This hearty Ribollita soup is a favorite from Tuscany. It’s packed with fresh veggies, beans, and bread, creating a filling dish perfect for chilly days.
I love how simple it is to make and how it warms you right up! Plus, the leftover flavor is even better the next day, so you can enjoy it again. Yum!
Key Ingredients & Substitutions
Olive Oil: Extra-virgin olive oil is essential for flavor. If you’re looking for alternatives, you can use avocado oil, but it won’t have the same richness.
Kale: Cavolo nero is traditional, but you can replace it with any cabbage or even spinach. Just be mindful of the cooking time as spinach wilts much faster!
Beans: Cannellini beans are classic for this dish, but you can also use white kidney beans or navy beans if you prefer something different.
Bread: Day-old crusty Italian bread is ideal for this soup. If you don’t have it, French bread or sourdough works well as substitutes.
Parmesan Cheese: If you’re avoiding dairy, nutritional yeast can add a cheesy flavor without the cheese. Non-dairy cheese also makes a good alternative if you’re looking for a creamy finish.
How Do You Get the Best Flavor from the Vegetables?
Sautéing the vegetables properly is key to building flavor. Start by cooking the onions, carrots, and celery, known as soffritto, until soft. This step usually takes around 8 minutes and helps bring out the natural sweetness.
- Heat the olive oil in your pot before adding the vegetables.
- Stir frequently to prevent sticking or burning.
- Once the veggies are soft, add garlic for a fragrant boost!
Don’t rush this part! The richer the base flavor, the better your soup will taste. Enjoy the delicious aroma that fills your kitchen—it means you’re on the right track!
Authentic Tuscan Ribollita Soup
Ingredients You’ll Need:
For the Soup:
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 medium potato, peeled and diced
- 1 bunch kale or cavolo nero (Tuscan black kale), chopped (about 6 cups packed)
- 1 can (14 oz) cannellini beans, drained and rinsed (or 1.5 cups cooked cannellini beans)
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 2 cups water
- 2 cups day-old crusty Italian bread, torn into bite-sized pieces
- 1 sprig fresh rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This flavorful Ribollita soup takes about 15-20 minutes for prep and around 1 hour of cooking time, making it a cozy meal ready in about 1 hour and 15-20 minutes. Most of the time is simmering, which allows the flavors to develop beautifully.
Step-by-Step Instructions:
1. Prepare the Base:
Start by heating the olive oil in a large heavy pot over medium heat. Add in the chopped onion, diced carrots, and celery. Sauté these vegetables until they’re softened, about 8 minutes. You’ll know they’re ready when they are translucent and fragrant.
2. Add Garlic and Herbs:
Next, stir in the minced garlic and cook for about another minute. You want to smell that delicious garlic aroma! Then, add the diced potato, the rosemary sprig, bay leaf, and chopped kale. Cook for about 5 minutes, allowing the kale to wilt down nicely.
3. Combine Ingredients:
Now, pour in the diced tomatoes along with their juice, the drained cannellini beans, broth, and water. Stir everything together to combine well. It should look colorful and hearty!
4. Simmer the Soup:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 45 minutes to an hour. Stir occasionally so nothing sticks to the bottom. You’re aiming for very tender vegetables and a mingling of flavors.
5. Thicken the Soup:
Once the veggies are tender, remove the rosemary sprig and bay leaf. Now, using a potato masher or an immersion blender, lightly mash some of the soup to thicken it while still keeping some beans and veggies whole for texture.
6. Add Bread:
Add the torn bread pieces to the pot and let them cook for about 10 more minutes. Stir occasionally until the bread absorbs the liquid and softens into the soup. This gives the Ribollita its signature thickness!
7. Final Seasoning:
Season the soup with salt and freshly ground black pepper to taste. A drizzle of extra olive oil before serving adds a lovely finish.
8. Serve:
Serve the soup hot, topped with grated Parmesan cheese if desired. This hearty and authentic Ribollita is perfect for a cozy meal and will make your kitchen smell amazing!
Enjoy this comforting and robust dish and share it with family and friends for a delightful meal!
FAQ for Authentic Tuscan Ribollita Soup
Can I Use Different Types of Greens?
Absolutely! While kale or cavolo nero is traditional, you can use Swiss chard, spinach, or even collard greens if that’s what you have on hand. Just remember to adjust the cooking time, as some greens wilt faster than others.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stove over low heat, adding a splash of broth or water if it’s too thick. It may taste even better the next day as the flavors meld!
Is There an Alternative to Bread for Thickening the Soup?
If you’re looking for a gluten-free option or want to avoid bread, consider using cooked quinoa or brown rice. Add them towards the end of cooking to absorb flavors while keeping the texture hearty.
Can I Freeze Ribollita Soup?
Yes, you can freeze Ribollita soup! Let it cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Thaw it overnight in the fridge before reheating for the best results.
