EATS: Ribollita Soup Recipe
Ribollita—Tuscan bread soup— is a delicious and hearty soup to enjoy. With a base of creamy cannellini beans, rustic Tuscan bread, and chalk full of vegetables, this soup recipe can easily satisfy for a main course or can be served in a smaller serving as the appetizer to your meal. This ribollita soup recipe is entirely vegetarian making it a great go-to soup when you are serving guests with a range of dietary requests.
You can add a variety of vegetables to this soup. For instance, butternut squash goes well. I like to keep it pretty pure and simple with traditional Tuscan kale, onions, carrots, and celery but by all means if you want to toss another preferred vegetable or two into your stew, don’t be afraid to test it out.
Ribollita Ingredients
3 tablespoons extra virgin olive oil, + extra for drizzling
3 medium cloves garlic, minced
1 medium yellow onion, diced
4 large carrots, peeled and diced
3 large celery stalks, diced
2 quarts of water + additional if needed
1 bunch Tuscan kale, ribs removed, chiffonade
2 whole sprigs thyme
2 whole sprigs sage
2 15 ounce cans cooked beans, such as cannellini
2 cups stale rustic crusty bread, cubed
Kosher salt
Black pepper, freshly ground
Ribollita Instructions
In a large soup pot, heat olive oil over medium heat. Add garlic. Next, add onion, carrots, and celery.
Lower the heat and stir. Add herbs (thyme and sage) and 1 teaspoon of kosher salt. Cook until soft, do not allow the vegetables to brown.
Add 3 quarts of water and kale. Allow to cook at a low simmer for about 10 minutes.
Next, add beans and bread cubes to the stew.
Bring to a boil and then lower heat and simmer for approximately 15 minutes.
Turn off heat and give the soup a quick pulse. Add water as needed.
Salt and pepper to taste
Laddle into soup bowls and enjoy! You can top it off with a little parmesan cheese
