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Tuscan Ribollita Soup

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Ingredients

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  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups vegetable broth (or chicken broth for added flavor)
  • 2 cups water
  • 1 (15-ounce) can of cannellini beans, drained and rinsed
  • 1 (15-ounce) can of diced tomatoes (without added sugar or preservatives)
  • 4 cups chopped kale (or Swiss chard, if preferred)
  • 4 cups stale bread, torn into pieces (preferably rustic or Italian bread)
  • 1 tablespoon lemon juice (optional)
  • Salt and pepper to taste
  • Parmesan cheese for garnish (optional, and can be omitted for a dairy-free version)

Ingredient Highlights

  • Olive Oil: Olive oil adds richness and depth to the soup and is a staple of Tuscan cuisine, offering a great source of healthy fats.
  • Cannellini Beans: These beans are creamy and absorb flavors well, contributing to the heartiness of the soup while providing a good amount of protein and fiber.
  • Kale: Kale adds texture and nutrients like vitamins A, C, and K. It’s traditional in Ribollita, but you can also use Swiss chard or collard greens.
  • Bread: The day-old bread used in Ribollita is essential for thickening the soup. It soaks up the liquid and adds texture, making the soup feel like a stew.
  • Vegetable Broth: The broth serves as the base, enhancing the soup with savory flavors without being overwhelming.

Instructions

Prepare the Soup Base:

  1. Heat Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is warm, add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes until the vegetables have softened.
  2. Add Garlic and Herbs: Stir in the minced garlic, oregano, thyme, and bay leaf, cooking for another minute until fragrant. This step releases the aromatic oils from the herbs and enhances the flavor of the soup.
  3. Pour in Broth and Water: Add the vegetable broth and water to the pot. Bring the mixture to a simmer over medium-high heat. This is where the soup starts to come together, creating a flavorful base for the vegetables and beans.

Add Beans and Tomatoes:

  1. Incorporate Beans and Tomatoes: Once the broth has come to a simmer, add the cannellini beans and the diced tomatoes (including their juices). Stir well and continue to simmer for about 10 minutes to allow the flavors to blend.
  2. Season the Soup: Taste the soup and add salt and pepper to your liking. If you want a bit of acidity, a splash of lemon juice can brighten up the soup without overpowering the flavors.

Add the Greens:

  1. Add Kale (or Swiss Chard): Stir in the chopped kale (or Swiss chard) and cook for 5-7 minutes, or until the greens are tender. The kale will wilt down and blend into the soup, contributing to the rustic texture and flavor.

Add the Bread:

  1. Add the Stale Bread: Tear the stale bread into pieces and add it to the pot. Stir it into the soup, ensuring it absorbs some of the liquid. Allow it to simmer for another 10-15 minutes until the bread softens and starts to break down into the soup, thickening the broth and creating a more stew-like consistency.

Simmer and Serve:

  1. Simmer to Blend Flavors: Let the soup simmer for another 10-15 minutes, stirring occasionally. This allows the bread to soak up the liquid and become fully incorporated, giving the soup its signature thick, rustic texture.
  2. Taste and Adjust: Taste the soup and adjust the seasoning with additional salt, pepper, or lemon juice if needed. If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency.

Cut and Serve:

  1. Serve and Garnish: Ladle the soup into bowls and drizzle with a little extra virgin olive oil. If you like, garnish with grated Parmesan cheese for added flavor. Serve with some crusty bread on the side for a complete meal.

Nutrition

Find it online: https://buttereats.com/tuscan-ribollita-soup/