Ribollita: A Tuscan Bread Soup Recipe for the Soul
Ribollita, meaning "reboiled" in Italian, is a hearty Tuscan bread soup that embodies the spirit of rustic Italian cooking. This soul-warming dish is perfect for a chilly evening and showcases the magic of transforming leftover bread into a flavorful and satisfying meal. This recipe provides a simple yet authentic way to make this classic.
Ingredients You'll Need:
This recipe emphasizes fresh, simple ingredients for maximum flavor. Feel free to adjust quantities based on your preference and the number of servings.
- Vegetables:
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup chopped kale or other hearty greens (Swiss chard works well)
- 1 cup chopped cabbage (optional, adds nice texture)
- 1 cup chopped zucchini (optional, adds sweetness)
- Beans: 1 (15-ounce) can cannellini beans, rinsed and drained (or 1 cup cooked borlotti beans)
- Bread: 2 cups day-old crusty bread, torn into bite-sized pieces (Tuscan bread is ideal!)
- Broth: 6 cups vegetable broth (or chicken broth for a richer flavor)
- Seasoning:
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions: Making the Magic Happen
This recipe is straightforward and allows for delicious improvisation.
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
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Build the Flavor Base: Stir in the crushed tomatoes, oregano, and basil. Season with salt and pepper. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
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Add the Beans and Greens: Add the cannellini beans (or borlotti beans), kale (or chard), and optional cabbage and zucchini. Continue to simmer for another 10-15 minutes, or until the greens are tender.
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Incorporate the Bread: Gently stir in the torn bread pieces. Allow the bread to absorb some of the liquid and soften, about 5-7 minutes. You want it to be soft but not mushy.
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Simmer and Serve: Add the vegetable broth and bring to a simmer. Reduce heat to low, cover, and simmer for another 10 minutes, allowing the flavors to deepen. Taste and adjust seasoning as needed. Serve warm, optionally garnished with a drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese (optional, but adds a lovely touch).
Tips for the Perfect Ribollita:
- Bread is Key: Using day-old bread is crucial. It soaks up the liquid without becoming too soggy.
- Don't Overcook: Overcooked vegetables will lose their texture and flavor. Aim for tender-crisp.
- Adjust the Broth: The amount of broth can be adjusted depending on your desired consistency. Thicker soup? Use less broth.
- Get Creative with Greens: Feel free to experiment with different types of greens, such as spinach, escarole, or even beet greens.
- Make it Your Own: This recipe is a guideline. Feel free to add other vegetables you enjoy, such as potatoes or mushrooms.
Ribollita is a testament to resourceful and delicious cooking. Enjoy this comforting and flavorful soup, perfect for a cozy night in! Remember to share your Ribollita creations with #ribollitarecipe #tuscanfood #italiansoup on social media!
