Simple And Yummy Italian Ribollita Soup Recipe (A Fresh And Homemade Recipe For All)

by Julia
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September 21, 2023

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Italian Ribollita Soup is a testament to the rustic and heartwarming flavors of Tuscany. This thick, hearty soup is a celebration of simplicity, combining cannellini beans, kale, and day-old bread, simmered together with a rich tomato base and a medley of aromatic vegetables. Drizzled with a robust olive oil and sprinkled with Parmesan cheese, Ribollita tells a story of tradition and comfort, making it an ideal choice for those craving a taste of Italian countryside warmth in a bowl.

Savor the essence of Tuscany with a bowl of hearty Italian Ribollita Soup. A rustic blend of cannellini beans, kale, and day-old bread, this Italian classic turns simple ingredients into a culinary masterpiece. Ideal for chilly nights, it warms the soul and embodies the spirit of home-cooked comfort.

Originally a humble peasant dish, Ribollita has transcended its origins to become a sought-after staple in high-end Italian eateries.

What sets it apart? Its layers of flavor are unlocked through slow cooking and the alchemy of garlic, rosemary, and extra virgin olive oil.

With every spoonful, you journey through Italy’s rolling hills and bustling food markets. Prepare to be transported—Ribollita isn’t just a meal; it’s an experience.

What Is Italian Ribollita Soup?

Italian Ribollita soup is a hearty Tuscan dish that combines cannellini beans, kale, and day-old bread into a rich, soul-warming meal.

Originating as a “reboiled” peasant food, it utilizes simple, affordable ingredients.

Slow-cooked with herbs like rosemary, garlic, and extra virgin olive oil, the soup develops complex layers of flavor.

Perfect for cold nights or as a comforting staple, Ribollita embodies the essence of rustic Italian cuisine, turning basic elements into a dish that feels like a hug in a bowl.

Can You Vary Italian Ribollita Soup Recipe With Other Ingredients?

Keto Swap potatoes and bread for low-carb vegetables like cauliflower or turnips. Use a keto-friendly thickener instead of bread.
Paleo Substitute the cannellini beans with more veggies or lean meats like chicken. Use grain-free, paleo-friendly bread.
Gluten-Free Opt for gluten-free bread or skip it entirely, thickening the soup with a potato or sweet potato puree.
Whole30 Skip bread and beans and focus on the vegetable medley, using approved oils and seasonings.
Vegetarian/Vegan The dish is inherently vegetarian. For a vegan version, ensure your bread is egg and dairy-free. Also, skip any optional cheese garnish.

Recipe Directions

Preparation Steps: Dice all vegetables.
Cooking: In a deep pan, heat olive oil. Add onion until transparent (5 mins). Add other veggies and cook for 5 more minutes. Add hot water, chard, cabbage, and kale. Simmer covered for 1 hour.
Blending: Puree one can of beans. Add to the pan with the second can. Season.
Additional Cooking: Simmer for 20 mins. Stir in tomato puree.
Final Touches: Layer bread slices and vegetable mixture in a casserole. Refrigerate overnight.
Serving: Reheat and serve hot.

Variations, Add-Ons, And Toppings

Variations

Protein Boost: Add shredded chicken or sausage for extra protein.
Seafood Twist: Incorporate shellfish like shrimp or clams for a coastal spin.

Add-Ons

Root Veggies: Parsnips or turnips can offer additional depth.
Grains: For more texture, consider adding farro or barley.
Spices: A pinch of red pepper flakes can elevate the heat level.

Toppings

Cheese: A sprinkle of Parmesan or pecorino adds a salty, umami touch.
Fresh Herbs: Chopped parsley or basil can provide color and a fresh burst of flavor.
Olive Oil: A high-quality extra virgin olive oil drizzled on top can enhance richness.

Can I Make Italian Ribollita Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

Layer all the ingredients except bread and canned beans in the slow cooker. Set it low for 6-8 hours or high for 4-6 hours. Blend one can of beans and add it with the second can about 30 minutes before serving.

Instant Pot

Use the sauté function for the initial vegetable cooking. Add the remaining ingredients except bread and canned beans. Pressure cook on high for about 15 minutes and naturally release pressure. Blend one can of beans, add it with the second can, and use the sauté function to simmer briefly.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

It’s convenient and saves time. Look for a low-sodium, organic option to have better control over the soup’s salt content. However, commercial broths can sometimes need more flavor depth than homemade versions.

Homemade Broth

If you have the time, making your own vegetable or chicken broth will undoubtedly give your Ribollita a richer, more nuanced flavor profile. It also allows you to control the ingredients, making it easier to adhere to dietary restrictions

How To Serve?

Temperature: Serve it hot. Reheat gently if stored, ensuring it doesn’t boil to preserve texture.
Consistency: Ribollita should be thick, almost stew-like. If it is too thick, thin it slightly with broth.
Olive Oil Drizzle: Before serving, finish with a generous drizzle of high-quality extra virgin olive oil.
Fresh Bread: Offer crusty, toasted Italian bread on the side or even place a slice at the bottom of the bowl.
Garnish: A sprinkle of freshly grated Parmesan or Pecorino and a dash of freshly ground black pepper enhances flavor.

Perfect Side Dishes

Focaccia: This olive oil-rich Italian bread is perfect for dipping.
Bruschetta: Toasted slices topped with tomatoes, garlic, and basil provide a refreshing contrast.
Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with olive oil.
Grilled Vegetables: Charred veggies like bell peppers, zucchini, and eggplant add a smoky flavor.
Polenta: Creamy or grilled, it complements the soup’s rustic nature.

Storage And Make Ahead

Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freezing: Ribollita freezes well. Portion it into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 2-3 months.
Thawing: Thaw frozen soup overnight in the refrigerator or use the defrost setting on your microwave for quicker thawing.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until heated through.
Make Ahead: Ribollita tastes even better the next day, so consider making it a day in advance to allow flavors to meld.

What Can We Do With Leftovers?

Stew Transformation: Add cooked meat or sausage to give a new flavor profile to your Ribollita.
Pasta Sauce: Blend leftovers and mix with pasta for a rich vegetable sauce.
Bread Topping: Spread a thick layer on toasted bread, top with cheese, and broil.
Pie Filling: Use as a savory filling for a pie or tart.
Grain Mix: Stir into cooked rice or quinoa for a hearty meal.

Tips

Stale Bread: Use stale bread or toast it slightly to prevent it from becoming mushy when added to the soup.
Simmer Slowly: Allow the soup to simmer slowly to develop rich flavors and ensure the vegetables are tender.
Beans Texture: Cook beans until they’re tender but still hold their shape to add texture to the soup.
Leafy Greens: Add leafy greens like kale or Swiss chard towards the end of cooking to retain their vibrant color and nutrients.
Resting Period: Let the soup rest for at least 30 minutes before serving to allow flavors to meld together beautifully.