Tuscan Ribollita
Hearty Italian bread soup with seasonal vegetables and beans
Ingredients
Instructions
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Prepare the soffrittoHeat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery, and sauté for 10 minutes until softened but not browned. Add the garlic and cook for another 1-2 minutes until fragrant.
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Add vegetables and brothAdd the kale, cabbage, and potatoes to the pot. Stir to combine with the soffritto. Pour in the vegetable broth and add the Parmesan rind if using. Bring to a simmer and cook for 20 minutes until the vegetables begin to soften.
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Incorporate beans and tomatoesMash about one-third of the cannellini beans with a fork or potato masher. Add both the whole and mashed beans to the pot along with the diced tomatoes and thyme. Season with salt and pepper. Continue simmering for 30 minutes until the vegetables are completely tender.
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Add the breadAdd the bread chunks to the soup and stir well to combine. The bread should begin to break down and thicken the soup. If the mixture seems too thick, add a little more broth or hot water. Simmer for an additional 10 minutes.
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Rest the soupRemove the pot from heat and let the ribollita stand for at least 15 minutes. Traditionally, ribollita tastes even better the next day, so consider making it ahead of time and reheating (re-boiling, which is what 'ribollita' means in Italian).
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Serve and garnishLadle the ribollita into warm bowls. Drizzle each serving with a generous amount of extra virgin olive oil. If desired, sprinkle with freshly grated Parmesan cheese and a twist of black pepper.
Nutritional Information
385
Calories
per serving
15
Protein
g per serving
62
Carbohydrates
g per serving
9
Total Fat
g per serving
1.5
Saturated Fat
g per serving
12
Fiber
g per serving
8
Sugar
g per serving
820
Sodium
mg per serving
45
Vitamin C
% daily value
4.2
Iron
mg per serving
Tuscan Ribollita is Also Known As
Ribollita Toscana, Zuppa di Pane, Tuscan Bread Soup or Minestra di Pane
