Italian Ribollita Soup is a heat and comforting dish. It begins with a minestrone base and creamy white beans. Tender, earthy Lacinato kale and toasted Ciabatta bread add superb texture!
The Parmesan rind, herbs, and spices all meld collectively to type wealthy and sophisticated flavors that’ll depart you wanting extra!
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🗝️ Recipe’s key factors
- A hearty and satisfying dinner possibility that may comfortably feed a complete household with cheap and flavorful elements.
- Simply customizable with easy ingredient swaps or additions to fit your preferences.
- Tuscan bread soup is a straightforward one-pot meal that comes collectively from scratch in simply an hour!
Ribollita soup presents the right cold-weather meal. Historically, this dish is comprised of reboiled minestrone soup. The additional layers of savory and comforting flavors make it actually particular!
🛒 Elements
That is an summary of the elements. You may discover the complete measurements and directions within the recipe card (printable) on the backside of the web page.
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- Ciabatta loaf – Use bakery Ciabatta bread or make your personal from scratch by following my Ciabatta bread recipe!
- Additional virgin olive oil – All the time select a high-quality additional virgin olive oil. It provides the most effective taste to your Ribollita bread soup.
- Crimson onion – Crimson onion presents a candy taste, however you could possibly additionally use yellow or white onion.
- Celery – This hardy vegetable is a typical base for hearty soups.
- Carrots – Carrots are nearly at all times present in Ribollita soup.
- Kosher salt – Common desk salt can even work.
- Garlic – I discover that chopped garlic cloves provide probably the most fragrant taste to any dish!
- San Marzano Entire Tomatoes – These tomatoes are candy and filled with taste. They’re often much less acidic than different sorts of tomatoes. They are perfect for soup bases and do-it-yourself tomato sauce.
- Dry white wine – This gives a contact of acidity for a tangy brightness.
- Vegetable broth – The proper praise to the savory greens on this soup and will not dilute the flavour of the soup.
- Canned cannellini beans – Make sure you drain and rinse these beans nicely.
- Parmesan rind – This provides a wealthy nutty taste and likewise helps to thicken the Ribolitta soup. You need to take away any leftover rind earlier than serving the bread soup.
- Recent thyme – This provides a pointy, minty, and barely lemony style. Not a fan of thyme, then use rosemary as a substitute.
- Bay leaf – Excellent for that refined natural taste with slight bitter notes.
- Dry Oregano – Provides a contact of heat, earthy taste.
- Crimson pepper flakes – That is non-obligatory, though it does present a beautiful kick of warmth to the soup.
- Lacinato kale – That is also called Tuscan kale or Italian kale.
- Grated Parmesan cheese – It makes a tasty garnish!
🗒 Directions
That is an summary of the directions. Full directions are within the recipe card on the backside of the web page.
- Tear the bread into massive items and place it on a big sheet pan. Drizzle the olive oil over it and toss the bread in order that it’s nicely coated.
- Bake the bread items within the preheated oven at 400 levels F for 10 minutes or till it’s barely toasted and golden brown.
- Warmth 3 tablespoons of olive oil in a big cooking pot over medium-high warmth till shimmering however not smoking.
- Add the onions, celery and carrots to the pot and sprinkle with a little bit kosher salt.
- Scale back the warmth to medium and prepare dinner, tossing recurrently, till the greens are softened. Add the garlic and proceed to prepare dinner for 30 seconds to 1 minute, tossing recurrently. Just remember to don’t let the garlic brown.
- Add the tomatoes, white wine and broth to the pot.
- Cook dinner for a little bit bit, stirring and breaking apart the tomatoes with a wood spoon as you go alongside.
- In a meals processor with a blade, add ½ cup of the tomato broth combination and 1 cup of the beans.
- Puree the combination till easy.
- Add the parmesan rind, recent thyme, bay leaf, oregano, crushed crimson pepper flakes, and a pinch of kosher salt to the pot. Stir all the things collectively to mix. Let the combination simmer over medium warmth for about 20 minutes.
- Add the remaining beans in addition to the puree to the pot along with the recent kale.
- Stir the soup combination to be sure that the kale is submerged within the soupy liquid in order that it softens sufficient. Let the kale prepare dinner for a couple of minutes.
- Add half of the toasted ciabatta bread to the soup pot and stir. Let the soup simmer a bit longer. This may assist the kale prepare dinner totally and the bread to melt and absorb among the liquid.
- Take away the Italian Ribollita soup from the warmth. Take away and discard no matter is left of the Parmesan rind, bay leaf, and thyme sprigs. You’ll be able to add some additional toasted bread to the soup if you need. Then, end it with a drizzle of olive oil and a sprinkle of Parmesan!
🥫 Storage
This Tuscan bread soup is finest eaten instantly, however could be saved in an hermetic container within the fridge for as much as 3-5 days. Remember the fact that the bread will turn into soggy the longer you retailer the soup.
You’ll be able to freeze this Italian bread soup for as much as 3 months. Thaw it in a single day within the fridge and reheat on the stovetop.
📚 Variations
- Be at liberty to make use of different sorts of greens on this Tuscan stew recipe. Spinach is usually a great substitute for kale. You would additionally add summer season squash, zucchini, and cabbage.
- For a low-carb possibility, depart the toasted bread out of the soup pot. As a substitute, add small items of bread to every bowl. Pour the soup over the bread and let it sit for a couple of minutes. This manner, the bread will absorb that scrumptious liquid gold!
- Do not need to make this Tuscan bread soup on the stovetop? No drawback! It is also straightforward to whip up in a gradual cooker. Observe my instructions beneath within the FAQs part.
- I really like ciabatta bread for this Italian Ribollita soup, however you need to use any crusty, day-old bread. Italian nation bread or French boule will likely be nice.
- For a meaty model, combine in some bacon, shredded hen, or browned floor beef.
👩🏻🍳 Ideas
- For the most effective texture, it is vital to tear the bread into massive chunks, and never lower it with a knife. Smaller items will turn into overly soggy and disintegrate into the Tuscan bread soup.
- Toasting the bread within the oven could appear to be an additional step, nevertheless it actually provides taste and improves the soup’s texture. I do not advocate skipping this step.
- Remember to maintain among the toasted bread apart for later – it is excellent as a topping!
🤔 FAQs
You can also make this hearty Italian soup in a Dutch oven or pot, a gradual cooker, or each. I like cooking it in my trusty Dutch oven. It is a matter of layering the elements and letting the flavors mix. It is a straightforward and fast soup.
Ribollita tastes like pure consolation in a bowl! It’s hearty and earthy, because of the mixture of creamy white beans and tender Lacinato kale. You’ll additionally style hints of garlic, rosemary, and different Italian herbs. 😊
For a low-carb possibility, add the bread to the serving bowls as a substitute.
When you’re not serving the soup straight away, that’s okay! When you’re making it for lunch or dinner tomorrow, simply comply with the recipe and depart the bread out till able to serve.
Sure. Observe the complete directions within the recipe’s notes.
- Rooster Minestrone – This hearty minestrone soup is ideal for a comfortable meal. It options creamy beans and tender pasta. Plus, we add hen for a pleasant increase of protein. Take pleasure in this comforting dish any day of the week! A wholesome and scrumptious alternative!
- The Final Cabbage Soup – Do not know what to make with leftover cabbage? This cabbage soup will captivate a brand new discovered appreciation for this underrated vegetable. It features a wealthy tomato broth, mushy potatoes, and creamy white beans that may hold you feeling glad for longer.
- Tuscan White Bean Soup – When you love beans in your soup, then wait till you do this traditional Tuscan White bean soup recipe. It is acquired all of it – starchy white beans, veggies, and Italian sausage.
🍽 What to serve with Italian Ribollita Soup
Serve this Tuscan bread soup together with your favourite bread, salad, antipasto, dessert:
- Garlic Bread: Heat, crusty garlic bread provides a flavorful crunch to absorb the wealthy broth.
- Rosemary Focaccia: The herby, olive oil-infused bread pairs completely with Ribollita’s savory notes..
- Grissini (Italian Breadsticks): A light-weight, crispy choice to munch on alongside your soup.
- Easy Arugula Salad: Toss recent arugula with lemon juice, olive oil, and shaved Parmesan for a light-weight, peppery distinction.
- Caprese Salad: Recent tomatoes, mozzarella, and basil drizzled with balsamic glaze complement Ribollita’s rustic appeal.
- Chopped Italian Salad: A mixture of crunchy greens, olives, and a zesty French dressing provides texture and brightness to the meal.
- Cheese Plate: Provide quite a lot of Italian cheeses reminiscent of Pecorino Romano, Asiago, or Gorgonzola. Add a drizzle of honey or fig jam for a candy contact.
- Biscotti: Finish the meal with crunchy biscotti dipped in espresso or a candy Vin Santo wine.
- Panna Cotta: A creamy, gentle dessert that feels indulgent however not too heavy.
- Tiramisu: A traditional Italian favourite that completely rounds out the meal.
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You’ll want the next objects to make this recipe efficiently.
- Baking tray – To toast the torn items of Ciabatta bread.
- Meals Processor or blender – A should have to make the puree for thickening the soup.
- Dutch oven or soup pot – Go for a big pot for ease of cooking.
- Chef’s knife – To organize the veggies. Do not use a knife to chop the bread.
- Reducing board
- Liquid measuring cup
- Picket mixing spoon
- Cheese grater – For the non-obligatory sprinkle of Parmesan cheese earlier than serving this soup which I extremely advocate.
📞 Chiacchierata (chat)
Ah, Ribollita! Simply the title brings a flood of reminiscences. I bear in mind standing subsequent to my Mamma within the kitchen. I watched her tear day-old bread into chunks. She toasted the bread after which added it to the minestra (soup). The scent of garlic and oregano crammed the air. She would at all times remind me how this recipe was one her Mamma made in the course of the mesi più freddi (colder months).
As I make it for my household, I really feel like I am sharing a chunk of our historical past—one ciotola (bowl) at a time. What I really like most about Ribollita is how timeless it’s. It is hearty, meatless, and filled with the type of taste that warms you from the within out.
This Italian Ribollita soup recipe is an attractive reminder that the best elements can create one thing magical. Whether or not you take pleasure in it recent or when the flavors deepen much more the following day, this soup is a keeper. Buon appetito, and should your loved ones love this recipe as a lot as mine does.
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📖 Recipe
Ribollita Recipe
Italian Ribollita Soup is hearty and comforting, made with a minestrone base, creamy white beans, tender earthy kale, and toasted Ciabatta bread for unbelievable texture. Excellent for the stovetop or gradual cooker!
Servings: 6 servings
Energy: 451kcal
As An Amazon Affiliate I earn from qualifying purchases.
Elements
- 1 loaf ciabatta bread
- Additional virgin olive oil
- 1 massive crimson onion chopped
- 2 celery stalks chopped
- 2 to three carrots peeled and chopped
- Kosher salt
- 6 garlic cloves finely chopped
- 28 oz canned complete San Marzano tomatoes or any complete canned tomatoes you want
- 1 cup dry white wine
- 4 cups vegetable broth
- 30 oz canned cannellini beans drained and nicely rinsed 2 (15-oz cans)
- 1 inch Parmesan rind
- 2 thyme sprigs
- 1 bay leaf
- 1 teaspoon dry oregano
- ½ teaspoon crushed crimson pepper flakes non-obligatory
- 1 lb lacinato kale thick stems and veins eliminated, chopped
- grated Parmesan cheese non-obligatory
Directions
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Warmth the oven to 400 levels F.
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Tear the bread into massive items and put it on a big sheet pan. Drizzle with additional virgin olive oil and toss to ensure the bread is coated. Unfold the bread in a single layer on the sheet pan. Bake within the heated oven for about 10 minutes or till considerably toasted and golden brown.
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In a big cooking pot, warmth 3 tablespoons additional virgin olive oil over medium-high warmth till shimmering however not smoking. Add the onions, celery and carrots. Sprinkle a little bit kosher salt. Decrease the warmth to medium and prepare dinner, tossing recurrently, till softened. Add the garlic, and prepare dinner for 30 seconds to 1 minute, tossing recurrently (don’t let the garlic brown).
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Add the tomatoes, white wine and broth. Cook dinner over medium warmth for little bit, stirring and breaking apart the tomatoes with a wood spoon.
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Within the bowl of a meals processor fitted with a blade, mix about ½ cup of the brothy tomato combination and 1 cup of the cannelini beans. Puree.
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To the pot with the tomato combination, add the parmesan rind, recent thyme, bay leaf, oregano, crushed crimson pepper flakes and a pinch of kosher salt. Stir to mix. Let simmer over medium warmth for about 20 minutes.
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Now add the white beans (each the entire and pureed beans) and recent kale (stir to ensure the kale is submerged within the soup) to the cooking pot. Let the kale prepare dinner for a couple of minutes. Add ½ of the toasted ciabatta bread and stir. Let simmer a little bit bit longer till the kale has totally cooked and the bread has softened and absorbed some fo the liquid (see notes).
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Take away from the warmth. Take away what’s left of the Parmesan rind, bay leaf and thyme sprigs. Prime the soup with a bit extra of the toasted bread. End with a drizzle of additional virgin olive oil and a sprinkle of Parmesan, when you like. Take pleasure in!
Notes
Make forward possibility: Cook dinner the soup with the beans and greens as directed. Simply wait so as to add the bread. If you’re able to serve it, reboil the soup (bear in mind, ribollita means reboiled). Whereas the soup is reboiling, toast the bread within the oven with additional virgin olive oil (step 1 within the recipe card). Add among the bread to the soup and permit it a while to soak up the liquid and soften. All the time hold a little bit of the toasted bread to garnish; it offers nice texture.
Sluggish cooker directions: If you wish to use a gradual cooker, you need to use 1 cup of dried beans. Skip steps #1 and #2 within the recipe card; you’ll toast the bread later earlier than you serve. Cook dinner the sofrito per step #3, then switch to the gradual cooker. Add the remaining elements EXCEPT the kale. Set the gradual cooker to excessive for six hours or low for 12 hours. Add the kale and depart it a couple of minutes (must be on excessive) till cooked. Take away the Parmesan rind, bay leaf, and thyme sprigs a couple of minutes earlier than serving. Toast the bread, add it to the soup, and permit it a little bit of time to absorb among the liquid.
Diet
Energy: 451kcal | Carbohydrates: 82g | Protein: 21g | Fats: 3g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 0.2g | Ldl cholesterol: 0.4mg | Sodium: 642mg | Potassium: 1333mg | Fiber: 14g | Sugar: 7g | Vitamin A: 11240IU | Vitamin C: 87mg | Calcium: 373mg | Iron: 7mg
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