Traditional Tuscan Ribollita
Ingredients
- • 60 ml extra virgin olive oil
- • 1 item yellow onion, diced
- • 2 item carrots, diced
- • 2 item celery stalks, diced
- • 4 cloves garlic
- • 30 ml tomato paste
- • 400 g canned crushed tomatoes
- • 400 g cannellini beans, cooked
- • 1.5 L vegetable broth
- • 200 g kale, chopped
- • 300 g savoy cabbage, chopped
- • 200 g day-old rustic bread, cubed
- • 15 ml fresh thyme
- • 10 ml fresh rosemary, chopped
- • 2 item bay leaves
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 1 item parmesan cheese rind (optional)
Instructions
- 1
Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Cook for 10-12 minutes until softened.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in tomato paste and cook for 2 minutes, stirring constantly to develop the flavor.
- 4
Add crushed tomatoes, half of the cannellini beans, vegetable broth, thyme, rosemary, bay leaves, and parmesan rind if using. Bring to a boil.
- 5
Reduce heat and simmer for 30 minutes, stirring occasionally.
- 6
Mash the remaining beans with a fork and add them to the pot along with the kale and cabbage. Simmer for another 20 minutes.
- 7
Add the bread cubes and stir well. The soup should be thick. If needed, add more broth. Season with salt and pepper.
- 8
Remove from heat and let stand for at least 30 minutes. Remove bay leaves and parmesan rind.
- 9
For authentic ribollita, refrigerate overnight and reheat the next day - it's even better reheated, which is how it got its name meaning 're-boiled'.
- 10
Serve hot, drizzled with extra virgin olive oil.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This rustic Tuscan soup transforms humble ingredients and day-old bread into pure comfort—it's even better reheated the next day, which is how "ribollita" (meaning "reboiled") got its name. Don't skip the parmesan rind if you have one; it adds incredible depth!"
