-
Prep time
15 minutes
-
Cook time
45 minutes
-
Serves
4
Author Notes
Ribollita is a traditional centuries-old Tuscan soup that is made with vegetables and beans and thickened with stale bread. The word “ribollita” actually means “reboiled,” as the soup is traditionally made from reboiling leftover vegetable soup the next day with the addition of bread. The process of reboiling the soup thickens it and makes it heartier. It also concentrates the flavors, so it is commonly said that ribollita is even better the next day. —Sonali aka the Foodie Physician
Test Kitchen Notes
This vegetarian soup is a hearty, stick-to-your-ribs dish that’s filling and perfect for a cold winter’s night. It's a flavorful and delicious take on the Tuscan peasant stew. This recipe was developed by Sonali aka the Foodie Physician, who is an emergency physician and cookbook author from Florida. You'll be tempted to make this stew every time the temperatures start to drop, as it's a warming hug in a bowl. And the preparation couldn't be easier, since everything comes together in one pot, and you should have most of the ingredients on hand. Here's a brief summary of the steps: In a large Dutch oven, sauté the root vegetables with the garlic and red pepper flakes in some olive oil. Add the tomatoes and kale, and bring to a simmer with the stock, herbs, and Parmesan rind. Add the beans and bread, and simmer for 25 minutes, until the vegetables are cooked through and the ribollita is thick. Serve with some Parmigiano-Reggiano. and dinner is ready to go! Note: The soup thickens as it sits and should not be very liquidy. If you prefer it to have more liquid, feel free to add more water at the end.
It's tempting to talk about all different kinds of comfort food as the fall turns to winter, but after one spoonful of broth-soaked bread and vegetables, we nearly forgot about every cold weather staple we've traditionally urned to. The thick broth is warm, filling, and slightly creamy from the Parmesan rind—which is definitely one of the key ingredients, so try not to leave it out! Our only regret? That we didn't discover it earlier in the season. —The Editors
Continue After Advertisement
Watch This Recipe
Tuscan Ribollita
Ingredients
-
2 tablespoons
extra-virgin olive oil, plus more for serving
-
1
large onion, chopped
-
2
carrots, peeled and chopped
-
2
celery stalks, chopped
-
3
garlic cloves, thinly sliced
-
1/8 teaspoon
red pepper flakes (up to 1/4 teaspoon, depending on how spicy you like it)
-
Kosher salt and freshly ground pepper
-
1 tablespoon
tomato paste
-
1 bunch
Tuscan kale (about 10 ounces), stems and tough center ribs removed, leaves chopped
-
1
(14 1/2-ounce) can diced tomatoes
-
4 cups
low-sodium vegetable stock, chicken stock, or water
-
4 sprigs
thyme
-
1
Parmesan rind
-
1
bay leaf
-
1
(15 1/2-ounce) can cannellini beans, rinsed and drained
-
2 cups
cubed day-old or stale bread
-
2 tablespoons
grated Parmesan
Directions
-
In a large wide pot or Dutch oven over medium heat, warm the oil. Add the onion, carrot, celery, garlic, and red pepper flakes and cook, stirring occasionally, for 7 to 8 minutes, until partially softened. Season with salt and black pepper. Add the tomato paste and cook, stirring, for 1 to 2 minutes, until fragrant. Stir in the kale and cook, stirring occasionally, for 3 to 4 minutes, until it starts to wilt. Add the diced tomatoes, stock, thyme, Parmesan rind, and bay leaf and bring to a simmer.
-
Pour about one-quarter of the beans into a small bowl with a couple of tablespoons of the cooking liquid and mash them together with a fork to form a paste. Pour the paste and the remaining whole beans into the soup and stir to combine. The mashed beans will help to thicken the soup as it cooks. Simmer the soup with the lid slightly ajar for about 25 minutes, until the vegetables are softened but still al dente. Add the bread and simmer, partially covered, for another 5 to 7 minutes, until the bread starts to dissolve into the soup and thickens it further.
-
Before serving, remove the thyme, Parmesan rind, and bay leaf. Season with salt and black pepper. Spoon the ribollita into bowls and top with the Parmesan and a drizzle of oil.
See what other Food52ers are saying.