This Tuscan ribollita soup recipe will impress your guests
Ribollita, a quintessential Tuscan soup, captures the essence of Italian rustic fare. Its name, meaning "reboiled," reflects a tradition of reviving leftover vegetable soup with the addition of day-old bread. This dish exemplifies the principles of cucina povera, making the most of the available provisions. Embrace the spirit of Tuscany and infuse your cooking with the rich flavors of this timeless recipe.
Gather the following ingredients
Arrange for one cup of onions, three chopped garlic cloves, two chopped celery stalks, two chopped carrots, one-fourth cup of fresh parsley, one teaspoon of thyme, four cups of broth, a 14-ounce can of cannellini beans, a bunch of kale, two cups of cubed bread, salt and pepper to taste, and some olive oil.
Prepare your vegetables
Start by warming a large pot on medium heat, then add two tablespoons of olive oil. Toss in the onions, garlic, celery, and carrots, sauteing them for roughly five minutes until they soften. Incorporate the parsley and thyme, letting them cook for one more minute to enhance the flavors. This crucial step lays the aromatic groundwork for the Ribollita's rich taste profile.
Simmer the soup base
Add the vegetable broth to the pot, turning up the heat to reach a gentle boil. Once it begins to bubble, turn down the heat to a low setting and let the soup simmer. Allow it to cook for approximately 15 minutes, during which the broth will absorb the essence of the sauteed vegetables, enriching it with their flavors.
Add bread and beans
Incorporate the cannellini beans into the simmering mixture, followed by the bread cubes. The bread will gradually disintegrate, acting as a thickening agent for the soup. Maintain a low heat and let the soup cook for another 10 minutes, allowing the flavors to meld. Stir the pot occasionally to ensure even cooking and to prevent the ingredients from sticking to the bottom.
Finish with greens
Stir the kale into the soup, waiting for it to wilt, which should take roughly five minutes. Season with salt and pepper, adjusting to your taste preferences. Serve the soup hot, topped with a drizzle of extra-virgin olive oil for a true Tuscan flair. Relish the ribollita as it warms you, embodying the simple elegance of Italian cuisine.
