Teresa's Recipes
Ribollita
Ribollita is a traditional Tuscan soup that embodies the essence of rustic Italian cooking. This hearty and comforting dish is made with stale bread and a medley of vibrant vegetables, making it a perfect way to reduce food waste while delighting your taste buds. Originating from the peasant kitchens of Tuscany, Ribollita was originally created as a way to revive leftover minestrone soup, giving it new life and flavor. Each spoonful is a warm embrace, filled with rich broth, tender greens, and the satisfying chew of bread, making it a must-try for any soup lover.
Ingredients
- 4 tablespoons Olive oil
- 1 large, diced Onion
- 2 medium, diced Carrots
- 2 stalks, diced Celery
- 4 cloves, minced Garlic
- 2 cups, chopped Cabbage
- 2 cups, chopped Kale
- 2 cans (15 oz each), drained and rinsed Cannellini beans
- 6 cups Vegetable broth
- 4 cups, torn into pieces Stale bread
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Calories: 320
- Fat: 10g
- Carbs: 45g
- Protein: 12g
- Sodium: 600mg
- Sugar: 4g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 10 minutes.
- Stir in the chopped kale and cabbage, cooking for another 5 minutes until they begin to wilt.
- Add the drained cannellini beans and the vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat and let the soup simmer for about 2 hours, allowing the flavors to meld together. Stir occasionally.
- After 2 hours, add the torn stale bread to the pot. Stir well to combine and let it simmer for an additional 15-20 minutes until the bread has soaked up the broth and the soup thickens.
- Season with salt and black pepper to taste.
- Serve hot, drizzling each bowl with a little extra olive oil if desired.
Tips
- For added depth of flavor, consider using homemade vegetable broth or adding a Parmesan rind during simmering.
- Feel free to customize Ribollita by adding other seasonal vegetables or herbs like thyme and bay leaves.
- This soup tastes even better the next day, making it a perfect make-ahead meal!