Tuscan Ribollita Soup Recipe
User Reviews
5
Tuscan Ribollita Soup Recipe
Description
Tuscan Ribollita Soup Recipe highlights cannellini beans cooked with rosemary, then partially pureed to thicken the broth and combined with sautéed onions, carrots, celery, garlic, kale, and savoy cabbage. Tomatoes and vegetable stock enrich the soup, which is finished by adding rustic, crusty bread that soaks into the broth, thickening the dish further. The combination of pureed and whole beans provides a creamy base with hearty bites.
The soup features deep savory flavors developed from slow-cooked beans and gentle sautéing of aromatics. Leafy greens add texture contrast, while the bread imparts a soft crumb that binds the soup together. This method reflects traditional Tuscan cuisine, blending humble ingredients into a satisfying stew.
Serve ribollita warm as a main course or alongside a simple salad. The soup stores well and can be made ahead, with bread kept separate until serving to prevent sogginess. Leftovers taste better the next day after flavors meld, and it freezes well for future meals.
Beans should be soaked overnight to reduce cooking time, and if beans are slow to soften, bringing them briefly to a boil can help. Use hearty rustic bread for soaking to maintain texture and flavor, and avoid using thin commercially sliced bread that can disintegrate.
Ingredients
- 1- pound cannellini beans
- 1 rosemary sprig, fresh
- 2 tablespoons olive oil
- 2 onion yellow, medium-sized, peeled, medium diced
- 4 celery stalk medium diced
- 4 carrot peeled and medium diced
- 4 garlic finely minced cloves
- 2 Lacinato kale bunches, thickly sliced
- ½ savoy cabbage sliced
- 15 ounce whole peeled tomato canned, hand-crushed
- 64 ounces vegetable stock
- salt coarse, to taste
- black pepper coarse, to taste
- 20 lices Rustic bread old, crusty
Instructions
- Add the beans to a container and cover until it is about 4 inches over the top of the beans. Cover and set at room temperature overnight
- In the morning drain the beans and add to a medium-size pot and cover with water until the beans are covered by about 2 inches along with a sprig of rosemary.
- Cook the beans for about 30-35 minutes over low to medium heat or until tender. If the beans are not softening, bring them to a boil and then continue cooking them on low to medium heat until soft.
- Remove the sprig of rosemary and take ½ of the beans and some of the cooking liquid and put them into a blender and puree them until smooth. Set them aside and keep the other ½ of the beans in the warm cooking liquid. You will need to strain these before adding to the soup.
- In the meantime, add the olive oil to a large pot over low to medium heat and cook the onions, celery, carrots, and garlic for 8 to 10 minutes or until tender.
- Next, add in the kale, cabbage, cooked beans in water, pureed beans, tomatoes, and vegetable stock, and cover with a lid and cook for 15-20 minutes over low to medium heat or until the kale and cabbage are tender.
- Season the soup well with salt and pepper.
- To serve, place 2 slices of bread in a serving bowl and pour some of the soup over top. Garnish with optional shredded parmigianna Reggiano cheese and chopped fresh parsley and rosemary.
Notes
- If making ahead, store soup and bread separately to maintain bread texture until serving.
- Refrigerate soup up to 4 days and freeze up to 3 months; thaw in fridge before reheating gently.
- Use homemade or bakery bread; avoid pre-sliced, bagged bread for best flavor and texture.
- If beans cook slowly, briefly bring to a boil, then simmer on low for the remainder of cooking.
- Soak beans overnight in cold water to reduce cook time; if short on time, soak in boiling water for 1 hour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 928mg | 39% |
| Potassium | 351mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5254IU | 105% |
| Vitamin C | 24mg | 27% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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