Ribollita Recipe
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
-
Servings
8 servings
-
Calories
227 kcal
-
Course
Main Course, Soup
-
Cuisine
Italian
Ribollita Recipe
Report
Leave it to Italians to find the ultimate soup that warms you up, and makes excellent use of leftovers. A classic example of the simple and flavorful cucina povera* (poor cooking), this "re-boiled" soup uses day-old bread and a wide array of seasonal produce (think: swiss chard, leeks, carrots, or whatever you hav in your fridge). As the flavors blend, this soup only gets tastier over a couple of days, making it the perfect weekday or weekend dinner(s)!
Share:
Ingredients
- 1 bunch Tuscan kale cut into 2-inch ribbons
- 3 large carrots peeled and diced
- 2 cups canned whole peeled tomatoes
- 2 zucchini diced
- ½ yellow onion diced
- 1 rib celery diced
- 2 cloves garlic sliced
- 2 cups cooked cannellini beans half pureed half whole
- 3 tablespoons extra virgin olive oil plus more for serving
- 1 bay leaf
- 1 sprig thyme leaves and stem removed
- fine sea salt to taste
- 1 chunk whole parmigiano cheese about 1 tablespoon
- 1 to 2 cups 2-inch cubes stale bread
- Optional: red pepper flakes for topping
Add to Shopping List
Instructions
- Place the olive oil, onion, and garlic in a large pot over medium heat. Cook, stirring frequently, until the onions and garlic are soft, about 5 minutes. Add the carrots and celery, and cook, stirring frequently, until the vegetables have softened but not browned, about 8 minutes. Add the zucchini and cook, stirring, until softened, about 8 more minutes. At this stage, add the kale, and cook – keep stirring – until the greens are very soft, about 8 minutes.
- Add the tomatoes and their juice, break up the tomatoes with a wooden spoon in the pot. Add 2 quarts of water, the bay leaf, the thyme, and beans. Season to taste with salt.
- Bring to a boil, and then reduce the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes. Remove and discard the bay leaf.
- Add the bread cubes and parmigiano to the soup, and simmer until the bread is breaking apart and the soup is very thick, about 10 minutes. Remove from heat and let the soup rest for several minutes, and then ladle into warmed bowls. Drizzle a generous amount of extra virgin olive oil over each portion before serving. Optional: sprinkle a few red pepper flakes for extra heat.
Notes
- Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita). So, the best tip I have for you is to use a soup or base you already have! That’s the whole idea of this soup – to use what you already have and transform it a little.
Nutrition Information
Show Details
Calories
227kcal
(11%)
Carbohydrates
33g
(11%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
0.4mg
(0%)
Sodium
283mg
(12%)
Potassium
717mg
(20%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
8085IU
(162%)
Vitamin C
49mg
(54%)
Calcium
204mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 283mg | 12% |
| Potassium | 717mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 8085IU | 162% |
| Vitamin C | 49mg | 54% |
| Calcium | 204mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
