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
