Ribollita Recipe
User Reviews
5
Ribollita Recipe
Description
The Ribollita Recipe builds its foundation with a soffritto of red onion, celery, and carrot cooked gently to extract sweetness, enhanced by garlic and crushed red pepper. Canned whole San Marzano tomatoes are broken down in the pot with white wine and vegetable broth to form a tangy, savory base alongside cannellini beans, which are partially pureed to add creaminess while retaining some legume texture. Fresh chopped kale provides color, earthiness, and nutrition.
The ciabatta bread is torn into pieces, drizzled with olive oil, and toasted until golden to develop flavor and a sturdy texture. The toasted bread is then folded into the soup, absorbing the liquid and thickening it into a rustic stew. Parmesan rind simmers with the soup, imparting subtle umami, and additional grated Parmesan may be served on top.
This soup is typically served warm and works well as a filling lunch or dinner, especially in cooler weather. Practical tips include the option to add bread only at service to adjust texture or to use a slow cooker for convenience. Reheating is traditional, as Ribollita means "reboiled," enhancing flavors over time.
Ingredients
- 1 ciabatta bread loaf
- extra virgin olive oil
- 1 red onion chopped, large
- 2 celery chopped, stalks
- 2 to 3 carrot peeled and chopped
- kosher salt
- 6 garlic finely chopped, cloves
- 28 oz whole San Marzano tomatoes or any whole canned tomatoes you like, canned
- 1 cup white wine dry
- 4 cups vegetable broth
- 2 15- oz cannellini beans drained and well rinsed, canned
- 1 inch parmesan rind
- 2 thyme sprigs
- 1 bay leaf
- 1 tsp oregano dry
- 1/2 tsp crushed red pepper flakes optional
- 1 lb kale thick stems and veins removed, chopped
- Parmesan Cheese optional, grated
Instructions
- Heat the oven to 400 degrees F.
- Tear the bread into large pieces and put it on a large sheet pan. Drizzle with extra virgin olive oil and toss to make sure the bread is coated. Spread the bread in one layer on the sheet pan. Bake in the heated oven for about 10 minutes or until somewhat toasted and golden brown.
- In a large cooking pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, celery and carrots. Sprinkle a little kosher salt. Lower the heat to medium and cook, tossing regularly, until softened. Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).
- Add the tomatoes, white wine and broth. Cook over medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.
- In the bowl of a food processor fitted with a blade, combine about 1/2 cup of the brothy tomato mixture and 1 cup of the cannelini beans. Puree.
- To the pot with the tomato mixture, add the parmesan rind, fresh thyme, bay leaf, oregano, crushed red pepper flakes and a pinch of kosher salt. Stir to combine. Let simmer over medium heat for about 20 minutes.
- Now add the white beans (both the whole and pureed beans) and fresh kale (stir to make sure the kale is submerged in the soup) to the cooking pot. Let the kale cook for a few minutes. Add 1/2 of the toasted ciabatta bread and stir. Let simmer a little bit longer until the kale has fully cooked and the bread has softened and absorbed some fo the liquid (see notes).
- Remove from the heat. Remove what is left of the Parmesan rind, bay leaf and thyme sprigs. Top the soup with a bit more of the toasted bread. Finish with a drizzle of extra virgin olive oil and a sprinkle of Parmesan, if you like. Enjoy!
Notes
- For a lower-carb option, add toasted bread directly to individual serving bowls instead of cooking it into the soup.
- When making ahead, cook the soup without bread and add toasted bread just before serving for better texture.
- Use the slow cooker by preparing the soffritto, then adding beans, tomatoes, broth, and seasonings; add kale near the end of cooking.
- Remove bay leaves, thyme sprigs, and Parmesan rind before serving.
- Keep some toasted bread aside as garnish to add texture contrast when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 2877 kcal
% Daily Value*
| Calories | 287.7kcal | 14% |
| Carbohydrates | 48.2g | 16% |
| Protein | 12.5g | 25% |
| Saturated Fat | 0.6g | 3% |
| Potassium | 1073.9mg | 23% |
| Fiber | 6.1g | 24% |
| Vitamin A | 11453.5IU | 229% |
| Vitamin C | 107mg | 119% |
| Calcium | 228.8mg | 23% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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