Dumpling Soup

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Authentic Tuscan Bread Soup Ribollita

Name: Authentic Tuscan Bread Soup Ribollita
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 2 onions, chopped; 2 carrots, chopped; 2 Stems celery, chopped; 3 cloves garlic, minced; 0.25 Cup extra virgin olive oil, plus extra for serving; 1 teaspoon salt; 0.5 teaspoon freshly ground black pepper; 1 can diced tomatoes; 1 volume kale, stems removed and leaves chopped; 0.5 cabbage, chopped; 1 can cannellini beans, drained and rinsed; 4 cups vegetable broth; 1 loaf stale Italian bread, torn into pieces; Grated Parmesan cheese for garnish

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Ribollita, translating to \reboiled\ in English, is a hearty Tuscan soup made from bread and vegetables. There are many variations of this dish, with ingredients can include leftover bread, cannellini beans, kale, cabbage, and other vegetables. Ribollita is particularly perfect for cold winter nights and is typically served with a drizzle of olive oil and black pepper.

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Ingredients

number of servings

2 onions, chopped Added to
2 carrots, chopped Added to
2 Stems celery, chopped Added to
3 cloves garlic, minced Added to
¹⁄₄ Cup extra virgin olive oil, plus extra for serving Added to
1 teaspoon salt Added to
¹⁄₂ teaspoon freshly ground black pepper Added to
1 can diced tomatoes Added to
1 volume kale, stems removed and leaves chopped Added to
¹⁄₂ cabbage, chopped Added to
1 can cannellini beans, drained and rinsed Added to
4 cups vegetable broth Added to
1 loaf stale Italian bread, torn into pieces Added to
Grated Parmesan cheese for garnish Added to

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Days remaining: 6

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Directions

150 min.

1. Step

Start by heating the olive oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic, seasoning with salt and pepper. Sauté until the onions become translucent.

2. Step

Add in the diced tomatoes, kale, and cabbage into the pot. Stir well, then cover and simmer for about 15 minutes until the vegetables are tender.

3. Step

Add the cannellini beans and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for another 30 minutes.

4. Step

Gradually add in the torn bread pieces, stirring constantly to prevent the bread from sticking to the bottom of the pot. Continue to simmer for another 30 minutes, until the bread is completely saturated and starts to break down.

5. Step

Serve your Ribollita hot, drizzled with extra virgin olive oil, a sprinkle of parmesan cheese, and accompanied by a slice of crusty bread.

15 August 2023

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