Imagine a rustic Italian soup so rich with tradition and flavor that it transforms simple, humble ingredients into a culinary masterpiece. Ribollita, the legendary Tuscan vegetable soup, isn't just a meal - it's a delicious journey through Italian peasant cooking that will warm your soul and tantalize your taste buds. Born from the resourceful kitchens of rural Tuscany, this hearty soup turns leftover vegetables and stale bread into a surprisingly luxurious dining experience that will make you fall in love with rustic Italian cuisine.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups kale, chopped
- 1 can cannellini beans, drained
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 2 slices stale bread
Instructions
- Begin by preparing all the vegetables. Wash the kale thoroughly and chop it into bite-sized pieces. Peel and chop the onion, dice the carrots, and celery into small pieces. Set the chopped vegetables aside.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent.
- Add the diced carrots and celery to the pot. Continue to sauté the mixture for an additional 5-7 minutes, stirring occasionally, until the vegetables soften.
- Stir in the chopped kale and cook for about 2-3 minutes, allowing it to wilt slightly.
- Next, add the canned diced tomatoes (including their juices) to the pot. Stir well to combine all the ingredients.
- Pour in the vegetable broth and add the drained cannellini beans. Stir to combine everything evenly.
- Season the soup with salt, black pepper, and dried oregano. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, allowing the flavors to meld.
- While the soup is simmering, take the stale bread and cut it into cubes. You can toast the bread cubes in a separate pan with a little olive oil until they are golden and crispy, or you can add them directly to the soup later.
- After the soup has simmered, taste and adjust the seasoning if necessary. If you prefer a thicker soup, you can mash some of the beans against the side of the pot with a fork or a potato masher.
- To serve, ladle the ribollita into bowls. If you toasted the bread cubes, sprinkle them on top of the soup. Optionally, drizzle a little extra virgin olive oil over each serving for added flavor.
- Enjoy your hearty and nutritious Ribollita Italian Vegetable Soup!
Tips
- Use day-old or stale bread for authentic texture - it's a traditional way to reduce food waste and add depth to the soup.
- Take your time sautéing vegetables to develop rich, layered flavors before adding broth.
- Don't rush the simmering process; slow cooking allows ingredients to meld together beautifully.
- For extra richness, consider adding a parmesan rind while simmering.
- The soup tastes even better the next day, so don't hesitate to make it in advance.
- Adjust liquid consistency to your preference - some like it thicker, some more brothy.
- A drizzle of high-quality extra virgin olive oil just before serving can elevate the entire dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 12g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
