freeze the soup for up to 3 months.
Serving Suggestions
A mixed green salad would be a perfect side for this hearty soup. Bread lovers may want even more bread on the side, and adding a board with one or more cheeses or perhaps prosciutto or dried sausage would be fabulous. For additional cozy soup recipes, try ribollita’s cousin Minestrone, a classic Chicken Soup, or this delicious Lentil Soup.
Ingredients
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 1 large yellow onion diced
- 2 celery stalks diced
- 2 carrots diced
- 4 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine
- 1 (28-ounce) can whole peeled tomatoes hand-crushed
- 4 cups low-sodium vegetable broth
- 1 Parmesan cheese rind optional
- 2 cups cooked cannellini beans
- 1 bunch lacinato kale stems removed and leaves chopped
- 6 slices day-old Italian bread torn into pieces
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots and cook until softened, about 10 minutes.
- Stir in garlic and red pepper flakes and cook for 1 minute. Pour in white wine and let it reduce slightly.
- Add crushed tomatoes and vegetable broth. Bring to a simmer and add the Parmesan rind if using.
- Simmer the soup for 20 minutes, then add cannellini beans and kale. Cook until the kale is tender, about 10 minutes.
- Stir in the torn bread pieces and cook until the bread is soaked and the soup thickens, about 10 minutes. Season with salt and pepper.
- Serve hot, drizzled with extra olive oil if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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