Description
Ribollita Soup is a hearty and traditional Italian Tuscan vegetable soup packed with cannellini beans, leafy greens like kale and spinach, and rustic bread, simmered in a flavorful tomato and herb broth. This comforting dish is perfect for cozy meals and uses simple, wholesome ingredients to create deep, rich flavors.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 medium carrots, peeled and sliced into coins
- 2 garlic cloves, finely minced
Tomato Base and Beans
- 1 tablespoon tomato paste
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
Herbs and Seasonings
- 3 teaspoons salt, divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes
- 1 bay leaf
- Ground black pepper, to taste
Liquids and Greens
- 5 cups vegetable stock
- 6 ounces Tuscan kale, destemmed and roughly chopped
- 6 ounces baby spinach
Additional
- 6 ounces crusty rustic bread (or stale country bread)
- Optional – 2 ounces parmesan cheese, finely grated
Instructions
- Heat Oil and Sauté Vegetables: Add the olive oil to a dutch oven or stockpot over medium-high heat. When the oil is hot, add the finely chopped onions and carrot coins, and sauté for about 5 minutes until the onions become translucent, stirring occasionally to prevent sticking. Add the minced garlic and sauté for another 30 seconds to release its aroma.
- Incorporate Tomato Paste: Stir in the tomato paste along with 1 teaspoon of salt and cook while stirring continuously until the tomato paste is fully incorporated and slightly caramelized, enhancing the flavor base of the soup.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes and stir to combine with the aromatic base. Add the drained cannellini beans, dried rosemary, oregano, thyme, basil, red pepper flakes, and bay leaf to the pot. Stir everything well to distribute the herbs evenly.
- Pour Vegetable Stock and Add Kale: Pour in the vegetable stock and then add the roughly chopped Tuscan kale. Increase the heat to bring the soup to a boil, allowing the flavors to meld and the kale to soften slightly.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 25 minutes, stirring occasionally to prevent sticking and ensure even cooking, until all ingredients are tender and the soup is well-flavored.
- Add Spinach, Bread, and Final Seasoning: Tear the rustic bread into chunks and add it along with the baby spinach and the remaining 2 teaspoons of salt to the pot. Let the soup simmer for another 2 minutes to allow the bread to absorb the flavors and the spinach to wilt. Season with ground black pepper to taste, and optionally sprinkle with finely grated parmesan cheese before serving.
- Serve or Store: Serve the Ribollita immediately while hot for the best taste and texture. Alternatively, transfer to a container and refrigerate for up to 3 days; the flavors will continue to deepen as it sits.
Notes
- Using stale or day-old rustic bread is traditional and it adds authentic texture to the soup.
- Feel free to substitute vegetable stock with chicken stock if not strictly vegetarian.
- For a thicker texture, mash some of the cannellini beans before adding them to the soup.
- The soup tastes even better the next day as flavors continue to meld.
- Adjust the red pepper flakes according to your preferred spice level.
- Remove the bay leaf before serving.
