:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/9rEFX_G5LNSddwmjPJqU/beea89961078841c519337f6e2058b.png "Authentic Tuscan Bread Soup Ribollita")
Authentic Tuscan Bread Soup Ribollita
Ribollita, translating to \reboiled\ in English, is a hearty Tuscan soup made from bread and vegetables. There are many variations of this dish, with ingredients can include leftover bread, cannellini beans, kale, cabbage, and other vegetables. Ribollita is particularly perfect for cold winter nights and is typically served with a drizzle of olive oil and black pepper.
Ingredients
- 2 onions, chopped
- 2 carrots, chopped
- 2 Stems celery, chopped
- 3 cloves garlic, minced
- 1⁄4 Cup extra virgin olive oil, plus extra for serving
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 1 can diced tomatoes
- 1 volume kale, stems removed and leaves chopped
- 1⁄2 cabbage, chopped
- 1 can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 loaf stale Italian bread, torn into pieces
- Grated Parmesan cheese for garnish
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Directions
Start by heating the olive oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic, seasoning with salt and pepper. Sauté until the onions become translucent.
Add in the diced tomatoes, kale, and cabbage into the pot. Stir well, then cover and simmer for about 15 minutes until the vegetables are tender.
Add the cannellini beans and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for another 30 minutes.
Gradually add in the torn bread pieces, stirring constantly to prevent the bread from sticking to the bottom of the pot. Continue to simmer for another 30 minutes, until the bread is completely saturated and starts to break down.
Serve your Ribollita hot, drizzled with extra virgin olive oil, a sprinkle of parmesan cheese, and accompanied by a slice of crusty bread.
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