Ribollita is a hearty Italian soup packed with vegetables, beans, and bread. It’s perfect for warming you up on a chilly day!
Making ribollita is like giving your leftovers a second chance. I love how thick and tasty it gets after a good simmer! You can top it with olive oil for extra flavor.
Key Ingredients & Substitutions
Cannellini Beans: These white beans are creamy and add richness to ribollita. If you can’t find them, great substitutes are navy or great northern beans. Canned beans are a quick option—just rinse them well before adding.
Cavolo Nero (Tuscan Kale): This is the traditional green for ribollita, but if it’s hard to find, any hearty greens like kale or Swiss chard will work. Just remember to remove the stems and chop them up well.
Stale Bread: Using stale bread is essential to give the soup its thick, comforting texture. If you don’t have stale bread, you can use fresh but toast it lightly to help it soak up the broth better.
Vegetable Broth: I prefer homemade vegetable broth for the best flavor, but store-bought works just fine. You can also use chicken broth if you’re not strictly vegetarian.
How Do You Achieve the Perfect Flavor Balance in Ribollita?
The secret to a rich ribollita is layering flavors. Start by sautéing the aromatics (onions, carrots, celery) until they’re soft; this helps create a tasty base. Add garlic last so it doesn’t burn, which can turn bitter.
- Cook on medium heat, stirring occasionally.
- After adding the herbs and tomatoes, sauté them briefly to mellow the acidity of the tomatoes.
- Simmer the soup gently—this allows the flavors to meld beautifully.
- For a deeper taste, don’t skip the step of reheating the soup after adding the bread. This is where ribollita gets its name, meaning “reboiled” in Italian!
How to Make Ribollita
Ingredients You’ll Need:
For the Soup:
- 2 cups dried cannellini beans (or 3 cans, drained and rinsed)
- 4 cups vegetable broth
- 1/4 cup extra virgin olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 bunch cavolo nero (Tuscan kale) or kale, stems removed and leaves chopped
- 1 (14 oz) can diced tomatoes
- 4 cups day-old or stale country-style bread, cut into chunks (preferably crusty bread)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- Freshly grated Parmesan cheese, for serving
How Much Time Will You Need?
This ribollita recipe will take about 1.5 hours to prepare if using dried beans (which also need to be soaked overnight) and around 30 minutes if using canned beans. Once everything is simmered together, give it another 10 minutes to soak up the delicious flavors before serving!
Step-by-Step Instructions:
1. Prep the Beans:
If you’re using dried cannellini beans, soak them overnight in cold water. The next day, drain the beans, place them in a large pot, cover with fresh water, and cook on medium heat until tender, which will take about 1 to 1.5 hours. Once they’re soft, drain and set aside. If you’re using canned beans, simply drain and rinse them.
2. Cook the Aromatics:
In a large pot, heat the 1/4 cup of extra virgin olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté these vegetables until they are softened, which will take about 8 minutes. Add in the minced garlic and sauté for another minute or so until aromatic—you want that delicious garlic smell!
3. Add Herbs and Tomatoes:
Stir in the dried thyme and rosemary, allowing the herbs to release their scents. Then, add the can of diced tomatoes and let the mixture cook for a few minutes, stirring occasionally to combine the flavors.
4. Add Broth and Beans:
Pour in the vegetable broth and mix in the cooked or canned beans. Bring the soup to a gentle simmer, letting it bubble lightly. This is where all those lovely flavors start to come together!
5. Add Kale:
Stir in the chopped cavolo nero (or kale) and let everything simmer together for about 20-30 minutes. This allows the greens to become tender and the flavors to meld nicely.
6. Incorporate the Bread:
After the soup has simmered, remove it from heat and gently stir in the chunks of stale or day-old bread. This will thicken the soup and create its signature hearty texture.
7. Reheat and Serve:
For the best flavor, it’s traditional to let ribollita “reboil” before serving. Just reheat the soup gently over low heat until it’s warmed through. The longer you let it sit, the better it tastes as the bread absorbs more broth!
8. Garnish:
Serve your ribollita hot, drizzling each bowl with a little extra virgin olive oil and topping with freshly grated Parmesan cheese for that delicious umami touch. Enjoy this comforting, rustic soup!
This ribollita is exactly what you need for a filling, wholesome meal, making it perfect for cozy dinners or sharing with friends. Enjoy every warm spoonful!
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! Canned beans are a great time-saver. Just drain and rinse them before adding them to the soup. You can skip the soaking and cooking time for dried beans altogether!
How Long Does Ribollita Last in the Fridge?
Your ribollita will keep well in the fridge for up to 3-4 days. Just store it in an airtight container. The flavors tend to get even better after a day!
Can I Freeze Ribollita?
Yes, you can freeze ribollita! It freezes well for up to 3 months. Just make sure it’s completely cooled before transferring it to a freezer-safe container. To reheat, thaw in the fridge overnight and warm on the stovetop.
What Can I Substitute for Cavolo Nero?
If you can’t find cavolo nero, any hearty green like regular kale, Swiss chard, or even collard greens will work just fine. Just ensure to remove the stems and chop the leaves before adding them to the soup!
