Ribollita, a Rustic Italian Soup Recipe
Ribollita is a rustic, Italian soup that’s warm, rich, and comforting. It has a smooth tomato flavor and is perfect with just crusty enough bread. This is a perfect soup recipe for when the weather turns cold.
What is Ribollita?
Ribollita means re-boiled. You can make it with whatever vegetables you have, but it always has some combination of stale bread, white beans, and a vegetable mix. I've used carrots, onions, kale, and spinach in this soup, but you could also use chard or cabbage.
You need a few basic ingredients and several spices to make a great pot of ribollita soup. You’ll need:
1 tablespoon olive oil
1 large yellow onion, finely chopped
20 baby carrots, sliced into coins
2 garlic cloves, finely minced
3 teaspoons salt, divided
1 tablespoon tomato paste
1 (15-ounce) can crushed tomatoes
1 (15-ounce) can cannelloni beans
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 bay leaf
3 cups vegetable stock
6 ounces Tuscan kale, destemmed and roughly chopped
6 ounces baby spinach
8 ounces crusty rustic bread (or stale country bread)
freshly ground pepper, to taste
How to Make Ribollita Soup
Making ribollita soup is relatively simple. It takes awhile to simmer, but the flavor really builds, so make sure to give it the full 25 minutes of simmer time. To make the soup:
Add the olive oil to a dutch oven or stock pot over medium heat.
When the olive oil is hot, add the onions, carrots, and garlic and let sauté for 5 minutes or until the onion is translucent. Stir often.
Add the tomato paste and 1 teaspoon of salt and stir constantly till it is incorporated.
Add the tomatoes and stir to combine. Then add the beans, herbs, bay leaf, and vegetable stock and stir to combine. Then add the kale and bring the mixture to a boil.
Reduce heat and let simmer for 25 minutes, stirring occasionally.
Add the spinach, torn bread, and the rest of the salt and let simmer for another two minutes. Add pepper and optional parmesan to taste before serving.
Serve immediately or keep in the refrigerator for up to 3 days.
Notes about this recipe
If you can’t find Tuscan (also called Cavalo Nero and Lacinato) kale, substitute curly or red kale.
We used rainbow carrots in this recipe, but regular carrots can be used (or substitute 20 baby carrots, also sliced into coins). If your carrots are thick, don’t slice them into coins - dice them into equal sized chunks.
To keep this recipe vegan, leave off the optional parmesan cheese.
To make this recipe gluten free, substitute the bread for a gluten-free variety.
If you don’t have all the spices this recipe calls for, substitute them for an Italian herb mix.
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