Ribollita is a hearty Italian soup packed with delicious veggies, beans, and fresh bread. It’s like a warm hug in a bowl and perfect for chilly days!
This recipe’s secret weapon is letting it sit overnight—it tastes even better the next day! I love topping it with a drizzle of olive oil. Yum! 😋
Key Ingredients & Substitutions
Olive Oil: Use extra-virgin olive oil for the best flavor. If you’re looking for a lighter option, avocado oil is a good substitute.
Vegetables: The classic combo includes onion, carrots, and celery, often called a mirepoix. You could switch in leeks or bell peppers if you prefer. Frozen veggies can work too!
Kale: Kale or cavolo nero is traditional, but Swiss chard or spinach can easily replace it. They’ll add a nice color and flavor without skipping a beat.
Cannellini Beans: If you can’t find cannellini beans, navy beans or great northern beans are perfect swaps. Just make sure to rinse them to manage the saltiness!
Crusty Bread: For the best results, use day-old bread. If you don’t have any, a rustic sourdough or ciabatta works great. Gluten-free bread can also take the place of traditional bread!
How Do I Make My Ribollita Souper Thick?
To get that lovely, thick texture in Ribollita, the bread is your hero! Here’s how to make it just right:
- As you cook, stir in the torn bread pieces to soak up the broth. This thickens the soup beautifully.
- Let it sit for at least 10 minutes for the bread to absorb the liquid fully—it makes a big difference!
- If you prefer a creamier soup, try blending a portion of it, then mixing it back in. This gives a nice velvety finish.
Remember, Ribollita is even better the next day. If you have leftovers, it’ll thicken more, so add a splash more broth or water when reheating.
Ribollita: A Hearty Tuscan Soup
Ingredients You’ll Need:
For the Soup:
- 1/4 cup extra-virgin olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 bunch kale or cavolo nero, chopped
- 2 medium potatoes, peeled and diced
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed (reserve liquid)
- 4 cups vegetable broth
- 2 cups water (or more as needed)
- 4 slices day-old crusty country bread, torn into pieces
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or rosemary
- 1 bay leaf
- Freshly grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 50 minutes of cooking. If you let it sit overnight, the flavors deepen, and it makes for a cozy meal the next day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook while stirring occasionally until the vegetables soften up, which should take about 8-10 minutes.
2. Add the Garlic:
Once the vegetables are softened, stir in the minced garlic and let it cook for another minute until you can smell that wonderful aroma.
3. Incorporate the Greens and Potatoes:
Next, add in the chopped kale, diced potatoes, dried thyme or rosemary, and the bay leaf. Cook for another 5 minutes until the greens start to wilt down a bit.
4. Pour in the Liquid:
Now it’s time to add the diced tomatoes (juices included), cannellini beans, vegetable broth, and 2 cups of water. If you like a thicker soup, consider adding some of that reserved bean liquid!
5. Simmer:
Bring the mixture to a boil, then reduce the heat and let it simmer for about 40 minutes. Give it a stir occasionally until the potatoes are tender and everything is well combined.
6. Final Seasoning:
Once the potatoes are tender, take out the bay leaf. Taste the soup and season it with salt and freshly ground black pepper according to your preference.
7. Add the Bread:
Stir in the torn bread pieces, allowing them to soak in the delicious broth. Let the soup sit for at least 10 minutes so the bread can absorb the liquid and thicken the soup nicely.
8. Serve:
Ladle the warm Ribollita into bowls, and if you’d like, drizzle some extra olive oil on top and sprinkle with freshly grated Parmesan cheese. It’s a lovely addition!
9. Enjoy!
Pair it with extra toasted bread on the side for a delightful meal. This comforting, rustic Tuscan soup is perfect for cold days and gets even better the next day, embodying the meaning of “Ribollita,” which means “reboiled.” Enjoy the hearty goodness!
Can I Use Different Greens in Ribollita?
Absolutely! While kale or cavolo nero is traditional, you can substitute it with Swiss chard or spinach. Just be mindful that the cooking times may vary slightly; softer greens will wilt more quickly.
What Should I Do with Leftover Ribollita?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, you might need to add a little water or broth since the soup thickens as it sits.
Can I Make Ribollita Vegan?
Yes, this recipe is already vegan as it contains no meat or dairy! Just ensure any additional toppings, like sauces or garnishes, are also vegan-friendly.
How Can I Make Ribollita Thicker?
To thicken your Ribollita, make sure to add enough bread to absorb the broth. You can also blend a portion of the soup in a blender or use an immersion blender and then mix it back into the pot for a creamier texture.
