Why You’ll Love This Recipe
- Hearty and Satisfying: Packed with beans and vegetables, this soup is filling and perfect for a main course.
- Flavorful: The combination of fresh herbs, garlic, and a touch of red chili flakes creates a rich and aromatic broth.
- Nutritious: Loaded with fiber, protein, and vitamins from the beans and kale, it’s a nourishing choice for any meal.
- Versatile: Easily adaptable to include your favorite vegetables or to use up what’s on hand.
- Great for Leftovers: The flavors deepen over time, making it ideal for meal prep and enjoying throughout the week.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium leek, diced (white and light green part only)
- 1 medium carrot, diced
- 2 celery ribs, diced
- 4 garlic cloves, finely chopped
- ½ teaspoon red chili flakes
- 250 g (½ lb) cherry tomatoes, halved
- ½ tablespoon fresh thyme, finely chopped
- ½ tablespoon fresh rosemary, finely chopped
- 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
- 1.5 liters (6 cups) vegetable stock
- 1 bunch cavolo nero (Tuscan kale), stems removed, shredded
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Vegetables: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced leek, carrot, and celery. Sauté for 8-10 minutes until softened.
- Add Garlic and Spices: Stir in the chopped garlic and red chili flakes. Cook for an additional minute until fragrant.
- Incorporate Tomatoes: Add the halved cherry tomatoes to the pot. Cook for 3-5 minutes, stirring occasionally, until they begin to break down.
- Add Herbs and Beans: Mix in the fresh thyme and rosemary, followed by the drained cannellini beans. Stir to combine.
- Pour in Stock and Simmer: Add the vegetable stock. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes.
- Add Kale: Stir in the shredded cavolo nero. Cover and simmer for an additional 5 minutes until the kale wilts.
- Finish with Parsley and Seasoning: Stir in the chopped fresh parsley. Season the soup with salt and pepper to taste. Serve hot, accompanied by crusty bread for dipping.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
Variations
- Bread Integration: Traditionally, ribollita includes stale bread mixed into the soup. To achieve this, add chunks of day-old crusty bread to the pot during the last 10 minutes of simmering, allowing it to absorb the flavors and thicken the soup.
- Additional Vegetables: Enhance the soup’s heartiness by incorporating vegetables like diced potatoes, zucchini, or butternut squash. Add these along with the beans to ensure they cook through.
- Leafy Greens: If cavolo nero isn’t available, substitute with other leafy greens such as regular kale, Swiss chard, or spinach.
- Spice Level: Adjust the red chili flakes to your preferred heat level or omit them entirely for a milder soup.
- Herb Substitutions: If fresh herbs are unavailable, use dried thyme and rosemary, reducing the quantities by half to avoid overpowering the soup.
Storage/Reheating
- Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. If the soup has thickened during storage, add a splash of vegetable stock or water to reach the desired consistency.
FAQs
What is ribollita?
Ribollita is a traditional Tuscan soup known for its rich flavors and use of leftover bread, beans, and vegetables. The name means “reboiled,” reflecting its origins of reheating leftover soup.
Can I make ribollita gluten-free?
Yes, to make a gluten-free version, simply omit the bread or use gluten-free bread alternatives.
Is it necessary to use cavolo nero?
While cavolo nero (Tuscan kale) is traditional, you can substitute it
Print
Ribollita (Tuscan Bread and Bean Soup)
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Ribollita is a classic Tuscan soup known for its rich flavors and comforting heartiness. Made with cannellini beans, fresh vegetables, and cavolo nero, this vegan-friendly dish is perfect for a nourishing meal. Traditionally thickened with stale bread, this soup is a fantastic way to enjoy rustic Italian cuisine while making the most of pantry staples.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium leek, diced (white and light green part only)
- 1 medium carrot, diced
- 2 celery ribs, diced
- 4 garlic cloves, finely chopped
- ½ tsp red chili flakes
- 250 g (½ lb) cherry tomatoes, halved
- ½ tbsp fresh thyme, finely chopped
- ½ tbsp fresh rosemary, finely chopped
- 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
- 1.5 liters (6 cups) vegetable stock
- 1 bunch cavolo nero (Tuscan kale), stems removed, shredded
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add leek, carrot, and celery. Cook for 8-10 minutes until softened.
- Add Garlic and Spices: Stir in garlic and red chili flakes. Cook for another minute until fragrant.
- Incorporate Tomatoes: Add cherry tomatoes and cook for 3-5 minutes, stirring occasionally, until they start breaking down.
- Add Herbs and Beans: Mix in thyme, rosemary, and cannellini beans. Stir to combine.
- Pour in Stock and Simmer: Add vegetable stock. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Add Kale: Stir in shredded cavolo nero. Cover and simmer for another 5 minutes until wilted.
- Finish with Parsley and Seasoning: Stir in fresh parsley. Season with salt and pepper. Serve hot with crusty bread.
Notes
- For a traditional version, add chunks of stale bread during the last 10 minutes of simmering.
- Substitute cavolo nero with kale, Swiss chard, or spinach if unavailable.
- Adjust the spice level by increasing or omitting red chili flakes.
- Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
