Name: Ribollita
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: 1 cup Cannellini beans (dried (or 2 cans, drained and rinsed)); 2 tablespoons Extra-virgin olive oil; 2 Carrots (diced); 2 Celery stalks (diced); 1 Onion (diced); 3 Garlic cloves (minced); 0.5 small head Cabbage (shredded); 4 cups Kale (chopped); 1 can Tomatoes ((14 ounces), diced); 4 cups Vegetable broth; 4 slices Day-old bread (preferably Tuscan bread or crusty Italian bread); 1 teaspoon Salt; 0.5 teaspoon Black pepper (freshly ground); Parmesan cheese (grated, for serving)

Ribollita

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A hearty Tuscan soup made with vegetables, beans, and bread.

Prep time

20 min

Cook time

55 min

Servings

Calories

320 kcal

Ribollita is a traditional Tuscan soup that originated as a way to use up leftover bread and vegetables. It is a hearty and flavorful dish that gets its name from the Italian word 'ribollita,' which means 'reboiled.' The soup is typically made by combining a variety of vegetables, beans, and day-old bread to create a thick and satisfying meal.

Ingredients

Servings

1 cup Cannellini beans (dried (or 2 cans, drained and rinsed))
2 tablespoons Extra-virgin olive oil
2 Carrots (diced)
2 Celery stalks (diced)
1 Onion (diced)
3 Garlic cloves (minced)
0.5 small head Cabbage (shredded)
4 cups Kale (chopped)
1 can Tomatoes ((14 ounces), diced)
4 cups Vegetable broth
4 slices Day-old bread (preferably Tuscan bread or crusty Italian bread)
1 teaspoon Salt
0.5 teaspoon Black pepper (freshly ground)
Parmesan cheese (grated, for serving)

Directions

1. If using dried beans, soak them overnight in water. Rinse and drain before cooking.

2. In a large pot, heat olive oil over medium heat. Add carrots, celery, onion, and garlic. Sauté until the vegetables are softened, about 5 minutes.

3. Add cabbage and kale to the pot. Cook until wilted, about 5 minutes.

4. Stir in tomatoes and cook for an additional 2 minutes.

5. Add cannellini beans and vegetable broth to the pot. Bring to a boil, then reduce heat to low and let simmer for 30 minutes.

6. Tear the day-old bread into small pieces and add them to the soup. Stir well to combine and let simmer for another 10 minutes, or until the bread has softened and thickened the soup.

7. Season with salt and black pepper to taste.

8. To serve, ladle the Ribollita into bowls and top with grated Parmesan cheese. Drizzle with additional olive oil, if desired.

9. Enjoy this comforting and nourishing Ribollita soup, and savor the flavors of Tuscany with each spoonful.