Ribollita Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Course
Main Course, Soup
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Cuisine
Italian
Ribollita Recipe
Description
This Ribollita recipe starts by drying torn sourdough bread to help it absorb liquid without falling apart. Aromatic vegetables like onion, celery or fennel, and carrots are cooked until very soft, then garlic and rosemary are added along with white wine to build flavor. Tomatoes, vegetable broth, beans, and a Parmesan rind simmer together, creating a savory, layered broth.
After simmering, kale is stirred in until wilted, followed by the addition of half the toasted bread, which thickens the soup while providing a chewy texture from the bread crusts. The soup is seasoned to taste and served topped with more bread, a drizzle of olive oil, and grated Parmesan, offering contrasting textures among tender vegetables, creamy beans, and crusty bread.
Ribollita is typically served warm as a filling, rustic meal, often enjoyed in colder weather. The use of stale bread makes it a resourceful dish that revives leftovers into a comforting stew.
Ingredients
- 8 ounces sourdough bread ideally stale, torn, crusty, or ciabatta bread
- 2 tablespoons extra-virgin olive oil plus more for serving
- 1 yellow onion diced, medium
- 2 celery diced, or 1 medium fennel bulb
- 2 carrot diced, medium
- 1 teaspoon salt sea salt
- black pepper freshly ground
- 3 garlic grated, cloves
- 1 teaspoon rosemary chopped, fresh
- ¼ cup white wine dry
- 1 (14-ounce) diced tomatoes canned
- 4 cups vegetable broth
- 1½ cups cannellini beans drained and rinsed, cooked
- parmesan plus grated cheese for serving, rind
- 1 (8-ounce) Lacinato kale bunch, stemmed, leaves torn
Instructions
- If using fresh bread, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Spread the bread in an even layer on the baking sheet and bake for 10 to 20 minutes, or until dry. Set aside.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.
- Add the garlic, rosemary, and wine. Stir, then add the tomatoes, broth, beans, and Parmesan rind. Cover and simmer for 20 minutes.
- Uncover and remove the Parmesan rind. Stir in the kale and cook for 5 minutes, or until wilted. Stir in half the bread and season to taste. If you like a thicker ribollita, add more bread.
- Ladle the ribollita into bowls. Top with more bread, if desired. Serve with drizzles of olive oil and grated Parmesan.
User Reviews
Overall Rating
5
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