Ribollita
Try this Ribollita recipe, or contribute your own.
Try this Ribollita recipe, or contribute your own.
- 3 cloves garlic minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 large yellow onion chopped
- 1/4 cup chopped fresh basil leaves
- 1 teaspoon freshly ground black pepper
- 2 tsp sea salt
- 1/4 cup good olive oil
- 1/2 pound dried white beans such as great northern or cannellini
- 1 (28-ounce) can italian plum tomatoes in puree chopped
- 4 cups coarsely chopped kale
- 6 cups chicken stock preferably homemade
- 4 cups sourdough bread cubes crusts removed (i use gluten-free srsly)
- 1/2 cup freshly grated parmesan for serving
- Carbohydrate 30.8343589678858 g
- Cholesterol 20.2666666837991 mg
- Fat 16.9052454958983 g
- Fiber 3.25691289105201 g
- Protein 18.1478551008928 g
- Saturated Fat 3.99693732737754 g
- Serving Size 1 1 -8 (602g)
- Sodium 1403.22220220808 mg
- Sugar 27.5774460768338 g
- Trans Fat 0.815852556223424 g
- Calories 349 calories
Step-by-step
- Place the beans in a large bowl, cover with cold water and let soak for 6-12 hours.
- Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil.
- Lower the heat and simmer uncovered for 45 minutes.
- Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender.
- Set the beans aside to cool in their liquid.
- Meanwhile, heat the oil in a large stockpot.
- Add onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent.
- Add the carrots, celery, garlic, salt, and the pepper.
- Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender.
- Add the tomatoes with their puree, kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
- Drain the beans, reserving their cooking liquid.
- Puree half of the beans with a little of their liquid In a food processor or vitamix.
- Add to the stockpot, along with the remaining whole beans.
- Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups.
- Add to the soup and bring to a boil.
- Reduce the heat and simmer over low heat for 20 minutes.
- Add the bread to the soup and simmer for 10 more minutes.
- Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
My Comfort Food: Ribollita, a Tuscan Treat
As a busy working mom, finding time to cook a nourishing and satisfying meal can sometimes feel like a Herculean task. But let me tell you about Ribollita, a Tuscan peasant soup that’s become a staple in my kitchen. It's the ultimate comfort food, packed with flavor and vegetables, and surprisingly easy to make, even on a hectic weeknight.
The beauty of Ribollita lies in its simplicity and versatility. It’s a perfect example of resourceful cooking, using leftover bread and vegetables to create something truly delicious. I often find myself throwing in whatever vegetables are on hand – extra carrots, wilted spinach, even some leftover roasted peppers. The recipe is a guideline, not a rigid set of rules, and that's what I love about it. The flavors meld beautifully, creating a rich, hearty soup that’s both warming and satisfying.
The aroma alone is enough to transport you to a cozy Tuscan farmhouse. Imagine the scent of simmering beans, earthy vegetables, and fragrant herbs filling your kitchen. It's the kind of smell that makes you want to slow down, relax, and savor the moment. And the taste? Oh, the taste! It’s deeply flavorful, with a perfect balance of savory and slightly sweet notes. The slightly chewy texture from the bread adds a delightful element to the creamy, well-seasoned beans and broth.
What sets Ribollita apart from other soups is the use of leftover bread. This is not just any bread; it's the day-old kind, slightly stale, which absorbs the delicious broth and adds a unique textural element. Think of it as the soup’s secret weapon, providing a satisfying heartiness that keeps you full and energized throughout the day. I often use gluten-free bread, ensuring everyone in my family can enjoy it.
I usually make a big batch on the weekend, enough for several meals. It tastes even better the next day, allowing the flavors to deepen and the bread to become even more integrated. The leftover soup is perfect for a quick lunch or a light dinner, saving me precious time during the week. It's a true testament to the efficiency of planning ahead. It’s the type of soup that allows you to taste the ingredients, to savor the time and effort put into the making of it.
Beyond its practicality and deliciousness, Ribollita holds a special place in my heart as a connection to my Italian heritage. My grandmother used to make a similar soup, her recipe passed down through generations. It's more than just a meal; it's a taste of home, a reminder of simpler times, and a way to share a piece of my family's history with my own children.
So, if you’re looking for a simple, wholesome, and incredibly flavorful soup to add to your repertoire, look no further than Ribollita. It’s a recipe that will become a cherished part of your culinary tradition, bringing warmth, comfort, and deliciousness to your table, one spoonful at a time.
This soup is more than just a meal. It's a journey, a story in every bowl. From the humble beginnings of peasant fare to its current status as a celebrated dish, Ribollita represents resilience, resourcefulness, and the timeless power of simple ingredients transformed into something extraordinary. It's an invitation to slow down, to savor the moment, and to appreciate the beauty of simple, wholesome food.
I encourage you to experiment with different vegetables and herbs. Let your creativity flow and make it your own. Each batch will be a unique reflection of your own culinary journey, filled with personal stories and cherished memories, all intertwined with the comforting embrace of this Tuscan treasure.
