Traditional Tuscan Ribollita Soup Recipe

Ribollita is a classic Tuscan soup that embodies the essence of rustic Italian cooking. It’s a wonderful way to enjoy a dish that’s hearty, healthy, and brimming with flavors. This soup is packed with seasonal vegetables, beans, and leftover bread, making it a perfect comfort food for chilly evenings.

Imagine a bowl filled with vibrant greens, tender vegetables, and a rich broth that warms your soul. The taste is a harmonious blend of savory, earthy, and slightly sweet flavors, making every spoonful a delightful experience. It’s a dish that not only fills the belly but also brings a touch of Italian tradition to your kitchen.

Authentic Tuscan Ribollita Soup

This traditional ribollita soup captures the essence of Tuscany, showcasing a delightful mix of local ingredients. The heartiness of this dish is found in its layers of flavor, featuring vibrant greens, tender vegetables, and substantial pieces of stale bread.

At its core, ribollita is a celebration of leftover ingredients, making it an economical choice without sacrificing taste. The combination of kale and cannellini beans creates a nourishing and satisfying base, while the broth brings everything together harmoniously.

Ingredients That Bring It All Together

The beauty of ribollita lies in its simplicity. A few key ingredients make up this comforting dish. The foundation is built from onions, carrots, and celery, which are sautéed for their aromatic qualities.

Adding potatoes lends creaminess, while kale not only adds a pop of color but also nutritional benefits. Cannellini beans enhance the protein content, making it a fulfilling option for any meal. The stale bread is crucial, providing texture and substance, soaking up the broth’s richness.

Cooking Method: A Step Towards Comfort

The preparation of ribollita begins with sautéing the vegetables until they soften and release their flavors. Following this, the diced potatoes and broth are introduced, creating a cozy base for the soup.

As it simmers, the kale and beans join in, completing the medley of textures and tastes. The final touch involves stirring in the torn bread, allowing it to absorb the broth and thicken the soup, enhancing heartiness with every spoonful.

Garnishing and Serving Suggestions

Once the soup is ready, garnishing it is a delightful opportunity to elevate its presentation. A drizzle of high-quality olive oil adds a touch of richness, while fresh parsley brightens the dish visually and in flavor.

Pairing ribollita with a rustic bread loaf not only complements the meal but also pays homage to its origins. This dish is perfect for sharing, inviting warmth and connection at the table.

Nutrition and Comfort in Every Bowl

Ribollita is more than just a soup; it’s a comforting bowl of nutrition. Each serving is packed with essential vitamins from the vegetables and protein from the beans, making it a well-rounded choice for any meal of the day.

With an average of 220 calories per serving, this dish satisfies without overwhelming. It’s an excellent option for those looking to enjoy comfort food that nourishes both body and soul.

The Charm of Tradition

Serving ribollita in a rustic setting enhances its appeal, reminiscent of family gatherings and Italian kitchens filled with laughter. The warmth of the soup, combined with the rich history it carries, brings a sense of tradition to the table.

Whether enjoyed on a chilly evening or shared among friends, traditional Tuscan ribollita soup invites everyone to gather around and savor each warm, hearty spoonful. Each bite tells a story of Italian heritage and rustic simplicity, making it a cherished recipe for generations.

Ingredients

• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 large potato, peeled and diced
• 6 cups vegetable or chicken broth
• 1 bunch kale, stems removed and chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups stale bread, torn into pieces
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh parsley for garnish (optional)

Instructions

1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in the garlic and cook for an additional minute.
2. Add Potatoes and Broth: Add the diced potato, broth, and dried thyme to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potato is tender.
3. Incorporate Greens and Beans: Stir in the chopped kale and cannellini beans. Simmer for another 10 minutes, allowing the flavors to meld together.
4. Add Bread and Season: Stir in the stale bread pieces and mix well. Cook for an additional 5 minutes until the bread has absorbed some broth. Season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls and drizzle with olive oil. Garnish with fresh parsley if desired. Enjoy hot!

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutrition Information

• Servings: 6 bowls
• Calories: 220kcal
• Fat: 7g
• Protein: 9g
• Carbohydrates: 32g