Ribollita is a hearty, Italian stew full of delicious vegetables and beans. This dish uses day-old bread, making it both tasty and a smart way to reduce waste!
It’s like a warm hug in a bowl, packed with cozy flavors. Whenever I make it, my kitchen smells amazing, and I can’t help but enjoy every spoonful. Perfect for chilly days! 😊
Key Ingredients & Substitutions
Olive Oil: I recommend using extra virgin olive oil for its robust flavor. If you’re out, you can substitute it with avocado oil or sunflower oil, but the taste will differ slightly.
Kale or Cavolo Nero: Both are great options here. If kale isn’t available, feel free to use Swiss chard or spinach instead. They will provide a similar texture and nutrition.
Cannellini Beans: These tender beans are key to ribollita. If you can’t find them, white kidney beans or chickpeas will work too. Just make sure to drain and rinse them well.
Crusty Bread: Day-old bread is essential, but any bread you have is fine! Use sourdough for a tangy twist or whole grain for more fiber. Just avoid soft sandwich bread, as it won’t hold up.
Parmesan Cheese: While I think it adds a fantastic touch, you can omit it or use a dairy-free cheese if you’re vegan. Nutritional yeast also adds a cheesy flavor!
How Do I Make Sure My Vegetables Are Soft and Flavorful?
Cooking the vegetables properly sets the stage for a delicious ribollita. Here’s how:
- Start by sautéing the onion, carrots, and celery in olive oil over medium heat. This “soffritto” is the flavor base. Cook for about 8 minutes until they are softened.
- Add garlic, thyme, and rosemary at the end of the cooking to retain their flavors. Once fragrant (after 1-2 minutes), move on to the next step.
- When you add the diced tomatoes and broth, bring it to a boil. Then lower the heat to let everything simmer. This will help vegetables retain their shape while delicious flavors meld together.
Taking care with these steps ensures a warm, rich, and texturally pleasing soup!
Ribollita (Tuscan Bread and Vegetable Soup)
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 bunch kale or cavolo nero, washed and chopped
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can cannellini beans, drained and rinsed
- 4 cups vegetable broth or water
- 2 cups day-old crusty bread, torn into pieces
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
- Additional olive oil, for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 40 minutes to cook. So, in total, you’ll need about 55 minutes to whip up this cozy, nourishing soup. Perfect for a relaxing day at home!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté these veggies for about 8 minutes until they get nice and soft. They’ll start to smell amazing!
2. Add Garlic and Herbs:
Next, stir in the minced garlic, dried thyme, and dried rosemary. Cook for another 1-2 minutes. This is where the magic happens—the kitchen will smell delightful!
3. Combine with Tomatoes and Broth:
Now it’s time to add the diced tomatoes, cannellini beans, and vegetable broth. Give everything a good stir, then bring it to a boil. Once boiling, lower the heat and let it simmer for about 20 minutes. Let those flavors come together!
4. Stir in the Kale:
Add the chopped kale to the pot and continue to simmer for another 10 minutes. You want the kale to be tender but still hold its shape. It adds a beautiful color to your soup!
5. Mix in the Bread:
Now, take your torn pieces of day-old bread and gently stir them into the soup. This will thicken it up beautifully as the bread soaks in the liquid. Stir to combine.
6. Season to Taste:
Add salt and freshly ground black pepper to taste. Give it a taste test and adjust the seasonings as needed—make it just right for you!
7. Let It Rest:
Allow the soup to sit for a few minutes. This resting time helps all the wonderful flavors meld together.
8. Serve and Enjoy:
Ladle the soup into bowls. For a delicious finishing touch, drizzle a bit of olive oil over the top and sprinkle with grated Parmesan cheese, if using. Serve warm, and enjoy your comforting bowl of ribollita!
This hearty Tuscan stew is perfect for sharing with friends and family. Don’t forget—it’s even better the next day, so you can enjoy leftovers too!
Can I Use Fresh Bread Instead of Day-Old Bread?
While day-old bread is traditional for ribollita because it absorbs the soup nicely without getting mushy, you can use fresh bread if needed. Just let it dry out a bit on the counter or toast it lightly to help it hold its texture in the soup.
How Do I Store Leftover Ribollita?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over medium-low heat, adding a splash of broth or water to loosen it up if it thickens too much.
Can I Make Ribollita Vegan?
Absolutely! This recipe is already vegan if you omit the Parmesan cheese. To add a cheesy flavor, you can sprinkle in some nutritional yeast before serving. It goes wonderfully with the rest of the ingredients.
What Other Vegetables Can I Add?
Feel free to customize your ribollita! Root vegetables like potatoes or parsnips, or even bell peppers, can work well. Just chop them into similar-sized pieces and add them when you sauté the onions and carrots for even cooking.
