Ribollita Soup
Ribollita is an Italian soup originating in Florence, Tuscany where this soup is made during the winter months using seasonal produce such as Tuscan kale.
The name “ribollita” (reboiled) comes from the fact that this dish was originally made in big batches to feed the whole family, with the leftovers being reboiled over the following days. Often extra vegetables or proteins are added afterwards too.
Here is my version. Similar to the original but a little simplified.
Ingredients 15
6 cloves garlic, whole
1⁄2 cup extra virgin olive oil, plus extra to finish
1 brown onion, large, peeled, diced
2 carrots, peeled and diced
2 sticks celery, diced
2 potatoes, diced
2 tomatoes, peeled, chopped
1 bunch Tuscan kale, chopped, with stalks removed
2 cans cannellini beans, drained
8 thyme sprigs, leaves picked
salt, to taste
black pepper, to taste
dried chilli flakes, to taste
200 g crusty bread, cut into big pieces
parmigiano reggiano, freshly grated, optional
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 10
In a deep heavy pan, over medium heat, add the , , and cook until the onion are translucent.
Add the and , stir and cook for a further 2 minutes.
Follow by adding the .
Meanwhile, in bowl place the with their juices. With your hand break up the tomatoes, pour them in with the vegetables and stir to combine.
Once the sauce comes to a boil, add the . Stir to combine and add water (or vegetable stock) to cover. Season with a good pinch of salt.
In a separate bowl, place the drained . By using a fork, mash half of the beans and stir them into the soup and keep the other half aside.
When the soup comes to a boil, turn down the heat and let it simmer for 45 minutes, remembering to stir occasionally.
After 45 minutes add the , chilli, black pepper to taste and the rest of the .
Place the into the soup and cook for 10 more minutes.
When finished cooking, allow the soup to slightly cool off and serve it with a drizzle of extra virgin olive oil and some freshly grated Parmigiano Reggiano.
