If you want something warm, comforting, flavor packed Ribollita recipe is the answer. It’s a classic Italian soup, packed with chunky vegetables, creamy beans and a pungent drizzle of olive oil. Originally from the region of Tuscany, Ribollita (means “reboiled”) is a dish celebrating simplicity and tradition. It contains wholesome ingredients, some of which you’ll likely already have in your pantry.Best of all, this dish only gets better with time, making it a great option for leftovers or a family dinner.
A Fun Fact About Ribollita
Ribollita was originally prepared by reheating leftover vegetable soup from the day before. The name “reboiled” nods to this practice of “reboiling” leftover bits. It’s a prime example of the way Italians work with everyday ingredients to make something really special. So if you’re a fan of cozy dishes like minestrone or pasta e fagioli, Ribollita will be your new favorite!
What is Ribollita Recipe?
Ever wonder where the term “Ribollita” originated? It’s a funny-sounding word, isn’t it? “Ribollire” translates from the Italian as “to reboil,” and that’s precisely what this dish is all about! Ribollita is made by boiling leftover vegetable soup again, thickening it and enriching it into a hearty meal. There’s an Italian saying that translates to, “The way to a man’s heart is through his stomach,” and Ribollita has no trouble winning over anyone who tastes it. So, why not give it a go? This dish is easy to make and sure to bring everyone around your table together!
Why You’ll Love This Ribollita Recipe
Ribollita has everything: Simplicity, flavor, heartiness. It is a splendid mélange of vegetables, beans and a nice glug of olive oil. You stir up a catch-all pot of warm, glop-like goo, and the ingredients meld to form a rich soup from the bottom of your heart, the taste of which is like a hug in a bowl. And even better, it’s cheap to make at home.It can be made with leftover vegetables or with staples from your pantry, so it is cheap to make without losing taste.
For those who seek a richer texture and depth of flavor, the soup contains kale, cannellini beans and olive oil, and is hearty enough to please everyone at the table. If you love things like pasta e fagioli or minestrone, this Ribollita recipe will seem like a natural next move. Ready to try it? Let’s get cooking!
How to Make Ribollita Recipe
Quick Overview
Ribollita is not difficult to make, and the result is a flavorful, lush soup that your family will beg you to make again. The dish requires just a few simple ingredients, takes around 45 minutes to prepare, and is ideal when you’re feeding a crowd. And the longer it sits, the better it tastes—so it’s a great dish for leftovers!
Key Ingredients for Ribollita Recipe
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bunch kale, chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups day-old rustic bread, torn into pieces
- Salt and pepper to taste
- 1 tbsp fresh thyme (optional)
- A drizzle of extra virgin olive oil for garnish
Step-by-Step Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add the Garlic and Kale: Stir in the garlic and kale. Let it cook for another 3-4 minutes until the kale begins to wilt.
- Add the Beans and Broth: Stir in the cannellini beans and vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes.
- Incorporate the Bread: Add the torn bread, pressing it into the soup. Let it simmer for an additional 10 minutes, stirring occasionally, until the bread breaks down and thickens the soup.
- Season and Serve: Taste and season with salt and pepper as needed. Drizzle with extra virgin olive oil before serving. Enjoy!
What to Serve Ribollita With
Ribollita is a complete meal as is, but you can dress it up by serving it with some crispy, toasted bread on the side. A clean, green salad can provide a refreshing contrast to the soup’s richness. And if you’re feeling a bit protein-oriented, grilled chicken or sausage would make excellent companions. Pair up with a glass of Chianti to enhance the flavors of this delightful Italian dish.
Top Tips for Perfecting Ribollita Recipe
- Use Day-Old Bread: The key to Ribollita’s texture is the bread. Day-old rustic bread absorbs the broth and thickens the soup. Fresh bread won’t give the same result!
- Don’t Skip the Olive Oil: Olive oil adds a rich, silky texture to the soup. For the best flavor, use high-quality extra virgin olive oil.
- Adjust Consistency: Ribollita can thicken up over time. If it becomes too thick, just add more broth to adjust the texture. If it’s too thin, let it simmer longer.
Table Health Benefits of Ribollita Recipe
| Benefit | Why It’s Great |
|---|---|
| Rich in Fiber | Kale and beans provide a great source of dietary fiber, which helps with digestion. |
| Packed with Nutrients | Full of vitamins A, C, and K from the vegetables, Ribollita is a nutritious powerhouse. |
| Heart-Healthy | Olive oil and beans contribute to heart health by lowering bad cholesterol levels. |
Conclusion
Ribollita isn’t just a soup, it’s an Italian comfort food that brings a feeling of warmth and flavor to any table. This deliciously app – and that simple list of ingredients, time-honored tradition and (relatively) easy preparation make it an ideal family meal or a good choice for a chilly night at home. Whether you’re an experienced chef or a novice, Ribollita is simple to create and sure to impress. So, gather your ingredients, put on your muscle shirts, and savor a bowl of Italy’s finest comfort soup today!
Ribollita Recipe: How to Make Italy’s Best Hearty Soup
Course: SoupsCuisine: ItalianDifficulty: Easy4-6
servings15
minutes45
minutes320
kcalRibollita is a classic Italian soup from Tuscany, made with hearty vegetables, beans, and rustic bread. It’s simple, flavorful, and perfect for cozy family meals.
Ingredients
2 tbsp olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 bunch kale, chopped
1 can (15 oz) cannellini beans, drained and rinsed
4 cups vegetable broth
2 cups day-old rustic bread, torn into pieces
Salt and pepper to taste
1 tbsp fresh thyme (optional)
A drizzle of extra virgin olive oil for garnish
Directions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add the Garlic and Kale: Stir in the garlic and kale. Let it cook for another 3-4 minutes until the kale begins to wilt.
- Add the Beans and Broth: Stir in the cannellini beans and vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes.
- Incorporate the Bread: Add the torn bread, pressing it into the soup. Let it simmer for an additional 10 minutes, stirring occasionally, until the bread breaks down and thickens the soup.
- Season and Serve: Taste and season with salt and pepper as needed. Drizzle with extra virgin olive oil before serving. Enjoy!
Notes
- Ribollita gets better with time, so feel free to make it a day ahead. It also freezes well for future meals. For a thicker consistency, add more bread or adjust with extra broth if needed.
FAQs : Ribollita Recipe
What is Ribollita?
Ribollita is a traditional Italian soup from Tuscany, made with vegetables, beans, and day-old bread. It’s a hearty and flavorful dish that’s perfect for a cozy meal.
How do you make Ribollita?
To make Ribollita, sauté vegetables like onions, carrots, and celery, then add beans, vegetable broth, and day-old bread. Simmer until the soup thickens and the flavors meld together.
Can I make Ribollita ahead of time?
Yes, Ribollita can be made ahead of time. In fact, it tastes even better the next day after the flavors have had time to develop.
What should I serve with Ribollita?
Ribollita is delicious on its own, but it pairs well with a side of crusty bread, a fresh salad, or a glass of Italian red wine like Chianti.
Can I make Ribollita spicier?
Yes, you can add more crushed red pepper flakes or chili to give Ribollita a little kick. Adjust the spice level to suit your taste.
What can I substitute for the bread in Ribollita?
If you prefer not to use bread, you can try using gluten-free bread or even mashed potatoes as a thickening agent for the soup.
Share Your Twist
Have you added your own spin to Ribollita? Whether it’s a different green, extra seasoning, or a new ingredient, we’d love to hear your ideas! Share your twist in the comments below and inspire others to get creative with this delicious soup.
