Description
Ribollita is a traditional Tuscan bread soup that captures the essence of comfort food in every bowl. Originating from humble beginnings, this hearty dish transforms leftover vegetables, rich beans, and rustic stale bread into a warming meal perfect for chilly evenings. Its very name, ‘Ribollita,’ which means ‘reboiled,’ highlights its ingenious use of leftovers that are reimagined into something spectacular. Packed with nutritious ingredients like kale and carrots, Ribollita offers robust flavors that delight the palate while nourishing the body. Easy to prepare and highly adaptable, this soup can be customized based on your preferences or seasonal availability. Whether served at family gatherings or intimate dinners with friends, Ribollita is sure to bring warmth and joy to your table.
Ingredients
- Stale crusty bread (ciabatta or sourdough)
- Extra virgin olive oil
- Carrots
- Celery
- Onion
- Kale or Swiss chard
- Vegetable broth
Instructions
- Wash and chop the vegetables into small pieces.
- In a large pot over medium heat, saut? onions in olive oil until translucent. Add carrots and celery; cook until soft.
- Stir in minced garlic and chopped greens; cook until wilted.
- Pour in vegetable broth and seasonings; bring to a boil.
- Reduce heat to simmer, tear stale bread into chunks, and stir into the pot. Simmer for 20 minutes.
- Adjust seasoning if necessary, serve warm with a drizzle of olive oil.
Notes
Use day-old bread for better texture.
Feel free to add seasonal vegetables like zucchini or potatoes.
Let Ribollita rest before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg