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Ribollita – Tuscan vegetable and bread soup

Ribollita – Tuscan vegetable and bread soup

Ribollita is a hearty Tuscan vegetable and bread soup perfect for cold days.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Soup
Cuisine Italian
Servings 4 servings
Calories 250 kcal

Equipment

  • large heavy-bottomed pan

Ingredients
  

Canellini beans

  • 5.33 oz cannellini beans soaked in cold water overnight
  • ½ onion peeled and cut in half (still attached at the root)
  • 4 garlic cloves unpeeled and bashed
  • 2 bay leaves
  • 2 sprigs of thyme
  • salt

Ribollita

  • 2 tablespoon olive oil
  • 1 teaspoon fennel seeds
  • 1 pinch of chilli flakes
  • 1 onion diced
  • 1 medium carrot peeled and diced into 1cm cubes
  • 2 sticks celery sliced
  • 3 garlic cloves sliced
  • 3 plum tomatoes quartered
  • 2 medium potatoes peeled and cut into sixths
  • 3.5 oz stale bread torn into rough 3cm chunks
  • 1 leave bay leaf
  • 1 sprig rosemary
  • 1 sprig thyme
  • salt
  • pepper

Instructions
 

Method

  • Cook the cannellini beans in a pan of salted water with the onion, garlic, bay, thyme and a healthy pinch of salt for 45 minutes, or until just undercooked. Drain and reserve the cooking water. Discard the onion, garlic and herbs.
  • Add a splash of olive oil to a large, heavy-bottomed pan over medium heat. Gently sweat the onion, garlic, carrot and celery with the herbs, chilli flakes, fennel and a pinch of salt until soft but without colour (about 10 minutes).
  • Add the tomatoes and stir for a couple of minutes. Add the beans and reserved bean stock, topping up with water as needed. Simmer for 30 minutes.
  • After this time, add the potato, cavolo nero, savoy cabbage and bread and simmer for a further 15 minutes, or until the potato is cooked. Taste and season with salt and pepper.
  • For best results, chill the soup after cooking and reheat the next day. Serve with a generous drizzle of good quality extra virgin olive oil and freshly cracked black pepper.

Notes

Ribollita is traditionally better the next day after resting in the fridge overnight.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 550mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 150mgIron: 3mg
Keyword bread soup, Hearty Soup, Italian recipes, Ribollita, Tuscan soup, Vegetable Soup
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