Ribollita: A Hearty Italian Vegetable and Bean Soup
Category: One-Dish Meals
Servings: 6
Introduction
Ribollita is a comforting, rustic Italian soup, originating from the Tuscan region. A dish deeply rooted in the tradition of using leftover ingredients, this hearty vegetable and bean soup is enriched with a variety of greens, beans, and stale bread. The name “Ribollita” translates to “reboiled,” referring to the process of reheating the soup the day after it’s made, which makes the flavors even more robust and the texture pleasantly thickened. This version of Ribollita offers a satisfying meal full of fiber, healthy fats, and a delicious combination of flavors that meld together beautifully. It’s perfect for family dinners, especially in the colder months, as it’s both filling and nutritious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried cannellini beans | 350g |
| Extra virgin olive oil | 20g |
| Garlic clove | 1 |
| Fresh rosemary sprig | 1 |
| Water | 2L |
| Fine salt | To taste |
| Ground black pepper | To taste |
| Savoy cabbage | 250g |
| Black kale (cavolo nero) | 300g |
| Swiss chard | 300g |
| Stale bread | 220g |
| Extra virgin olive oil (for sautéing) | 25g |
| Canned peeled tomatoes | 180g |
| Potato | 1 |
| Onion | 80g |
| Carrot | 80g |
| Celery | 100g |
| Ground black pepper (for seasoning) | To taste |
| Fine salt (for seasoning) | To taste |
| Red pepper flakes (optional) | To taste |
| Fresh thyme | To taste |
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 380 kcal |
| Protein | 13g |
| Carbohydrates | 60g |
| Dietary Fiber | 14g |
| Sugars | 6g |
| Fat | 12g |
| Saturated Fat | 1.5g |
| Sodium | 560mg |
| Potassium | 1000mg |
Instructions
Step 1: Soak the Beans
Start by preparing the cannellini beans. Place the beans in a large bowl and cover them with plenty of water. Let them soak for at least 12 hours, or preferably for 24 hours, to ensure they soften properly for cooking. This soaking process helps to reduce cooking time and improve the texture of the beans. After soaking, drain and rinse the beans thoroughly before cooking.
Step 2: Cook the Cannellini Beans
In a large pot, heat 20g of extra virgin olive oil over medium heat. Add the garlic clove, slightly smashed, and the rosemary sprig. Allow them to infuse the oil with their fragrance for about 2 minutes, being careful not to let the garlic burn. Next, add the soaked beans to the pot, stirring them gently in the flavored oil. Cover the beans with 2 liters of water, bring the mixture to a boil, and then reduce the heat to a simmer. Let the beans cook for about 1.5 to 2 hours, or until tender. Once the beans are soft, season them with salt and pepper to taste. Note that it’s best to add salt at the end of cooking, as adding it too early can make the beans tough. Remove the rosemary sprig and reserve a portion of the beans, as they will be used later to thicken the soup. Use an immersion blender to blend the remaining beans into a smooth, creamy broth.
Step 3: Prepare the Vegetables
While the beans are cooking, prepare the vegetables. Begin by finely chopping the onion, celery, and carrot. These will form the base of your soffritto, a flavorful aromatic mixture that adds depth to the soup. Peel and cube the potato, setting it aside for later.
In a separate bowl, crush the canned peeled tomatoes with a fork, creating a rough texture. These will be added to the soup later, giving it a rich, tomato-based flavor.
Step 4: Sauté the Vegetables
In a large, wide pot, heat 25g of olive oil over medium heat. Add the chopped onion, celery, and carrot, stirring occasionally until they become soft and fragrant, about 5-7 minutes. Once the vegetables are tender, add the cubed potato and continue to sauté for another 5 minutes. Stir occasionally to avoid burning the vegetables.
Step 5: Add the Tomatoes and Greens
Next, add the crushed tomatoes to the pot with the vegetables, allowing them to simmer and break down. While the tomatoes cook, prepare the leafy greens. Remove the tough stems from the savoy cabbage, then slice it thinly. Roughly chop the Swiss chard and the black kale (cavolo nero) into smaller pieces. Add all the greens to the pot, stirring them into the vegetables and tomatoes.
Step 6: Add the Bean Broth
Pour the blended bean broth into the pot with the vegetables and greens. Stir everything together, cover the pot, and let the soup simmer gently for 20 minutes, allowing the flavors to meld together. During this time, the greens will soften and blend into the soup, adding their rich nutrients and flavor.
Step 7: Assemble the Ribollita
While the soup is simmering, cut the stale bread into thick slices. In a large serving bowl or shallow dish, layer the bread slices at the bottom. Pour a few ladles of the hot soup over the bread to soften it. Continue alternating layers of bread and soup until all the ingredients are used up. The bread should soak up the liquid and thicken the soup as it cools.
Step 8: Let It Rest
Once assembled, let the ribollita rest at room temperature for at least an hour to allow the bread to absorb the soup fully. For the best results, cover the dish with plastic wrap and refrigerate it for several hours, or overnight. This resting period allows the flavors to deepen and develop, making the ribollita even more delicious when reheated.
Step 9: Reheat and Serve
After the resting period, take the ribollita out of the refrigerator and bring it to a gentle simmer on the stove. The bread will have absorbed much of the broth, resulting in a thick, almost stew-like consistency. If it appears too thick, you can add a little more water or vegetable broth to loosen it. Adjust the seasoning with salt, pepper, and red pepper flakes (if using) to taste. Ladle the ribollita into bowls, drizzle with a little extra virgin olive oil, and serve hot.
Chef’s Tip:
Ribollita is often best when served the next day. The flavors continue to develop as it sits in the fridge, and the texture thickens further. It’s a perfect make-ahead meal for busy days when you need something comforting, flavorful, and nourishing.
Additional Notes
- Bread: Stale bread is key to this dish, as it soaks up the soup and helps create the thick, hearty texture that makes Ribollita so satisfying. Use a rustic, country-style bread for the best results.
- Greens: While this recipe calls for savoy cabbage, Swiss chard, and black kale, you can experiment with other greens depending on what you have available or prefer. Spinach, collard greens, or even escarole can be great substitutes.
- Leftovers: Ribollita makes fantastic leftovers, as the flavors continue to improve over time. Simply reheat the soup in a pot and add a little extra water if it’s too thick.
Enjoy the rich, robust flavors of this traditional Tuscan soup, perfect for cold winter days or as a nourishing one-dish meal for your family.
