Ribollita Soup

 

🥣 Ribollita Soup

 

Ribollita is a traditional, rustic vegetable and bread soup from Tuscany, particularly famous in Florence. The name ribollita means “reboiled,” referring to the traditional technique of reheating the soup the next day. In truth, many humans accept as true with it tastes even higher after resting overnight. Thick, hearty, and deeply comforting, ribollita is a super instance of easy ingredients converted into some thing rich and pleasing.

Historically, ribollita comes from Italian cucina povera (peasant cooking). Families could use leftover vegetables, beans, and rancid bread to create a nourishing meal. Nothing become wasted. The bread thickens the soup evidently, creating a texture this is extra like a stew than a broth-based totally soup.

🌿 Key Characteristics

Thick and rustic texture

Packed with seasonal veggies

Uses cannellini beans for protein

Thickened with stale crusty bread

Even better when reheated

🛒 Ingredients (Serves 4–6)

2 tablespoons olive oil

1 huge onion, chopped

2 carrots, diced

2 celery stalks, diced

three garlic cloves, minced

1 zucchini, chopped

2 medium potatoes, cubed

1–2 cups chopped kale or Swiss chard

1 can (400g) cannellini beans, tired and rinsed

1 can (400g) chopped tomatoes

4 cups vegetable broth

1 teaspoon dried thyme

1 bay leaf

Salt and black pepper to taste

2 cups stale rustic bread, torn into pieces

 Optional: chili flakes for slight heat

👩‍🍳 How to Make Ribollita

1️⃣ Sauté the Base

Heat olive oil in a massive pot over medium heat. Add onion, carrots, and celery. Cook for about 5–7 mins until softened and aromatic. Stir inside the garlic and cook for some other minute.

2️⃣ Add Vegetables and Simmer

Add zucchini, potatoes, kale, cannellini beans, chopped tomatoes, vegetable broth, thyme, and bay leaf. Stir nicely and produce to a gentle boil.

Reduce the heat and allow the soup simmer for 25–half-hour, till the potatoes are gentle and flavors are properly blended.

3️⃣ Add the Bread

Tear the stale bread into tough chunks and stir it into the soup. Continue simmering for 10–15 mins. The bread will take in liquid and break down, evidently thickening the soup.

If the soup turns into too thick, add a bit greater broth or water.

Four️⃣ Rest and Reheat (Traditional Step)

For true flavor, permit the soup to cool and refrigerate in a single day. The subsequent day, reheat lightly on the stove. This “reboiling” deepens the taste and improves the feel.

🍽️ Serving Suggestions

Serve ribollita warm with:

A drizzle of greater virgin olive oil

Freshly floor black pepper

Grated Parmesan cheese (non-compulsory)

Crusty bread at the facet

🌱 Why Ribollita Is So Loved

Ribollita is nourishing, price range-pleasant, and vegetable-rich. The beans provide plant-primarily based protein, whilst the vegetables add fiber and crucial nutrients. Because it is predicated on easy components, it is easy to adapt primarily based on what you've got to be had.

It’s additionally best for meal prep. The flavors keep to expand over the years, making leftovers even extra scrumptious.

Whether you’re searching out a comforting iciness meal or a hearty vegetarian dish, ribollita gives warm temperature, lifestyle, and wholesome goodness in every spoonful.