Ribollita is a hearty Italian stew filled with vegetables, beans, and bread. It’s like a cozy hug in a bowl, perfect for chilly days!
This dish uses simple ingredients, making it easy to whip up. I love to enjoy it with a drizzle of olive oil and a sprinkle of cheese on top—yum!
Key Ingredients & Substitutions
Olive Oil: Use extra virgin olive oil for the best flavor, especially for drizzling at the end. If you need an alternative, grapeseed oil or avocado oil can work well too.
Onion: Yellow onions are ideal for their mild sweetness. If you prefer less sweetness, you can substitute with shallots or white onions.
Cannellini Beans: These provide creaminess and protein. If you can’t find them, navy beans or great northern beans are great substitutes.
Kale or Cabbage: I recommend kale for its texture and flavor. If you’re looking for a milder veggie, spinach is a fine replacement, though it cooks much quicker.
Rustic Bread: Crusty Tuscan bread adds heartiness to the dish. If you only have white or whole grain bread, that can work too, just toast it lightly first for better texture.
How Do I Get the Best Flavor from the Ingredients?
The key to a flavorful ribollita lies in the layering of ingredients. Start by sautéing the onions, carrots, and celery until soft; this builds a base flavor. Don’t rush the garlic—adding it later ensures it doesn’t burn.
- For the best results, let the soup simmer longer—this allows all the flavors to meld nicely.
- When adding the cabbage or kale, make sure it’s well-coated in the broth for an even taste.
- Letting the soup rest after cooking allows the bread to soak up the broth, thickening the soup and enhancing the overall flavor.
These little tips can really elevate your ribollita, making it a comforting dish that feels warm and inviting!
How to Make Delicious Ribollita
Ingredients You’ll Need:
Base Ingredients:
- 3 tbsp olive oil, plus more for drizzling
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Soup Components:
- 1 (14 oz) can diced tomatoes
- 5 cups vegetable broth or water
- 1 (15 oz) can cannellini beans, drained and rinsed (reserve some liquid)
- ½ small savoy cabbage or 4 cups chopped kale or cavolo nero, tough ribs removed and leaves chopped
- 4 cups day-old rustic bread, torn into chunks (preferably a crusty Tuscan bread)
Seasoning:
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
How Much Time Will You Need?
This ribollita recipe should take about 15 minutes for prep and around 45 minutes for cooking, giving you a total of about 1 hour of preparation time. It’s a perfect dish to make on a cool day, and the best part is that it tastes even better the next day!
Step-by-Step Instructions:
1. Sautéing the Base:
In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onions, diced carrots, and diced celery. Stir the mixture and let it cook until the vegetables are soft, about 8-10 minutes. This will create a lovely base flavor for your soup.
2. Adding Flavor:
Next, add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently. You want the garlic to become fragrant but not burnt, so keep a close eye on it!
3. Incorporating Tomatoes:
Stir the diced tomatoes into the mixture and let them cook for about 5 minutes. This allows the flavors to blend together nicely.
4. Creating the Soup Base:
Pour in the vegetable broth (or water) and bring everything to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes. This will create a nice broth for your soup.
5. Adding Beans:
Stir in the drained and rinsed cannellini beans along with a splash of the reserved bean liquid to reach your desired consistency. Continue to simmer for an additional 10 minutes.
6. Adding Greens:
Now, it’s time to add the chopped cabbage or kale. Cook this until the greens are tender, which should take about 10-15 minutes. This step adds lots of nutrition and texture to your soup.
7. Seasoning:
Taste your soup and season generously with salt and freshly ground black pepper to suit your preference.
8. Mixing in the Bread:
Remove the pot from heat and stir in the torn bread chunks. Mix well until the bread has soaked up the flavorful broth.
9. Letting it Rest:
Allow the soup to sit for a few minutes before serving. This resting time helps thicken the soup and deepens the flavors.
10. Serving:
Serve your ribollita warm with a drizzle of olive oil and a sprinkle of freshly grated Parmesan cheese on top. Enjoy the heartwarming flavors of this rustic Italian dish!
This traditional Tuscan ribollita is perfect for sharing and is even better the next day, making it a great choice for meal prep. Enjoy your comforting soup!
Can I Use Other Types of Beans?
Absolutely! While cannellini beans are traditional, you can substitute them with navy beans, great northern beans, or even chickpeas for a different flavor and texture.
Can I Make Ribollita Vegetarian or Vegan?
Yes, this recipe is already vegetarian as it uses vegetable broth. To make it vegan, ensure the bread you use doesn’t contain dairy. The Parmesan can be omitted or replaced with a vegan cheese alternative if desired.
How Do I Store Leftovers?
Store any leftover ribollita in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits! You can reheat it gently on the stove or in the microwave, adding a splash of water or broth if it gets too thick.
What’s the Best Bread to Use?
Crusty rustic bread, such as Tuscan or sourdough, is ideal for ribollita as it holds up well in the stew. Avoid using soft sandwich bread, as it may become too mushy. If you don’t have day-old bread, toasting fresh bread lightly can help improve its texture.
