Ribollita, which means “reboiled” in Italian, is a traditional Tuscan soup known for its hearty and comforting nature. This dish is a perfect example of Italian peasant cuisine, using simple, readily available ingredients to create a delicious and nourishing meal. The Ribollita recipe is a treat for the taste buds and a warm hug for the soul, especially during the colder months.
Ingredients for Ribollita Soup
To prepare this classic Ribollita soup recipe, you will need the following ingredients:
- Olive oil: 3 tablespoons
- Onion: 1, chopped
- Carrots: 2, diced
- Celery stalks: 2, diced
- Garlic cloves: 2, minced
- Canned whole peeled tomatoes: 1 can (14 oz), crushed
- Cannellini beans: 2 cans (15 oz each), drained and rinsed
- Vegetable broth: 6 cups
- Kale or Swiss chard: 1 bunch, chopped
- Day-old Italian bread: 6 slices, torn into pieces
- Salt and pepper: to taste
- Parmesan cheese: for serving
Preparing the Ribollita Soup
Sauté the Vegetables: Heat the olive oil over medium heat in a large pot. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Add Tomatoes and Beans: Stir in the crushed tomatoes and cook for 2 minutes. Add the cannellini beans and mix well.
Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 30 minutes.
Incorporate Greens: Add the chopped kale or Swiss chard to the pot. Continue to simmer until the greens are tender, about 10 minutes.
Thicken with Bread: Stir in the torn pieces of day-old Italian bread. The bread will absorb the liquid and thicken the soup. Simmer for an additional 5 minutes.
Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese.
Tips for the Perfect Ribollita
Quality Ingredients
Use fresh vegetables and good-quality olive oil for the best flavor.
Bread Choice
Traditionally, stale Tuscan bread is used to thicken the soup. If unavailable, any day-old crusty bread will work.
Let it Rest
Ribollita tastes even better the next day as the flavors have more time to meld together. Consider making it ahead of time for enhanced taste.
Vegetarian Option
Ensure that the Parmesan cheese you use is vegetarian if you’re catering to a vegetarian diet.
Conclusion
A culinary masterwork that captures the spirit of Tuscan cooking, the Ribollita recipe features a pleasing fusion of tastes and textures that entice the senses. This filling soup, which has its roots in the region’s rich agricultural past, embraces the values of sustainability and frugality while honoring the bounty of seasonal vegetables. Ribollita is a tasty and filling dish that showcases the creativity of Italian home cooks in maximizing the use of goods by reusing leftover bread and adding a variety of veggies and legumes. Its adaptability to different tastes and preferences is made possible by its infinite variations. Ribollita reaffirms the everlasting attraction of rustic Italian cuisine by inviting us to gather around the table and partake in the simple joys of delicious food and friendship as a symbol of tradition and community.
