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Ribollita
Created by: Howcan Team
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 bunch kale, chopped
- 1 small head cabbage, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups stale bread, torn into pieces
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat 1/4 cup of olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 8 minutes.
- Stir in the minced garlic and cook for another 2 minutes.
- Add the diced tomatoes, cannellini beans, vegetable broth, kale, cabbage, thyme, rosemary, and bay leaf to the pot. Bring to a simmer and cook for 30 minutes.
- Add the stale bread to the pot and stir to combine. Cook for an additional 10 minutes, stirring occasionally, until the bread has softened and the soup has thickened.
- Season with salt and pepper to taste.
- Remove the bay leaf and discard.
- Serve the ribollita hot, topped with grated Parmesan cheese.
Ribollita is a traditional Tuscan soup that originated in the Middle Ages as a way for servants to use up leftover bread and vegetables. The name "ribollita" means "reboiled" in Italian, referring to the practice of reheating the soup multiple times to enhance the flavors. This hearty dish is a staple in Tuscan cuisine, featuring ingredients like cannellini beans, kale, carrots, and onions, all simmered in a rich tomato broth. Renowned chefs like Massimo Bottura and Mario Batali have put their own modern twists on this classic recipe, while restaurants in Florence and Siena serve up authentic versions of this beloved comfort food. For the best ribollita experience, seek out a restaurant in Tuscany that sources fresh, local ingredients and follows traditional cooking methods. The key to a perfect ribollita lies in the quality of the bread and the slow simmering process, allowing the flavors to meld together beautifully. For a unique twist, some chefs add a drizzle of extra virgin olive oil or a sprinkle of Parmigiano-Reggiano cheese to elevate the dish. Whether enjoyed in a rustic trattoria or prepared at home, ribollita is a soul-warming delight that captures the essence of Tuscan culinary tradition.
80 min
6
320 calories
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