Cozy Ribollita Soup Recipe: A Hearty Italian Delight

Ribollita Soup is like a warm hug in a bowl, an Italian classic that dances with flavors and textures—think hearty vegetables and rich beans swimming in a savory broth. The aroma wafts through your kitchen, beckoning you to sit down and savor every spoonful. It’s the kind of dish that will make you feel cozy on the rainiest of days or when the temperature drops so low that even your ice cream has called it quits.

I remember the first time I had Ribollita Soup; it was at my grandmother’s house, where she would whip up this glorious dish every Sunday after church. The whole family would gather around her table, and as we slurped up the deliciousness, laughter filled the air. Ribollita isn’t just food; it’s an experience that warms your heart as much as your belly. Perfect for chilly evenings or when you need some comfort food, this soup promises a delightful flavor journey—trust me, you’ll want to make it again and again.

Ingredients for Ribollita Soup

Here’s what you’ll need to make this delicious dish:

• Olive Oil: A good quality extra virgin olive oil adds richness and depth to the soup.
• Onion: Use a large yellow onion for sweetness that balances the soup’s savory elements.
• Carrots: Fresh carrots contribute natural sweetness and vibrant color.
• Celery: Celery adds crunch and aromatic flavor that enhances overall taste.
• Garlic: Fresh garlic cloves give an aromatic kick essential for Italian dishes.
• Canned Tomatoes: Use crushed tomatoes for a rich base; San Marzano varieties are particularly flavorful.
• Kale: Tuscan kale (cavolo nero) holds its shape beautifully during cooking and adds nutrients.
• Cannellini Beans: These creamy white beans provide protein and a satisfying texture.
• Vegetable Broth: Low-sodium broth allows you to control salt levels while boosting flavor.
• Bread (preferably stale): Rustic bread thickens the soup and gives it its signature texture; use leftover crusty bread if you have any!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Ribollita Soup

Follow these simple steps to prepare this delicious dish:

Step 1: Sauté Vegetables

Start by heating a generous splash of olive oil in a large pot over medium heat. Toss in diced onion, chopped carrots, and celery. Stir occasionally until they soften—about five minutes—and your kitchen starts smelling like heaven.

Step 2: Add Garlic

Once the veggies are tender, stir in minced garlic and cook for about a minute until fragrant. Be careful not to burn it unless you’re trying to summon the kitchen demons!

Step 3: Incorporate Tomatoes

Pour in those glorious canned tomatoes along with their juice. Stir everything together like you’re stirring up some juicy gossip until well combined. Let them simmer for another five minutes.

Step 4: Add Broth and Beans

Pour in vegetable broth and bring everything back to life! Add cannellini beans next; they’ll soak up all those wonderful flavors while adding creaminess. Bring this delightful mixture to a gentle boil.

Step 5: Introduce Kale

Now it’s time for our star ingredient—kale! Stir it into the bubbling broth until wilted but still vibrant green. This usually takes about three minutes; just long enough for you to contemplate making kale smoothies.

Step 6: Bread Time

Finally, add chunks of stale bread directly into the pot. Stir gently until they soften and thicken the soup. If you’re feeling fancy, drizzle more olive oil on top just before serving!

Transfer to bowls and garnish with grated Parmesan cheese if you want an extra touch of Italian flair.

Enjoy your Ribollita Soup hot out of the pot or let it cool down slightly if you’re too eager—you don’t want any soup burns ruining your day!

Perfecting the Cooking Process

Start by sautéing onions, carrots, and celery until they soften. Next, add garlic and tomatoes, letting them mingle for a few minutes. Toss in the beans and kale, then pour in broth to simmer all the flavors together for a comforting ribollita.

Add Your Touch

Feel free to swap out vegetables based on what’s in your fridge. You can spice things up with different herbs or even add some crusty bread for extra texture. Get creative—ribollita is all about using what you love!

Storing & Reheating

Store leftover ribollita soup in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat, adding a splash of broth if it thickens too much. Enjoy its comforting warmth all over again!

Sharing ribollita with friends during a chilly evening brought unexpected joy. Everyone devoured it and asked for seconds—it was heartwarming to see smiles all around!

FAQs :

What is Ribollita Soup?

Ribollita soup is a traditional Tuscan dish, rich in flavor and history. This hearty soup combines stale bread, seasonal vegetables, and cannellini beans, creating a nutritious meal. Originating from humble beginnings, it was often made by reusing leftover vegetable scraps and bread. The name “ribollita” means “reboiled” in Italian, referring to the practice of reheating the soup before serving. It’s a perfect comfort food for cold days and can be easily adapted to suit your taste.

How do you make Ribollita Soup?

To make ribollita soup, start by sautéing onions, carrots, and celery in olive oil until they soften. Add garlic, kale, and other seasonal vegetables such as zucchini or tomatoes. Incorporate cannellini beans and vegetable broth into the pot. Let everything simmer until the flavors meld together. Finally, mix in cubes of stale bread to thicken the soup. Serve hot with a drizzle of extra virgin olive oil on top for added richness.

Can you freeze Ribollita Soup?

Yes, you can freeze ribollita soup! It’s a great option for meal prepping or saving leftovers. To freeze, allow the soup to cool completely before transferring it to airtight containers or freezer bags. Make sure to leave some space for expansion as it freezes. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat on the stove or microwave until hot.

What goes well with Ribollita Soup?

Ribollita soup pairs beautifully with crusty Italian bread or focaccia for dipping. A simple green salad with a light vinaigrette complements its richness. For a more substantial meal, serve it alongside grilled sausages or roasted vegetables. A glass of Chianti wine enhances the dining experience by highlighting the flavors of this traditional Tuscan dish.

Conclusion for Ribollita Soup :

In conclusion, ribollita soup is a delightful blend of rustic ingredients that offers warmth and comfort in every bowl. Its versatility allows for various adaptations based on seasonal produce available. Whether enjoyed fresh or frozen for later use, this hearty dish provides both nourishment and satisfaction. Don’t forget to serve it with crusty bread and perhaps a glass of wine to elevate your dining experience further!

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Ribollita Soup

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 6
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

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Description

Warm up with this hearty Ribollita Soup, a comforting bowl filled with rich vegetables and creamy beans, perfect for chilly evenings or cozy gatherings.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 4 cups Tuscan kale, chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 3 cups stale rustic bread, torn into pieces

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Pour in the crushed tomatoes along with their juice. Stir well and let simmer for another 5 minutes.
4. Add the vegetable broth and cannellini beans to the pot. Bring the mixture to a gentle boil.
5. Stir in the chopped kale and cook for about 3 minutes until wilted.
6. Add the torn stale bread into the pot. Gently stir until it softens and thickens the soup.
7. Serve hot, optionally drizzled with more olive oil on top.

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Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 4g
• Sodium: 450mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg

Keywords: Feel free to substitute any seasonal vegetables you have on hand. For extra flavor, add herbs like thyme or rosemary during cooking. Store leftovers in an airtight container for up to five days.