When it comes to comfort food, few dishes are as hearty and soul-satisfying as Italian Ribollita Soup. Originating from the Tuscan region, this traditional soup is a flavorful, rustic masterpiece that embodies the spirit of Italy’s rich culinary heritage. Ribollita, meaning "reboiled" in Italian, is a dish born out of necessity and creativity, often made by reboiling leftover minestrone or vegetable soup to create a thicker, more robust stew.
This soup combines the best of two worlds: it’s both a deliciously warming dish and a great example of zero-waste cooking, utilizing day-old bread and a variety of vegetables to create something magical. Whether you’re cozying up for a chilly night or simply want to experience the true flavors of Tuscany, Ribollita is a fantastic choice that will fill your kitchen with the most incredible aroma.
Let’s dive into making this simple yet sophisticated dish, and I promise you’ll have a new favorite soup in no time.
Italian Ribollita Soup Recipe
Here’s how to make an authentic, Tuscan-inspired Ribollita Soup that’s guaranteed to make your taste buds sing. It’s a celebration of seasonal vegetables, beans, and bread-everything you need for a filling, nutrient-packed meal.
Ingredients Needed
Before we begin cooking, let’s gather everything you’ll need for this rich and flavorful Ribollita Soup. The ingredients might look long, but most are simple pantry staples that you can find in any well-stocked kitchen.
- Olive Oil – Used to sauté the vegetables and form the base of the soup.
- Yellow Onion – A classic starting point for any Italian soup. Adds sweetness and depth.
- Carrots – These bring both texture and a slight sweetness to the soup.
- Celery – Complements the other vegetables with its crisp, refreshing flavor.
- Garlic – Freshly minced garlic is essential for a savory foundation.
- Potatoes – These give the soup its hearty, comforting feel and help thicken the broth.
- Tomatoes – Fresh or canned, tomatoes lend their rich umami flavor.
- Cabbage – The key leafy green, adding texture and a slight bitterness that balances out the richness.
- Kale – Traditional in Ribollita, kale is nutrient-dense and adds a chewy texture.
- White Beans (Cannellini beans are ideal) – They absorb the broth and give the soup body.
- Vegetable Broth – Helps develop the soup’s flavor; you can use chicken broth if preferred.
- Day-old Bread (preferably Italian rustic bread like Ciabatta or Tuscan bread) – The traditional thickener for Ribollita.
- Fresh Thyme & Bay Leaves – For aromatic notes that infuse the soup while simmering.
- Salt & Pepper – To taste; essential for seasoning.
- Parmesan Cheese – A garnish that adds a finishing touch of sharpness and umami.
Cooking Instructions
Here’s the step-by-step breakdown of how to create this cozy, full-bodied soup:
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Prepare The Ingredients
- Slice the onion, carrots, and celery into small, even pieces.
- Peel and dice the potatoes.
- Roughly chop the cabbage and kale into bite-sized pieces.
- If using fresh tomatoes, chop them, or if using canned, simply open the can.
- Rinse and drain the white beans.
- Cut your day-old bread into cubes.
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Sauté The Vegetables
- Heat about 3 tablespoons of olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Sauté for about 5-7 minutes until softened and aromatic.
- Add the garlic and cook for another 2 minutes until fragrant.
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Build The Soup
- Stir in the diced potatoes and tomatoes. Cook for a few minutes to let the flavors combine.
- Pour in the vegetable broth and add the thyme, bay leaves, and a pinch of salt and pepper.
- Bring the soup to a simmer and cook for 20-25 minutes, or until the potatoes are fork-tender.
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Add Greens And Beans
- Once the potatoes are cooked, add the cabbage, kale, and beans. Stir to incorporate.
- Let the soup simmer for another 10-15 minutes until the greens are tender and everything is well combined.
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Add The Bread
- Tear or cube the day-old bread and add it directly into the soup.
- Stir well, allowing the bread to soak up the liquid and break down into a thick, stew-like consistency.
- Simmer for an additional 10-15 minutes, stirring occasionally, until the soup is thick and the bread has dissolved into the broth.
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Final Adjustments
- Remove the thyme sprigs and bay leaves.
- Taste and adjust the seasoning, adding more salt, pepper, or a drizzle of olive oil if needed.
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Serve
- Ladle the soup into bowls, topping each with a generous sprinkle of freshly grated Parmesan cheese.
Ingredient Insights
Here’s a deeper dive into some of the key ingredients that make Ribollita Soup truly special:
- Cannellini Beans: These creamy white beans are the heart of Ribollita. They’re mild and absorb the flavors of the broth beautifully. In addition, they’re a great source of plant-based protein and fiber, making this soup satisfying and nutritious.
- Day-old Bread: The bread isn’t just a filler in this soup; it’s the secret to its thick, rich consistency. Italian breads like ciabatta or Tuscan bread are ideal because they’re dense and can soak up all the delicious flavors without falling apart immediately.
- Kale and Cabbage: These sturdy, hearty greens provide a deep, earthy flavor and a satisfying texture that’s perfect for a slow-simmered soup. The kale adds a slight bitterness that balances the richness of the beans and olive oil, while cabbage softens as it cooks, becoming tender and mild.
- Olive Oil: Extra virgin olive oil isn’t just used for sautéing-it’s drizzled over the soup just before serving to add a final layer of richness and flavor. It’s a fundamental part of the dish and adds an aromatic, grassy note.
Expert Tips
To get the most out of your Ribollita Soup, here are some expert tips:
- Use Stale Bread: Fresh bread won’t break down properly and will result in a soupy, liquid consistency instead of the desired thick stew. Make sure to use stale, dry bread for the best result.
- Make It Ahead of Time: Like many soups, Ribollita gets better the next day as the flavors continue to meld. If possible, let it sit overnight in the fridge, and reheat it the next day for an even richer flavor.
- Adjust Consistency: If your soup gets too thick as it sits, you can always add a splash of extra broth or water when reheating to achieve the desired consistency.
- Flavor Boosts: A drizzle of high-quality extra virgin olive oil just before serving can enhance the flavor. You can also add a pinch of red pepper flakes for a slight heat, or a squeeze of lemon for brightness.
Recipe Variations
While the traditional version of Ribollita is delicious on its own, there are several ways to make this recipe your own:
- Add Sausage: For a meatier version, add Italian sausage (either sweet or spicy) when sautéing the vegetables. It adds depth and savory richness to the soup.
- Use Different Greens: If kale and cabbage aren’t your thing, you can experiment with other greens like Swiss chard, spinach, or collard greens.
- Vegan Version: This soup is already vegetarian, but to make it vegan, simply skip the Parmesan cheese topping and use vegetable broth to keep it dairy-free.
- Add More Veggies: You can also increase the variety of vegetables-leeks, zucchini, or even roasted bell peppers would all work wonderfully in this soup.
Final Words
Ribollita Soup is the epitome of comfort food with a rich history and layers of flavor. It’s a perfect example of how Italian cuisine celebrates simplicity-using humble ingredients like vegetables, beans, and bread to create something greater than the sum of its parts. Plus, it’s one of those dishes that only gets better with time.
FAQs
What Is Italian Ribollita Soup?
Italian Ribollita soup is a traditional Tuscan dish, a hearty, thick vegetable and bread-based soup. The name ’ribollita’ means “reboiled”, which refers to the practice of reheating the soup the next day to enhance its flavors. It typically contains cannellini beans, kale, carrots, potatoes, onions, and rustic bread, all simmered together in a flavorful broth.
Can I Use Any Type Of Bread For Ribollita?
Traditionally, Ribollita is made with day-old, crusty Tuscan bread, which is unsalted. The bread absorbs the liquid from the soup, giving it its signature thickness. While other types of bread can be used, it’s best to stick to a dense, hearty variety like sourdough or a country loaf to replicate the authentic texture.
What Vegetables Are Typically Included In Ribollita Soup?
The classic vegetables in Ribollita soup include kale (usually Tuscan or Lacinato), carrots, celery, potatoes, and onions. You may also find tomatoes, zucchini, and leeks in some variations, but the core vegetables are carrots, potatoes, and kale.
Can I Make Ribollita Soup Vegetarian Or Vegan?
Yes, Ribollita can easily be made vegetarian or vegan by using vegetable broth instead of chicken broth. Ensure that the bread used is also vegan, and skip any non-vegan additions like butter or cheese. The soup is naturally rich in plant-based ingredients, making it a great vegan meal option.
Do I Need To Use Cannellini Beans For Ribollita Soup?
Cannellini beans are the traditional bean used in Ribollita soup due to their creamy texture and mild flavor, which complement the other vegetables. However, you can substitute them with other white beans, such as Great Northern beans or navy beans, if cannellini beans are unavailable.
How Long Does Ribollita Soup Last In The Fridge?
Ribollita soup can last up to 3-4 days in the fridge when stored in an airtight container. In fact, the soup often tastes better after a day or two, as the flavors have more time to meld together. Just be sure to reheat it thoroughly before serving.
Can I Freeze Ribollita Soup?
Yes, Ribollita soup can be frozen for up to 3 months. To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers. When ready to eat, thaw in the fridge overnight and reheat on the stove. Keep in mind that the texture of the bread may change slightly upon reheating.
What Kind Of Broth Is Used In Ribollita Soup?
Ribollita soup is typically made with a vegetable broth, although some recipes may use chicken broth for added depth of flavor. The broth helps to infuse the vegetables and beans with savory notes, and its richness is a key element of the soup’s hearty texture.
Is Ribollita Soup Spicy?
Traditional Ribollita soup is not spicy, as it focuses more on savory and earthy flavors from the vegetables, beans, and broth. However, you can add chili flakes or a pinch of hot pepper if you prefer a bit of heat.
Can I Add Meat To Ribollita Soup?
While Ribollita is traditionally a vegetarian dish, some recipes do include small amounts of meat, such as pancetta, bacon, or sausage, to enhance the flavor. If you’re making a meat version, be sure to cook the meat first and add it to the soup along with the vegetables and beans.