1 large onion, chopped
2 carrots, chopped
3 cloves of garlic, minced
1 bunch of kale, de-stemmed and chopped
1 can of cannellini beans, drained and rinsed
4 cups of vegetable broth
1 loaf of day-old Tuscan bread, torn into pieces
2 tablespoons of olive oil
Salt and pepper to tasteLearn more
🍲 Traditional Ribollita Recipe
Traditional Ribollita
You will need:
1 large onion, chopped
2 carrots, chopped
3 cloves of garlic, minced
1 bunch of kale, de-stemmed and chopped
1 can of cannellini beans, drained and rinsed
4 cups of vegetable broth
1 loaf of day-old Tuscan bread, torn into pieces
2 tablespoons of olive oil
Salt and pepper to taste
Instructions
- Start by heating the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and minced garlic to the pot and sauté until the vegetables are softened.
- Add the chopped kale to the pot and continue to sauté until the kale is wilted.
- Add the cannellini beans and vegetable broth to the pot and bring the mixture to a simmer.
- Add the torn pieces of Tuscan bread to the pot and stir well to combine.
- Season the soup with salt and pepper to taste.
- Allow the soup to simmer for about 30 minutes, until the bread has completely broken down and the soup has thickened.
- Serve the Ribollita hot, with a drizzle of olive oil on top if desired.
Notes
This soup is traditionally served reheated (ribollita means 'reboiled' in Italian), so feel free to make it a day ahead and reheat before serving.
Delve into the heart of Tuscany with our authentic Ribollita recipe. This hearty, peasant-style soup is a staple of Tuscan cuisine, renowned for its simplicity and use of fresh, local ingredients. It's a celebration of the region's agricultural bounty, from the robust cannellini beans to the vibrant kale.
Experience Tuscan Comfort Food
With every spoonful of Ribollita, you're tasting a piece of Tuscan history. This dish was born out of necessity, as thrifty cooks sought to use up stale bread and leftover vegetables. Today, it's a beloved comfort food, enjoyed not just in Tuscany but all over the world.
Our recipe stays true to its roots, with a base of onions, carrots, and garlic sautéed in olive oil until soft. Then, we add kale and cannellini beans, simmering everything in a rich vegetable broth until the flavors meld together. The final touch? Day-old Tuscan bread, torn into pieces and stirred into the soup until it breaks down and thickens the broth.
Make it Your Own
While our recipe is traditional, Ribollita is all about making do with what you have. Feel free to swap out the kale for other leafy greens, or add other vegetables you have on hand. Just remember to finish with a drizzle of olive oil and season to taste with salt and pepper.
And don't forget, Ribollita means 'reboiled' in Italian. This soup is even better the next day, after the flavors have had a chance to deepen. So go ahead, make a big batch and enjoy the leftovers. You'll be savoring a taste of Tuscany with every bite.
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Ready to explore more Italian cuisine? Italy Tip is your guide to the country's rich culinary traditions, from the rolling hills of Tuscany to the vibrant coastline of Sorrento. Whether you're planning a trip or just dreaming of one, we're here to help you discover the flavors of Italy. Buon appetito!
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