Ribollita Recipe
Ribollita is a traditional Tuscan soup made with hearty ingredients like cannellini beans, vegetables, and day-old bread, embodying the simplicity and resourcefulness of Italian peasant cuisine. It's nutritious, comforting, and perfect for a fulfilling lunch.
Equipment
- Large saucepan or soup pot
- Knife and chopping board
- Wooden spoon
- Measuring Cups and Spoons
- Can opener (for canned tomatoes and beans)
- Grater (for Parmesan cheese if using)
Ingredients
- 4 tbsp Extra Virgin Olive Oil
- 1 large Onion, finely chopped
- 2 medium Carrots, diced
- 2 Stalks Celery, diced
- 3 Cloves Garlic, minced
- 14 oz Canned Diced Tomatoes
- 1 Bunch Kale or Cavolo Nero, chopped
- ½ Head Savoy Cabbage, shredded
- 1 medium Zucchini, diced
- 2 cups Cannellini Beans, cooked or canned (drained and rinsed)
- 6 cups Vegetable Broth
- 4 Slices Stale Bread, torn into pieces
- 3 Sprigs Fresh Thyme
- 1 Bay Leaf
- Salt and Black Pepper, to taste
- Parmesan Cheese, for garnish Optional
Instructions
- Prepare the vegetables by washing and chopping them.
- Sauté the aromatics: Heat olive oil in a large saucepan, then sauté onions, carrots, celery for 5-7 minutes. Add garlic and sauté for another minute.
- Add tomatoes and greens: Stir in tomatoes, kale, and cabbage. Cook for 5 minutes.
- Incorporate the beans and broth: Add beans, broth, thyme, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes.
- Add the bread: Tear in the stale bread, stir, and let it absorb the broth. Simmer for another 10 minutes.
- Serve and garnish: Remove the thyme sprigs and bay leaf, then serve with olive oil and optional Parmesan cheese.
