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Ribollita

Ribollita

Ribollita is a thick, Tuscan bread soup that embodies comfort food with its rich flavors and hearty ingredients. Traditionally made by reheating leftover minestrone and adding stale bread, this dish is a celebration of using humble ingredients to create something extraordinary.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Italian
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 1/4 cup Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced small
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced or thinly sliced
  • 2 cans (15 oz each) Cannellini Beans, one rinsed and mashed
  • 1 large bunch Dinosaur Kale (Lacinato), stems removed and leaves chopped
  • 1/2 small head Savoy Cabbage, shredded
  • 1 can (14.5 oz) Canned Diced Tomatoes, with juices
  • 6 cups Vegetable or Chicken Broth, low-sodium
  • 1/2 loaf Stale Tuscan Bread, torn into chunks
  • 1 sprig Fresh Rosemary
  • 1 sprig Fresh Thyme
  • 1/2 teaspoon Red Pepper Flakes
  • Salt and Black Pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 10-12 minutes until softened.
  2. Stir in minced garlic and red pepper flakes, cooking for another 2 minutes until fragrant.
  3. Add canned tomatoes with juices, then stir in chopped kale and cabbage until slightly softened.
  4. Incorporate mashed and whole cannellini beans, pour in broth, and add herb sprigs. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for at least 45 minutes.
  5. Taste and adjust seasoning. Remove herb sprigs and stir in torn bread. Let sit for 10-15 minutes to absorb broth.
  6. Serve hot, drizzled with olive oil and topped with grated Parmesan cheese.

Notes

Use stale bread for the best texture. If using fresh bread, toast it first. Allow the soup to rest before serving for enhanced flavors.