Description
Ribollita is a hearty and comforting Tuscan vegetable soup traditionally made with cannellini beans, kale, spinach, and rustic bread. This recipe combines a medley of fresh and dried herbs, slow-simmered to develop rich flavors, finished with crusty bread to thicken the soup and optional parmesan cheese for added depth. Perfect for a satisfying and nutritious meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 medium carrots, peeled and sliced into coins
- 2 garlic cloves, finely minced
Tomato and Beans
- 1 tablespoon tomato paste
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
Herbs and Seasonings
- 3 teaspoons salt, divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes
- 1 bay leaf
- Ground black pepper, to taste
Liquids and Greens
- 5 cups vegetable stock
- 6 ounces Tuscan kale, destemmed and roughly chopped
- 6 ounces baby spinach
Bread and Cheese
- 6 ounces crusty rustic bread (or stale country bread)
- Optional – 2 ounces parmesan cheese, finely grated
Instructions
- Heat Olive Oil: Add the olive oil to a dutch oven or stockpot over medium-high heat to prepare the base of the soup.
- Sauté Vegetables: Once the oil is hot, add the chopped onions and sliced carrots. Cook for about 5 minutes until the onions become translucent, stirring occasionally. Then add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Add Tomato Paste and Salt: Stir in the tomato paste along with 1 teaspoon of salt and constantly mix until the paste is fully incorporated, enhancing the depth of flavor in the soup.
- Combine Tomatoes and Beans: Add the crushed tomatoes and mix well. Then add the drained cannellini beans, dried rosemary, oregano, thyme, basil, red pepper flakes, bay leaf, and vegetable stock. Stir everything to combine evenly. Add the kale, then increase the heat to bring the soup to a boil.
- Simmer the Soup: Reduce the heat to a low simmer and cook the soup for 25 minutes, stirring occasionally to prevent sticking and allow flavors to meld thoroughly.
- Add Spinach and Bread: Stir in the baby spinach, torn rustic bread, and the remaining 2 teaspoons of salt. Let the soup simmer for another two minutes, allowing the bread to soak up the liquid and thicken the soup. Season with ground black pepper and add optional grated parmesan cheese to taste.
- Serve or Store: Serve the ribollita soup immediately as a warm and hearty meal or let it cool and refrigerate for up to 3 days for later enjoyment.
Notes
- Using stale or day-old bread is ideal as it absorbs the soup without disintegrating completely.
- Adjust the red pepper flakes according to your heat preference.
- For a richer flavor, add parmesan rind when simmering and remove before serving.
- This soup can be made vegan by omitting parmesan cheese or using a vegan alternative.
- Ribollita tastes even better the next day once the flavors have fully melded.
