Hearty Ribollita Soup
Italian
This Hearty easy to make Tuscan Ribollita soup is full of veggies, greens and white beans and is all I crave in the winter. I like to make mine with crusty bread on the side (hubby’s choice) but traditionally this Italian soup is made with stale day old bread soaked into the fabulous broth for a super filling and wonderful rich thick stew-like soup (stewp) that is best made a day ahead for the flavours to really develop. The perfect make ahead soup that is fabulous either way - bread in or on the side I have both versions available in this easy and delicious recipe.
What is Ribollita and How Is Ribollita Traditionally Served?
Ribollita is an Italian soup that hales from Tuscany - it’s hearty and delicious and loaded with veggies (lacinato kale, savoy cabbage and white beans are a must) and traditionally made with day old or dried stale bread. It’s often called tuscan bread soup. Although there might be tomatoes in some recipes it’s not a tomato based soup like minestrone nor is there past Ian this soup. Ribillita means ‘reboiled’ and this is so appropriate as the soup is often made a day ahead with the stale bread in it and then reheated the next day so that all the flavors meld and have a chance to really get to know each other and the bread sort of falls apart and melts and becomes part of the soup itself. This is a hard sell for my hubby as the texture (soggy bread) is not his thing and many feel the same way about the whole bread in the soup - not me - I grew up eating food like this so I love it but I made the recipe without the stale bread in it so its the soup portion alone but feel free to add the stale bread in it or serve it with crusty bread on the side or I like to place the stale or crust bread in the bowl first and ladle the soup over it that way I still get some of the harder bits of the bread in the soup - (note that that is totally not traditional just a preference ). More details included on the bread version below and recipe itself
Ingredients For Making Ribolitta Soup:
It seems like a long list and I guess it is but this is such a hearty and fabulous soup and all the veggies make it so - feel free to adjust amounts according to taste
- Pancetta - pancetta is totally optional but recommended for adding flavour to the soup - you can substitute for bacon if you prefer or leave it out completely for a vegan ribollita soup
- Onion & Garlic - a must for flavour boosters in the soup
- Carrots & Celery - perfect for adding flavour to the soup and extra veggies
- Spices - red pepper flakes, bay leaf, rosemary or thyme and fennel seeds and of course salt and pepper to taste. Feel free to adjust amounts to taste
- White Beans - or cannellini beans - A staple in ribollita (feel free to cook your own beans or simplify things by using canned as I did in the recipe)
- Kale - I use lacinato kale or tuscan kale (also called dinosaur kale or cavalo Nero) or you can use regular kale or even Swiss chard
- Savoy Cabbage - I like savoy for this recipe but feel free to use Napa if you prefer it to savoy
- Tomatoes - just a could is all you need and I use plum tomatoes ( you can substitute them for a small can of chopped or diced tomatoes)
- Potatoes - I like to use either Yukon Gold or red potatoes and its optional to peel
- White Wine - optional for extra flavour
- Broth/Stock - either chicken or vegetable
- Parmesan Rind - optional but if you have one laying around (in a ziplock in your fridge or freezer that is) it’s a great flavour booster for soups, stews and sauces
- 10 oz of Italian style country bread sliced if making the bread version (see notes below for that option)
How to Make This Easy Ribollita Soup:
- Puree approx half of the white beans and set aside
- Brown the pancetta
- Sauté onion, garlic, carrots, celery and spices
- Sauté tomatoes, kale, cabbage and wine if using until reduced
- Add beans (pureed and remaining ones), potatoes, broth, bay leaf and parmesan rind if using and simmer
- Serve over or with crusty bread garnished with chopped fresh parsley and a drizzle of olive oil and freshly grated parmesan cheese
- Bread Version below
For the Bread Version:
Traditionally, Ribollita is layered with the stale bread in a large pot that it can be reheated in later. Spoon in 2-3 ladles of soup into the vessel. Top with a layer of dried bread. Continue to alternate layering soup and bread until you use all of the ingredients.(or you can cube the stale bread and stir it in the soup pot) Cover. Allow it to come to room temperature for at least 2 hours then refrigerate for up to 24 hours to give the bread time to soak up the broth. Then ‘reboil’ Ribollita - Add additional broth to the pot to create desired consistency. Reheat until warmed through then serve.
How to serve this Italian soup
Traditionally ribollita is made with stale bread that sort of melts and becomes part of the soup - like a thick rich veggie soup. When I make it the traditional way I usually just serve it with a drizzle of olive oil and some grated parmesan cheese but if I’m making it without the stale bread in it I will serve this hearty soup with crusty bread, cheesy crispy warm garlic bread or grilled or toasted bread on the side to dip into that lovely flavourful broth.
Make Ahead & Storage and Freezing
- MAKEAHEAD - as mentioned above this soup is a great one to make ahead (traditionally its intended that way because of soaking the stale bread). The flavours get even better the day after its made so feel free to make the soup a day ahead with or without the bread.
- STORAGE - Transfer the leftover cooled soup to an airtight container & store in the refrigerator for up to 3-5 days. Reheat stovetop or in the microwave
- FREEZING - You can freeze leftover cooled Ribollita in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat stovetop or in the microwave.
More Hearty Soup Recipes You Will Love:
Recipe
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped pancetta or bacon (or more to taste) –optional
- 1 large yellow onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 large carrots, peeled and finely chopped
- 3 Celery stalks finely chopped
- ¼ teaspoon red pepper flakes/chili flakes
- 1 teaspoon Thyme or rosemary or a bit of both
- 1 teaspoon Fennel seed
- 3 plum tomatoes rough chopped (removing seeds is optional)
- 2 medium Yukon Gold or red potatoes diced (peeling is optional
- 6 cups Kale rough chopped (lacinato kale is what I used)
- 4 cups savoy Cabbage, sliced
- ¼ cup white wine - optional
- 6 cups chicken or vegetable broth plus more if needed
- 2 cans white cannellini beans drained and rinsed
- 1 bay leaf
- 1 parmesan rind - optional
- Salt and black pepper to taste
- 10 oz stale day old dry bread (Italian style country bread) - Optional if making it with the bread in the broth) or serve on the side (see recipe notes for bread version)
For Serving (all optional)
- Olive oil for drizzling
- Chopped fresh parsley
- Fresh grated parmesan cheese
- Chili flakes
Directions
- Place about ⅓-½ of the cannellini beans in a medium bowl. Add ½ cup or broth or water and Mash using a fork or potato masher until a paste is formed. (Alternatively, puree in a food processor or blender like I usually do). Set aside.
- In a large soup pot or dutch oven heat oil over medium heat. Add pancetta and saute 6-8 minutes until rendered golden and crispy
- Add the onions carrots, celery and garlic, chili flakes, thyme, fennel seeds and cook another 7- 9 minutes until vegetables are tender.
- Add the tomatoes, Savoy cabbage, lacinato kale, and white wine if using and continue sauteing and stirring occasionally for 7-8 minutes until tomatoes start to break down.
- Add both the cannellini bean puree and remaining cannellini beans to the pot along with the stock, potatoes, bay leaf and parmesan cheese rind if using. Bring soup to boil, turn heat down and simmer for 15-20 minutes.
- Stir in fresh Parsley. Test for salt and season accordingly.
- Serve or ladle into bowls drizzle with olive oil and serve with crusty bread. (see Recipe Notes for the bread version)
Recipe Notes
- For the Bread Version - Traditionally, Ribollita is layered with the stale bread in a large pot that it can be reheated in later. Spoon in 2-3 ladles of soup into the vessel. Top with a layer of dried bread. Continue to alternate layering soup and bread until you use all of the ingredients.(or you can cube the stale bread and stir it in) Cover. Allow it to come to room temperature for at least 2 hours then refrigerate for up to 24 hours to give the bread time to soak up the broth. Then ‘reboil’ Ribollita - Add additional broth to the pot to create desired consistency. Reheat until warmed through then serve.
- STORAGE - Transfer the leftover cooled soup to an airtight container & store in the refrigerator for up to 3-5 days. Reheat stovetop or in the microwave
- FREEZING - You can freeze leftover cooled Ribollita in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat stovetop or in the microwave.
