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Italian Ribollita
Created by: Howcan Team
Ingredients
- 1/4 cup extra virgin olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 bunch kale, stems removed and leaves chopped
- 1 small head of cabbage, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 4 cups stale bread, torn into pieces
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat 1/4 cup of extra virgin olive oil over medium heat.
- Add 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, and 3 minced garlic cloves. Cook until the vegetables are softened, about 10 minutes.
- Stir in 1 can of cannellini beans, 1 can of diced tomatoes, 4 cups of vegetable broth, chopped kale, shredded cabbage, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 bay leaf, and salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat and simmer for 30 minutes.
- Add the torn stale bread to the pot and cook for an additional 10 minutes, stirring occasionally, until the bread has softened and the soup has thickened.
- Remove the bay leaf and adjust the seasoning if needed.
- Serve the Ribollita hot, topped with grated Parmesan cheese.
Italian Ribollita is a traditional Tuscan soup that originated as a peasant dish, utilizing leftover bread and vegetables. The name "Ribollita" means "reboiled," referring to the practice of reheating the soup multiple times, allowing the flavors to intensify. This hearty soup has been a staple in Tuscan cuisine for centuries, with its roots in the rural areas of Tuscany where frugality and resourcefulness were essential. Chefs like Artusi and Bottura have popularized this dish, and it can be found in many authentic Tuscan restaurants. The best version of this dish can be found in Florence, where it is often served with a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese. The key to a delicious Ribollita lies in using high-quality Tuscan bread, such as unsalted sourdough, and fresh, seasonal vegetables like kale, cabbage, and cannellini beans. While the traditional recipe calls for stale bread, some chefs prefer to use fresh bread for a softer texture. This dish is a comforting and nutritious option, perfect for a cozy Italian meal.
80 min
6
320 calories
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