Tuscan Ribollita Soup
Italian Ribollita Soup is a creamy, healthy and flavorful vegetable soup. Made with ingredients from the cupboards and all the leftovers of the week, this budget-friendly fall soup is perfect for an easy meal when the nights start to draw in.
Ingredients
- 3 garlic cloves, thinly sliced
- 2 carrots, peeled and chopped (3/4 cup)
- 2 tablespoons of olive oil plus extra to baste on top
- Salt and pepper
- 1 can (14.5 oz) diced tomatoes
- 1/8 - 1/4 teaspoon red pepper flakes (depending on how you like it)
- 4 cups low sodium vegetable or chicken broth or water
- 1 tablespoon of tomato paste
- 4-5 sprigs of fresh thyme
- 1 bay leaf
- 2 stalks of celery, chopped (3/4 cup)
- 1 large onion, chopped (1 ½ cups)
- 1 bunch (about 10 oz.) Tuscan kale, chopped (stems and ribs removed)
- 1 parmesan zest *
- 2 tablespoons of grated Parmesan
- 1 can (15.5 oz.) Cannellini beans, drained and rinsed
- 2 cups firm bread, cubed, such as ciabatta, whole wheat bread or multigrain bread
Instructions
First, heat the olive oil in a large saucepan or casserole dish over medium heat. Add the onion, carrot, celery, garlic and red pepper flakes and cook, 7 to 8 minutes, stirring occasionally, until partially softened. Season the vegetables with salt and pepper. Add the tomato paste and cook for another 1 to 2 minutes until fragrant. Stir in the kale and cook until it begins to wilt, 3-4 minutes. Add the diced tomatoes, broth (or water), thyme, bay leaf and Parmesan zest and increase the heat to bring to a boil.
Then, meanwhile, pour about ¼ of the cannellini beans into a small bowl with a few tablespoons of the cooking liquid and mash them with a fork to form a paste. Pour the batter with the remaining whole beans into the soup and stir to combine. The mashed beans will help thicken the soup as it cooks. Simmer the soup, with the lid slightly ajar, about 25 minutes, until the vegetables are softened but still al dente. Add the bread and simmer an additional 5 to 7 minutes, partially covered. The bread will begin to dissolve in the soup and thicken it further.
Before serving, remove the thyme sprigs, bay leaf and Parmesan zest. Adjust the seasoning with salt and pepper. Pour the ribollita into bowls and garnish with Parmesan and a drizzle of olive oil, if desired.
Recipe Notes
The soup thickens as it sits and should not be very runny. If you prefer more liquid, feel free to add more water at the end.
* Adding the crust of a block of Parmesan is a traditional Italian method of adding flavor to soups. The next time you buy fresh Parmesan, you can reserve the crust which is normally discarded. Wrap it in plastic wrap and store it in the freezer for use in dishes like this one. If you don't have one, just add extra grated Parmesan as a garnish at the end. Happy Cooking Time.
