This hearty Tuscan Ribollita soup is filled with fresh vegetables, beans, and bread. It’s perfect for warming up on chilly days, bringing the taste of Italy right to your kitchen!
Honestly, who doesn’t love soup that’s good for your soul? I love serving it with a drizzle of olive oil on top. You’ll want to cozy up with a big bowl of this deliciousness!
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil is key for flavor. For a different twist, consider using avocado oil, which is lighter but tasty. I prefer good quality olive oil for drizzling at the end, it really enhances the soup!
Beans: Cannellini beans are a classic choice. If you can’t find them, great northern or navy beans work well too. You can use fresh beans if you have them, just adjust cooking time. Use any beans you have on hand, it’s all good!
Kale: Cavolo nero (Tuscan kale) gives an authentic touch, but any sturdy kale will do. If you don’t have kale, Swiss chard or spinach is a nice substitute. I love adding extra greens for added nutrition!
Bread: Day-old rustic country bread adds texture and helps thicken the soup. If you’re gluten-free, use gluten-free bread or cooked quinoa for a similar heartiness without the gluten.
How Do I Best Prepare the Vegetables for Ribollita?
Chopping your vegetables correctly can really elevate your soup. It’s important to cut them uniformly so they cook evenly. Here’s how to do it:
- For the onion, chop into small, fine pieces. This helps it dissolve into the broth.
- Dice the carrots and celery into small cubes for balance. They add sweetness and crunch!
- The potato should be cut into smaller chunks, so it cooks through and softens without losing its shape.
Take your time to sauté them well; it builds flavor for a delicious base. Enjoy the aromas while you cook—it makes the dish even better!
Authentic Tuscan Ribollita Soup
Ingredients You’ll Need:
For the Base:
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bunch of kale or cavolo nero (Tuscan black kale), chopped
- 1 medium potato, diced
- 1 (14 oz) can cannellini beans, drained and rinsed (or 1 1/4 cups cooked cannellini beans)
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable or chicken broth
- 2 cups water
- 4 cups day-old rustic country bread, torn into chunks (preferably Tuscan bread)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Optional: red chili flakes for a hint of heat
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious ribollita soup takes approximately 15 minutes to prep and around 40 minutes to cook, making it a total of about 55 minutes from start to finish. It’s easy to make and perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Once hot, add the finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté these vegetables until they turn soft and translucent, which should take about 8-10 minutes. This forms a flavorful base for your soup.
2. Add the Potato and Herbs:
Next, stir in the diced potato, dried thyme, and rosemary. Cook for another 2-3 minutes, letting the herbs release their aroma and blend with the vegetables. Ah, the smell is already delightful!
3. Build the Soup:
Now it’s time to add the diced tomatoes, drained cannellini beans, vegetable or chicken broth, and water. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender and the flavors meld together.
4. Add the Greens:
After the veggies are nice and tender, toss in the chopped kale or cavolo nero. Let it cook for an additional 10 minutes until the greens are wilted and tender. This adds a lovely color and nutrition to the soup!
5. Season and Thicken:
Don’t forget to season your soup! Add salt, pepper, and chili flakes if you like a little spice. Then, gently stir in the torn bread chunks, which will soak up the liquid and thicken the soup. Allow it to cook for another 5-10 minutes, stirring occasionally, until it reaches your desired consistency.
6. Serve and Enjoy:
Finally, taste and adjust any seasonings if needed. Serve the ribollita hot, drizzled with extra olive oil and topped with a sprinkle of fresh parsley. This hearty soup is perfect with a side of crusty bread!
This ribollita soup is a comforting traditional dish, seemingly simple but packed with nourishing ingredients. Enjoy every hearty bite!
FAQ for Authentic Tuscan Ribollita Soup
Can I Use Fresh Kale Instead of Cavolo Nero?
Absolutely! Fresh kale is a great substitute. Any sturdy green variety like curly kale or Lacinato kale will do. Just make sure to chop it and remove the tough stems for the best texture in your soup!
How Can I Store Leftover Ribollita?
Leftover ribollita can be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, place it in freezer-safe containers for up to 3 months. To reheat, simmer on the stovetop or microwave until heated through. The flavors will continue to develop over time!
What Can I Substitute for Cannellini Beans?
If cannellini beans are unavailable, great northern beans or navy beans are excellent alternatives. You can also use chickpeas for a different flavor profile. Just make sure to adjust cooking times as necessary if using dried beans!
How Can I Make This Recipe Vegetarian or Vegan?
This recipe is already vegetarian and can easily be made vegan by ensuring that you use vegetable broth instead of chicken broth. All other ingredients are plant-based, so you’re in the clear!
