Ribollita Soup
User Reviews
4.8
Ribollita Soup
Description
Ribollita Soup highlights a mixture of onions, carrots, celery, and garlic simmered with San Marzano crushed tomatoes and vegetable broth, enhanced by thyme, basil, rosemary, and a Parmesan rind. Cannellini beans enrich the soup with creaminess and protein, while kale adds a leafy green texture near the end of cooking. The addition of cubed stale Italian bread thickens the soup as it breaks down during simmering. The soup is finished by removing the herbs and Parmesan rind, then adjusted for salt and pepper. Parmesan cheese and extra bread cubes are optional toppings that complement the flavor and texture.
The flavor profile balances the sweetness of tomatoes and carrots with gentle herbal notes and the earthiness of beans and kale. The simmering process softens the vegetables and melds the flavors, while the bread integrates to thicken the broth into a rich, stew-like consistency. This method yields a comforting dish that is both filling and flavorful.
Ribollita is traditionally served hot, garnished with grated Parmesan cheese and fresh basil, which adds brightness. It makes for a complete meal or a substantial starter. The thick, stew-like nature means it pairs well with a crusty bread side and can be enjoyed any time you want a warming, veggie-packed soup.
According to the notes, if day-old or stale bread is unavailable, you can dry fresh bread in the oven to achieve the ideal texture for thickening. If you prefer a less dense soup, adding more vegetable broth will loosen the consistency. These adjustments help tailor the soup to your desired thickness and texture.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped, large, yellow
- 3 carrot chopped
- 2 celery chopped, ribs
- 5 cloves garlic minced
- ¼ teaspoon red pepper flakes crushed
- 28 oz San Marzano Tomatoes crushed
- 4 cups vegetable broth
- 3 thyme sprigs, fresh
- 2 tablespoons basil chopped, fresh
- 1/2 teaspoon rosemary minced fresh
- 1 bay leaf
- 1 Parmesan rind about 4-inch size
- 15 oz cannellini beans rinsed and drained, canned
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 kale ribs and stems removed, chopped, small bunch Tuscan
- 2 cups Italian bread day old or stale, cubed crusty
- Parmesan Cheese for serving, optional, grated Parmesan cheese, extra bread cubes, and fresh
- bread
- basil
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are softened. Stir in the garlic and crushed red pepper flakes, cook for 2 minutes.
- Add the tomatoes, broth, thyme, basil, rosemary, bay leaf, Parmesan rind, and beans. Season with salt and black pepper, to taste. Stir until combined.
- Simmer the soup with the lid slightly ajar for 20 minutes or until the vegetables are softened. Remove the lid and stir in the kale.
- Add the bread and simmer for 5 minutes or until the bread starts to dissolve into the soup and the soup thickens.
- Remove the thyme sprigs, bay leaf, and Parmesan rind. Discard. Taste and season with additional salt and pepper, if necessary.
- Ladle the soup into bowls and top with Parmesan cheese, extra bread cubes, and fresh basil, if desired.
Notes
- If day-old or stale bread is not available, dry fresh bread in the oven to use for thickening.
- Adjust soup thickness by adding more vegetable broth if a thinner consistency is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Sodium | 759mg | 32% |
| Potassium | 413mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 4467IU | 89% |
| Vitamin C | 14mg | 16% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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