Authentic Ribollita Soup Recipe
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5.0
3 reviews
Excellent
Authentic Ribollita Soup Recipe
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Ribollita is the name of the famous Tuscan soup, a traditional Italian recipe from the cities of Florence, Arezzo and Pisa."Ribollita" means "reboiled", that is, you cook it once, then let it rest for a couple of hours, then cook it again by reboiling it.It's a dense, rich soup made with stale bread and winter vegetables such as kale (cavolo nero) and cannellini beans. Savoy cabbage, Swiss chard, carrots and potatoes complete the dish.
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Ingredients
- 400 g beans 14 oz of dried cannellini or 800 g (1 ¾ pounds) of canned cannellini beans
- 300 g bread ~10 oz, stale. In Italy, we use Tuscan ciabatta bread, which is traditionally salt-free.
- 400 g dino kale 14 oz
- 250 g cabbage 9 oz, savoy or green cabbage
- 250 g Swiss Chard ~10 oz
- 250 g potatoes ~10 oz (1 medium potato or 2 small potatoes)
- 180 g tomatoes 6.4 oz, peeled
- 1 onion large
- 2 carrots
- 1 celery stalk
- 2 sprigs rosemary fresh
- 2 sprigs thyme fresh
- 2 liters broth 8 ½ cups of vegetable broth or hot bean cooking water (the kind you get when using dried cannellini beans)
- 70 g olive oil 5 tablespoons, extra virgin
- salt to taste
- black pepper ground, to taste
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Instructions
- DRIED BEANS - This recipe calls for dried cannellini beans. If you are using this ingredient, soak the dried cannellini beans in plenty of cold water the night before.
- Once the beans are tender, drain and cook in at least 3 liters (12 ¾ cups) of water - scented with a sprig of rosemary - over medium-low heat for at least 1 hour.
- Then drain the beans, saving the cooking water. Keep half the beans whole and puree the other half with an immersion blender. Set aside.
- CANNED BEANS - If using canned beans, remove the liquid and rinse under cold water. Blend half of them and set aside.
- On a cutting board, chop the onion, carrot and celery into small pieces.
- Then peel the potato and cut it into fairly large pieces.
- Wash and slice the cabbage, chard and kale.
- Place the peeled tomatoes in a bowl with their juice and mash with a fork. Set aside.
- In a large saucepan, saute the carrot, onion, and celery with 4 tablespoons of EVO oil over medium heat for about 1 minute.
- Then add the potatoes and a sprig of thyme and rosemary. Cook over medium heat, stirring, for about 3 minutes.
- Finally, add the tomatoes.
- Stir and cook over medium heat for about two minutes. Then add the cabbage, chard, and kale.
- At this point, add 2 liters (8 ½ cups) of bean cooking water (or vegetable broth if using canned beans).
- Cover and cook on a low heat for about 2 hours. If the ribollita soup gets too dry, add a ladle of hot water or hot vegetable broth.
- After about 2 hours, the soup will be cooked and the vegetables will be soft. At this point, add the cream of beans and stir.
- Cook for another 10 minutes, stirring occasionally. Now add the whole beans that have been kept aside.
- After another 10 minutes or so, season with salt and pepper, stir and remove from heat.
- Cut the stale bread into large slices or pieces.
- Now take a pot or high-sided casserole that is larger than the one that holds the vegetable soup. Place the stale bread slices on the bottom and add a few ladles of soup.
- Repeat adding a layer of bread and a layer of soup until the pot is full.
- Allow to cool at room temperature, then cover with plastic wrap and keep in the fridge for at least 2 hours. PLEASE NOTE: This time in the refrigerator is necessary to allow the bread to absorb all the liquid from the soup and to give the ribollita its typical thick consistency.
- At the end of this time, take the pot. The bread will have absorbed the soup and will be completely melted. The soup will be semi-solid. Return to the heat and bring to a boil.
- Cook again over a low heat for about 15 minutes. Season with the thyme leaves. Add more salt and pepper if necessary!
- Ribollita is now ready! Serve hot with a drizzle of extra virgin olive oil.
Nutrition Information
Show Details
Serving
100g
Calories
349kcal
(17%)
Carbohydrates
48g
(16%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Sodium
1681mg
(70%)
Potassium
741mg
(21%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
6977IU
(140%)
Vitamin C
52mg
(58%)
Calcium
130mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 349kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1681mg | 70% |
| Potassium | 741mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 6977IU | 140% |
| Vitamin C | 52mg | 58% |
| Calcium | 130mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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