Ribollita, meaning "reboiled" in Italian, is a hearty and deeply flavorful Tuscan bread soup that embodies rustic Italian cooking at its finest. This humble dish, born from the need to utilize leftover bread and seasonal vegetables, has evolved into a beloved classic, cherished for its comforting warmth and satisfying texture. Its rich broth, infused with the earthy notes of kale, beans, and carrots, is perfectly complemented by the chewy softness of stale bread, creating a symphony of textures and tastes. The simple yet elegant combination of ingredients makes it both economical and incredibly delicious.
Beyond its historical significance and satisfying flavor profile, Ribollita is remarkably versatile. You can easily adapt the recipe to incorporate whatever vegetables you have on hand, making it a perfect choice for utilizing seasonal produce and minimizing food waste. Ready to experience the magic of this Tuscan treasure? Let's dive into the step-by-step process of creating your own bowl of perfect Ribollita.
Tools Needed
- medium sized pot
- container
- blender
- large pot
- garlic press
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Beans and Vegetables
- Soak cannellini beans overnight (or at least 12 hours) in cold water. Alternatively, use canned beans (drained) or boil water over beans for 1 hour.
- Drain the soaked beans.
- In a medium pot, simmer the drained beans in 2 inches of cold water with a sprig of fresh rosemary over medium heat.
- Medium dice yellow onions, celery, and carrots. Mince garlic using a garlic press.
- Slice Tuscan kale (or lacinato kale) into half-inch to one-inch thick slices. Thinly slice savoy cabbage, avoiding the woody stem.
- Crush whole peeled tomatoes by hand.
Step 2. Sauté and Simmer the Soup
- In a large pot, sauté diced onions, celery, carrots, and minced garlic in olive oil over medium heat for 8-10 minutes until tender.
- Puree about half of the cooked beans with some of the bean liquid in a blender (vent the lid to prevent explosion).
- Add sliced kale and savoy cabbage to the sautéed vegetables.
- Add the remaining cooked beans (without rosemary stem) and their liquid to the vegetable mixture.
- Stir in the pureed beans and vegetable stock (or water).
- Simmer on low heat for 15-20 minutes, or until greens are tender.
Step 3. Season and Serve
- Season with sea salt and fresh cracked black pepper.
- Serve with a slice of stale, crusty bread in the bottom of the bowl, then ladle the soup on top. Garnish with parmesan cheese, fresh parsley, and rosemary.
Read more: Italian Zucchini Soup with Parmesan Croutons: A Delicious Recipe
Tips
- If you can't find Tuscan kale or savoy cabbage, substitute with spinach, baby spinach, regular kale, or escarole.
- If your bread isn't already slightly stale, dry it out in a low oven (225°F) for about 30 minutes.
Nutrition
- N/A
FAQs
1. Can I use different types of beans in Ribollita?
Absolutely! Cannellini beans are traditional, but you can substitute with other white beans like Great Northern or even borlotti beans.
2. What kind of bread is best for Ribollita?
Day-old crusty bread, like a peasant loaf or even a slightly stale baguette, works perfectly. The bread should be firm enough to hold its shape but not so hard it's inedible.
Ribollita is more than just a soup; it's a culinary journey to the heart of Tuscany. With its rich history and adaptable nature, this comforting dish is sure to become a staple in your kitchen. Enjoy the warmth and flavor of this classic Italian comfort food, and savor every delicious spoonful!