Tuscan Bean Soup (Ribollita)
A modified version of Ribollita, a traditional Tuscan Bean Soup, made without stale bread for a lighter touch. This hearty soup features onion, garlic, tomatoes, fresh rosemary, cannellini beans, and silverbeet simmered in stock. The dish is seasoned with Parmesan cheese, salt, pepper, and served with grated Parmesan and pepperoncino for a touch of heat.
Ingredients 11
1 onion, finely diced
1 ‒ 2 garlic cloves, minced
2 ‒ 3 ripe tomatoes, chopped
1 sprig fresh rosemary
1 bunch silverbeet, thoroughly washed, finely chopped
4 cups stock
2 × 400g cans cannellini beans, drained and rinsed
1 parmesan rind
salt and pepper, to taste
pepperoncino, to serve
grated parmesan cheese, to serve
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Method 7
Fine dice and light fry in some olive oil for a few minutes.
Add and cook until fragrant.
Add and sprig of , also add salt at this point.
Thoroughly wash the and finely chop, add to the pot and stir.
Add the then the and and allow to stew on medium heat for about 1/2 hr until beans are creamy with the lid on.
If you don’t want it so watery remove the lid and cook until some water evaporates.
Serve with grated Parmesan cheese and a pinch of for heat.
Anna Simon's tips
Parmesan rind is a great way to add extra flavor to soups and stocks. So don't throw these away. Place them in a zip lock bag and put it in your freezer and take them out when you need to use them.
Helpful tips
What can I use if I don't have fresh rosemary on hand?
Can I use a different type of bean instead of cannellini beans?
How can I make the soup more filling if I'm serving it to more people?
Is there a way to make the soup spicier?
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Notes
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