Tuscan Ribollita
Ribollita is a hearty, rustic Tuscan vegetarian soup traditionally made with leftover soup added to a big pot and thickened with leftover bread. This version is elevated from leftover status, made from the start with veggies, kale, lots of beans, and sourdough bread for a thick, full-of-flavor soup that is rib(ollita)-stickingly good! (Don't be intimidated by the long list of ingredients - it's actually quite simple and easy to make!)
Ingredients
For the bread chunks:
- 7-8 cups sourdough bread chunks about 1/2 loaf, cut or torn into approx. 3/4-inch pieces
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
For the ribollita:
- 2 tablespoons olive oil
- 1/2 medium yellow onion diced, about 1 cup
- 2 medium carrots peeled and diced, about 1/2 cup
- 1 stalk celery diced, 1/4 cup
- 3 medium cloves garlic minced
- 1 teaspoon dried thyme or 2 teaspoons fresh
- 1/2 teaspoon dried rosemary or 1 teaspoon fresh
- 4 cups low-sodium vegetable broth
- 15 ounces crushed tomatoes
- 15 ounces cannellini beans 1 can; 1 1/2 cups; drained and rinsed
- 15 ounces chickpeas 1 can; 1/2 cups; drained and rinsed [or substitute another can of cannellini beans]
- 1 Parmesan rind
- 1/2 teaspoon kosher salt + more to taste
- 1/4 teaspoon freshly ground black pepper + more to taste
- 1/8 teaspoon crushed red pepper flakes
- 1 bunch Tuscan kale ribs removed, torn or cut into 1-2 inch pieces, 3-4 cups packed
- 1 tablespoon red wine vinegar
For serving:
- drizzle of olive oil
- grated parmesan
- minced parsley
Instructions
- Preheat oven to 250 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper (not required, but makes for easy clean-up). Add the bread in a single layer. Drizzle with 2 tablespoons olive oil and toss with your hands to help distribute. Sprinkle on 1/4 teaspoon kosher salt. Place in oven and bake until bread just begins to crisp and turn golden, 20-25 minutes.
- While the bread chunks bake, make the soup. Place a medium dutch oven or soup pot over medium-low heat. Add the 2 tablespoons olive oil. When hot, add the onion, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic, thyme, and rosemary and cook, stirring frequently, for one minute. Add the broth, tomatoes, beans, chickpeas, Parmesan rind, 1/2 teaspoon kosher salt, 1/4 teaspoon ground pepper, and 1/8 teaspoon crushed red pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low to simmer uncovered, stirring occasionally, until slightly thickened and the flavors have had a chance to develop, about 20 minutes.
- Remove the parmesan rind and stir in the kale. Cook until wilted, 1-2 minutes.
- Remove the soup from heat and stir in the red wine vinegar and 2 cups of the bread chunks. Let the soup sit for 5-10 minutes, stirring occasionally to help the bread distribute and thicken the soup. Taste and add more salt and pepper if desired.
- Top individual servings with more bread hunks, lots of grated Parmesan, minced parsley if desired, and a generous drizzle of good olive oil.
Notes
Storage notes:
Keep leftover soup in an airtight container in the fridge for up to 3 days. Keep the bread cubes in an airtight container at room temp. Warm individual servings on the stovetop or in the microwave, then top with bread cubes, cheese, and a drizzle of olive oil. The leftovers are even tastier!Vegan option:
The only non-vegan ingredient in this Ribollita is Parmesan. Just leave it out or use a dairy-free parm substitute.Nutrition Facts
Serving: 1g, Calories: 298kcal, Carbohydrates: 41g, Protein: 12g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Sodium: 558mg, Potassium: 505mg, Fiber: 12g, Sugar: 9g, Vitamin A: 3591IU, Vitamin C: 10mg, Calcium: 117mg, Iron: 5mg