Hearty Tuscan Ribollita

$To make ribollita, you need fresh and tasty ingredients. Here’s what to gather: - 1 cup cannellini beans (canned or cooked from dry) - 2 tablespoons olive oil - 1 onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 bunch kale, stems removed and chopped - 1 medium potato, peeled and diced - 6 cups vegetable broth - 1 can (14 oz) diced tomatoes - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 cups day-old crusty bread, torn into pieces - Salt and pepper to taste - Fresh parsley, chopped, for garnish Each ingredient plays a role in flavor and texture. The beans add protein, and the kale packs in nutrients. If you can’t find an ingredient, don’t worry. Here are some swaps: - Use white beans instead of cannellini beans. - Swap kale for Swiss chard or spinach if needed. - For a gluten-free option, use gluten-free bread. - Replace vegetable broth with chicken broth for a different taste. These changes still keep the essence of ribollita while allowing you to use what you have. Using fresh vegetables makes a big difference. They bring out the best flavors. Fresh herbs like rosemary and thyme really boost the taste. Dried ingredients also have their place. Dried thyme and rosemary can add depth to your dish. They last longer and are easy to store. In ribollita, the mix of fresh and dried gives you a rich, hearty soup. Choosing quality ingredients ensures a satisfying meal every time. {{ingredient_image_1}} Start by gathering your fresh ingredients. You need onions, carrots, celery, garlic, kale, and potatoes. Dice the onion, carrots, and celery into small pieces. This helps them cook faster and mix well in the soup. Mince the garlic, chop the kale, and dice the potato. Make sure to remove the stems from the kale. This makes the texture softer and easier to eat. In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté them for about 5 to 7 minutes. You want them soft and the onion to turn clear. Next, stir in the minced garlic and cook for another minute. This will fill your kitchen with a lovely aroma. Now, add the chopped kale and diced potato. Cook for 5 more minutes, stirring often. Pour in the vegetable broth and diced tomatoes. Add the cannellini beans, dried thyme, and rosemary. Bring this mixture to a gentle simmer. Lower the heat and let it cook for about 30 minutes. Your potatoes should be tender, and the flavors will blend beautifully. To make ribollita extra tasty, add salt and pepper to your liking. If you want a creamy texture, blend part of the soup with an immersion blender. Alternatively, mash some beans and potatoes against the pot's side. This adds a nice thickness to the soup. Before serving, let the torn bread pieces soak in the soup for 5 to 10 minutes. This thickens the dish and gives it that traditional ribollita feel. Serve it hot, garnished with chopped parsley for a fresh touch. Enjoy this hearty dish with a slice of crusty bread on the side. To make your ribollita creamy, blend part of the soup. Use an immersion blender for easy blending. You can also mash some beans and potatoes against the pot's side. This adds a nice, thick texture. Creaminess enhances the dish's flavor and makes it feel rich. Seasoning is key to great ribollita. After simmering, taste your soup. You might want to add more salt or pepper. You can also include more dried thyme or rosemary for a stronger flavor. Fresh herbs can brighten the dish. Just remember, season little by little. This way, you won't overpower the soup. For an authentic ribollita experience, serve it hot in deep bowls. Drizzle a bit of extra olive oil on top for added flavor. Sprinkle fresh parsley for a pop of color. Pair it with a slice of crusty bread to soak up the delicious broth. This meal is not just filling; it is comforting and full of heart. Enjoy every bite! Pro Tips Use Fresh Greens: While kale is traditional, you can also experiment with Swiss chard or spinach for a different flavor profile. Make it Ahead: Ribollita tastes even better the next day as the flavors meld, making it a perfect meal prep option. Adjust the Thickness: If you prefer a thinner soup, simply add more vegetable broth until you reach your desired consistency. Add a Kick: For a spicy twist, consider adding red pepper flakes or a splash of hot sauce to the soup before serving. {{image_2}} Ribollita is a great choice for both vegetarians and vegans. The core ingredients are plant-based. You can easily keep it meat-free by using vegetable broth. For added protein, try adding more beans or lentils. This will keep the dish hearty and filling. Feel free to swap ingredients based on your taste. If you can't find kale, use Swiss chard or spinach. You can also add in other vegetables like zucchini or bell peppers. For a twist, try adding some fresh herbs like basil or parsley. A splash of balsamic vinegar can deepen the flavor too. Ribollita varies by region in Tuscany. In some areas, you may find it made with cabbage instead of kale. Others may include more potatoes or beans. Each family has its own secret twist, making it unique and special. No matter the change, the dish remains a warm hug in a bowl. To keep your ribollita fresh, store it in an airtight container. Let the soup cool down before putting it away. This helps keep the flavors intact. Place it in the fridge if you plan to eat it within a few days. Ribollita tastes best within three days, but it can last up to five days. Reheating ribollita is easy. You can use a pot or microwave. If using a pot, pour the soup in and heat it on low. Stir it often to avoid sticking. Heat until it's warm throughout, usually about 10 minutes. If using a microwave, place the soup in a safe bowl. Heat in short bursts, stirring each time, until hot. This keeps it from overcooking. Freezing ribollita is a great way to save some for later. First, let it cool completely. Then, place it in a freezer-safe container. Leave some space at the top for expansion. Ribollita can last for up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat as described above, and enjoy your tasty meal again! Ribollita is a traditional Tuscan soup. It has roots in peasant cooking. The dish combines leftover bread, beans, and vegetables. You can find kale, carrots, and potatoes in the mix. It’s warm, hearty, and packed with flavor. The name "ribollita" means "reboiled" in Italian. This soup gets better after sitting, as the flavors deepen. Ribollita can last up to five days in the fridge. Store it in an airtight container. Make sure it cools down before sealing it. If you notice any off smells or colors, it's best to toss it. Reheat it gently on the stove or in the microwave before serving. Yes, you can make ribollita in advance. This soup actually improves overnight. The flavors meld together, creating a richer taste. Make a big batch and enjoy it throughout the week. Just store it properly in the fridge. You can also freeze ribollita for later meals. Ribollita is a rich, hearty soup made with simple, fresh ingredients. This guide covers how to make it authentic, with tips for substitutions and variations. Remember to prep veggies well and choose the right cooking method to unlock the best flavors. Storage tips help keep leftovers fresh. Ribollita can serve many diets, so don't hesitate to adjust it to your taste. Enjoy this Tuscan dish for comfort and warmth in every bowl. Your Ribollita journey starts here—embrace the flavors and make it your own!$

A comforting Italian soup made with beans, vegetables, and bread.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 cup cannellini beans (canned or cooked from dry)
2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 bunch kale, stems removed and chopped
1 medium potato, peeled and diced
6 cups vegetable broth
1 can (14 oz) diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cups day-old crusty bread, torn into pieces
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until they are soft and the onion is translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped kale and diced potato to the pot, cooking for an additional 5 minutes, stirring occasionally.
Pour in the vegetable broth and canned diced tomatoes. Add the cannellini beans, dried thyme, and rosemary. Bring the mixture to a simmer.
Reduce the heat to low and allow the soup to simmer for about 30 minutes until the potatoes are tender and the flavors meld.
Stir in the torn bread pieces and let the soup sit for another 5-10 minutes until the bread absorbs some of the broth, thickening the soup.
Season with salt and pepper to taste.
For a creamy texture, you can blend a portion of the soup with an immersion blender or simply mash some of the beans and potatoes against the side of the pot.
Serve hot, garnished with fresh chopped parsley.

Notes

Distribute the ribollita into deep bowls, drizzle with a little extra olive oil, and add a sprinkle of fresh parsley on top for color. Serve with an extra slice of crusty bread on the side for a wholesome meal.

Keyword comfort food, Italian, soup, vegetarian