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How to Make Ribollita - A Step-by-Step Guide

Ribollita is a classic Italian soup originating from the Tuscany region. The name "ribollita" actually means "reboiled" in Italian, and this soup gets its name from the traditional method of reboiling the leftover minestrone soup with bread to create a hearty and satisfying dish. This flavorful and comforting soup has been a staple in Tuscan cuisine for centuries, and it's easy to see why it has stood the test of time.

Ribollita is a perfect example of cucina povera, or "peasant cooki...

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Ingredients

  • 2 ¾ cups cannellini beans, soaked in water for 12 hours
  • water to cover
  • salt to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 carrot, finely chopped
  • 2 potatoes, peeled and coarsely chopped
  • 10 ounces coarsely chopped kale
  • 10 ounces coarsely chopped Swiss chard
  • 10 ounces coarsely chopped Savoy cabbage
  • 1 (7 ounce) can tomato puree (passata)
  • salt and ground black pepper to taste
  • 1 loaf stale Tuscan bread

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs 35 mins
  • Additional Time: 15 mins
  • Total Time: 3 hrs 5 mins
  • Servings: 8
  • Yield: 8 servings

  • Drain and rinse cannellini beans and place in a large pot. Pour in enough water to cover; add salt. Cover and cook over medium-low heat until tender, 1 1/2 to 2 hours.
  • Drain the beans, reserving the cooking liquid. Set aside 1/2 of the beans. Puree the remaining beans in the pot using an immersion blender.
  • Heat oil in a large saucepan over low heat. Cook onion, celery, and carrot until soft, 10 to 15 minutes. Add 1/2 of the reserved cooking liquid, pureed beans, potatoes, kale, Swiss chard, Savoy cabbage, and tomato puree. Bring to a boil. Cover and simmer until potatoes are soft, about 40 minutes. Season with salt and pepper.
  • Stir whole beans into the saucepan with the remaining cooking liquid. Cook for 15 minutes. Remove soup from heat; let stand for 15 minutes.
  • Chop bread and add to the soup a few pieces at a time so it soaks up the liquid and thickens the soup. Bring soup back to a boil. Remove from heat.

    • Nutrition

    559 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Sodium: 751mg
    • Total Carbohydrate: 102g
    • Dietary Fiber: 7g
    • Total Sugars: 4g
    • Protein: 24g
    • Vitamin C: 79mg
    • Calcium: 233mg
    • Iron: 8mg
    • Potassium: 1725mg

    Categories

    Vegetarian recipes
    Vegan recipes
    Italian recipes
    Comfort food recipes
    Soup recipes