Ribollita is a hearty Tuscan soup packed with vegetables, beans, and leftover bread. It’s like a warm hug in a bowl! Perfect for chilly days or when you need comfort food.
This dish has a lovely rustic feel, and I love how it makes the kitchen smell amazing. A sprinkle of cheese on top makes it even better! Trust me, you’ll want to make a big batch! 🥣
Key Ingredients & Substitutions
Olive Oil: This is a must for sautéing your vegetables. If you’re out, vegetable oil or butter can work in a pinch, though olive oil gives it a great flavor!
Onion: A large onion adds sweetness. You can use shallots or leeks as substitutes if needed.
Butternut Squash: This gives a lovely creamy texture. Sweet potatoes or pumpkin are good alternatives if you can’t find squash.
Cannellini Beans: They are the classic choice, but I also like using navy beans or great northern beans for a different twist!
Kale: Kale is hearty and holds its shape well. Spinach or Swiss chard can replace it, just add them toward the end of cooking to avoid overcooking.
Day-Old Bread: Stale bread is perfect for this dish. If you don’t have any, try using fresh bread but reduce the amount since it will absorb less liquid.
How Do I Achieve the Right Texture for Ribollita?
The secret to a great Ribollita lies in balancing the texture. You want a mix of chunky vegetables, creamy beans, and, of course, the bread that thickens it all.
- Start by sautéing the onion, celery, and carrots until they’re softened, which builds sweetness.
- Don’t rush the cooking of the squash; allow it to become tender for the best texture.
- When you add the bread, stir gently. This helps it absorb the liquid without becoming mushy.
- If it feels too thick, simply add more broth to reach your desired consistency.
Remember, Ribollita will become thicker as it sits, so don’t worry if it looks a bit soupy at first.
How to Make Ribollita
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 garlic cloves, minced
- 1 small butternut squash or pumpkin, peeled and diced (about 2 cups)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup kale or cavolo nero, chopped
- 1 cup savoy cabbage or other cabbage, chopped
- 1 can (14 oz) diced tomatoes with juice
- 4 cups vegetable broth or water
- 4 cups day-old crusty bread, torn into pieces (preferably Tuscan bread)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary or 1 sprig fresh
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese, for garnish
How Much Time Will You Need?
This delicious Ribollita takes about 15 minutes for prep and about 1 hour for cooking, making it a total of around 1 hour and 15 minutes. After it’s cooked, let it sit for a bit to meld those hearty flavors together. This dish is even better the next day!
Step-by-Step Instructions:
1. Sauté Vegetables:
Start by heating olive oil in a large, heavy pot over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Add Garlic and Squash:
Next, toss in the minced garlic and the diced butternut squash. Stir everything together and cook for another 5 minutes, allowing the flavors to mix well.
3. Add Other Ingredients:
Stir in the diced tomatoes (with their juice), cannellini beans, dried thyme, dried rosemary, salt, and pepper. Pour the vegetable broth into the pot, then bring the mixture to a boil. Once boiling, reduce the heat to low.
4. Simmer:
Cover the pot and let it simmer gently for about 30 minutes, or until the squash is fork-tender and the flavors have combined beautifully.
5. Incorporate Greens:
Add the chopped kale and savoy cabbage to the pot. Cook for an additional 10 minutes, allowing the greens to wilt and become tender.
6. Add Bread:
Now, stir in the torn pieces of day-old bread. The bread will soak up the broth and thicken the soup. Let the soup simmer uncovered for about 10 more minutes, stirring gently so the bread mixes in without turning to mush.
7. Final Touches:
Taste the soup and adjust the seasoning if needed. A little more salt or pepper can elevate the flavors. Once everything’s set, it’s time to serve!
8. Serve and Enjoy:
Serve the Ribollita hot, drizzled with a bit of olive oil for extra richness, and sprinkle freshly grated Parmesan cheese on top. Enjoy this warm, hearty bowl of Tuscan goodness!
There you have it! Ribollita is not just a meal; it’s a delightful experience that will remind you of cozy kitchens and family gatherings. Leftovers, if you have any, only get better with time! Buon Appetito!
Can I Use Fresh Bread Instead of Day-Old Bread?
Yes, you can use fresh bread, but be mindful to reduce the amount slightly, as it absorbs less liquid. You may also want to toast it lightly for better texture in the soup.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The soup may thicken as it sits, so feel free to add a splash of broth or water when reheating.
Can I Make This Recipe Vegetarian or Vegan?
This recipe is already vegetarian! To make it vegan, simply skip the Parmesan cheese or use a plant-based alternative. The soup is rich and hearty without it as well!
Can I Add Other Vegetables?
Absolutely! Ribollita is very versatile. You can add other seasonal vegetables like zucchini, potatoes, or even spinach. Just adjust the cooking times to ensure everything is tender!