Hearty Tuscan Ribollita a Bread and Vegetable Stew

Recipe Introduction

Craving Comfort?

Fancy a hug in a bowl? This ribollita recipe is your answer! Honestly, this Tuscan soup is pure magic. It's packed with flavor and so easy to make.

Think hearty, comforting, and utterly delicious.

A Taste of Tuscany

Ribollita is a rustic Italian soup recipe . This literally means "reboiled". It has humble origins, born from resourceful Tuscan cooks.

They used leftover bread and veggies to create a nourishing meal. This easy to make Tuscan bread soup recipe takes about an hour and a half and makes enough to feed six to eight hungry souls.

I always make a big batch; it just gets better the next day!

Goodness in Every Bowl

This hearty vegetable soup recipe is packed with fibre. It's full of goodness from the veggies and beans. I love that it's a great way to sneak extra veggies into my diet.

This Italian comfort food recipe is perfect for a chilly evening. Serve it with crusty bread and a drizzle of olive oil.

My friends love it, especially when I add a sprinkle of Parmesan on top. What makes this reboiled soup recipe special is its simplicity and depth of flavour.

Honestly, you won't believe how good it is with such humble ingredients.

Now, let's gather the ingredients...

Ingredients & Equipment for the Ultimate Ribollita Recipe

So, you wanna make some Hearty Tuscan Ribollita ? Ace! First, let's gather what we need. No fancy stuff here, just good, honest ingredients.

This Tuscan bread soup recipe is all about using what you've got.

Main Ingredients: Let's Get Real

Here's what you'll need for this incredible Rustic Italian Soup Recipe . Don’t worry, it's easier than it sounds.

• Olive Oil: 2 tablespoons (30 ml). Get a good quality one, it makes a difference.
• Onion: 1 large , chopped. About 1 cup. No tears now.
• Carrots: 2 , chopped. About 1 cup again.
• Celery: 2 stalks , chopped. Yep, 1 cup too.
• Garlic: 4 cloves , minced. About 4 teaspoons. I love garlic!
• Rosemary: 1 teaspoon dried (5 ml). Fresh is great too, if you have it.
• Thyme: 1/2 teaspoon dried (2.5 ml).
• Red Pepper Flakes: 1/4 teaspoon (1.25 ml), optional. For a bit of a kick.
• Crushed Tomatoes: 1 (28 ounce) can (794 g).
• Vegetable Broth: 6 cups (1.4 L). Or chicken, if you’re not going Tuscan Soup Vegan .
• Cannellini Beans: 1 (15 ounce) can , drained and rinsed (425 g). Essential for any good Italian Ribollita Soup .
• Kale: 1 bunch , chopped. About 4 cups. Or cavolo nero, if you fancy!
• Savoy Cabbage: 1/2 head , cored and sliced.
• Potatoes: 2 medium , peeled and diced.
• Crusty Bread: 6-8 cups day-old, torn (roughly 150-200g). Tuscan or sourdough.
• Salt and Pepper: To taste. Obviously.

For the tomatoes, look for good quality ones. Honestly , it makes a difference to get some good ones!. Same with the olive oil, a nice extra virgin is like chef's kiss

Seasoning Notes: The Magic Touch

This ribollita recipe is all about layers of flavor.

• Essential Spice Combinations : Rosemary and thyme are your go-to. They give that authentic Tuscan vibe.
• Flavor Enhancers and Aromatics : Garlic, obviously. And don't be shy with the salt and pepper.
• Quick Substitution Options : No rosemary? Use oregano! No thyme? A bit of marjoram will do.

Equipment Needed: Keep it Simple

You don't need fancy gadgets for this Italian comfort food recipe .

• Dutch Oven: A big one. Or any heavy bottomed pot.
• Cutting Board and Knife: For chopping. Duh.
• Measuring Cups and Spoons: To be precise, darling.
• Ladle: For serving up this Hearty vegetable soup recipe .

Don’t have a Dutch oven? No worries! Any large, heavy pot will do. Just make sure it’s big enough to hold all that goodness.

You know? I once made it in a stockpot. It was perfect.

Cooking Method: Simmering Your Way to a Delicious Ribollita Recipe

Oh my gosh, let's talk about simmering, especially when it comes to making the best darn ribollita recipe you've ever tasted.

Trust me, simmering is key to unlocking all that flavour in a Tuscan soup . I remember the first time I made it, I rushed the simmering.

Big mistake! Honestly, it tasted like watery vegetables. Don't be like me.

Prep Steps to Supercharge Your Simmer

First, get your mise en place sorted. Chop your onion, carrots, and celery. Mince the garlic. Drain and rinse those lovely cannellini beans.

Chop your kale. Got everything ready? Awesome! This prep work saves you time later. Safety first, kids! Keep those knives sharp and your fingers out of the way.

step-by-step: Simmering to Perfection

1. Sauté your aromatics in 2 tablespoons of olive oil until softened. That's onion, carrots and celery
2. Add 4 cloves of minced garlic, 1 teaspoon of dried rosemary, ½ teaspoon of dried thyme, and ¼ teaspoon of red pepper flakes . Cook until fragrant.
3. Stir in 1 (28 ounce) can crushed tomatoes and 6 cups vegetable broth . Bring to a simmer.
4. Add 1 (15 ounce) can cannellini beans, drained and rinsed, 1 bunch of chopped kale, ½ head Savoy cabbage sliced, and 2 medium potatoes, peeled and diced . Season with salt and pepper.
5. Reduce the heat to low, cover, and simmer for at least 1 hour , or even 2 hours . The longer, the better.

Pro Tips for Simmering Like a Pro

Don't skimp on the simmering time. Seriously. It's what makes this Tuscan bread soup recipe sing. Simmering slowly lets all those flavours meld together.

A common mistake? Not tasting as you go. Adjust the seasoning throughout the cooking process. Also remember this hearty vegetable soup recipe is forgiving, don't be afraid to experiment.

I hope you enjoyed this Italian comfort food recipe , I have a personal connection with that recipe and I'm really happy about it.

Recipe Notes for Your Best Ever Ribollita Recipe

Alright, so you're about to tackle this amazing ribollita recipe . Trust me, you're gonna love it! It's one of those Italian comfort food recipes that just warms you right up.

But before you dive in, let's chat about some tips and tricks to make it even better. Consider this your backstage pass to Tuscan Soup mastery.

Serving Up Some Magic

Plating and Presentation Ideas . Right, so you've made this beautiful Italian Ribollita Soup . Now what? Honestly, just a big bowl is fine by me, but if you want to get fancy, drizzle a bit of good olive oil on top.

Some freshly grated Parmesan is also a winner. A sprig of basil? Why not!

Complementary Sides or Beverages . This soup is pretty hearty, so you don't need much. A simple green salad with a light vinaigrette is perfect.

And for a drink? A glass of Chianti goes down a treat. I’m not much of an expert, but a light bodied dry red wine would be great too!

Storing Like a Pro

Refrigeration Guidelines . Got leftovers? Lucky you! This Tuscan soup tastes even better the next day. Just pop it in an airtight container and it'll keep in the fridge for 3-4 days .

Freezing Options (if applicable) . You can totally freeze this hearty vegetable soup recipe ! Let it cool completely, then portion it into freezer safe containers or bags.

It'll keep for up to 3 months .

Reheating Instructions . To reheat, just thaw it in the fridge overnight and then gently heat it in a pot on the stove.

You might need to add a splash of broth if it's thickened up too much. Microwave works too if you're in a hurry!

Tweaking the Recipe for Your Taste

Dietary Adaptations . Wanna make this a Tuscan Soup Vegan dream? Easy peasy! Just make sure you use vegetable broth and skip the Parmesan cheese. Ta-da!

Seasonal Ingredient Swaps . Feel free to play around with the veggies depending on what's in season. In the winter, try adding some butternut squash or parsnips.

In the summer, courgette would be lovely.

Nutrition Nuggets

Simplified Nutrition Information . This ribollita is packed with veggies, beans, and fiber, so it's pretty good for you. It's a good source of vitamins, minerals, and protein.

I'm not a nutritionist, but it's way better than a takeaway, you know?

Key Health Benefits . All those veggies mean you're getting a good dose of antioxidants and fiber, which are great for your gut.

Plus, it’s a leftover vegetable soup recipe so you're not wasting food!

So there you have it. All my Rustic Italian Soup Recipe notes to help you make the perfect pot of ribollita recipe .

Don't be afraid to experiment and have fun with it. Happy cooking!

Frequently Asked Questions

What does "ribollita" even mean, and is this ribollita recipe really as good as everyone says?

Ribollita literally means "reboiled" in Italian. It's a rustic Tuscan bread and vegetable soup traditionally made by re-heating leftover soup from the previous day, making it even more flavourful! Our ribollita recipe aims to capture that authentic, hearty flavour, so give it a go - we reckon it's a bit of alright!

Can I freeze my ribollita for later? I'm all about batch cooking these days!

Absolutely! Ribollita freezes brilliantly, making it perfect for batch cooking. Allow the soup to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 2-3 months.

When you're ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave, like a proper ready meal.

My day-old bread has gone beyond day-old; it's practically a weapon. Can I still use it for this ribollita recipe?

While we appreciate your commitment to frugality, bread that's too hard might not soften properly in the soup. If you can't easily tear it into bite sized pieces, it's probably past its prime for ribollita.

However, if it's just slightly harder than ideal, you can soak it in a little broth before adding it to the soup to help it soften.

I'm trying to be a bit healthier, what's the nutritional damage of this ribollita recipe?

Ribollita is packed with vegetables and beans, so it's naturally quite nutritious. A serving typically contains a good amount of fiber, vitamins, and minerals, especially from the kale and beans. To keep it on the lighter side, you can use vegetable broth, go easy on the olive oil, and use wholemeal bread.

If you are concerned about anything in particular you should consult a nutritionist.

I want to put my own spin on this ribollita recipe any fun variations you'd recommend?

Definitely! Ribollita is very forgiving. You could add some cooked sausage or pancetta for a meatier version. For a spicy kick, add a pinch of chili flakes or a dash of hot sauce. Feel free to swap out the vegetables based on what's in season or what you have on hand spinach, Swiss chard, or different types of beans all work well.

Don't be a scaredy cat, experiment!

My ribollita turned out a bit too thick, like a brick. How can I rescue it?

No worries, happens to the best of us! Simply add more vegetable broth (or even water in a pinch) a little at a time, stirring until you reach your desired consistency. Simmer it for a few more minutes to allow the flavors to meld together.

You can also try adding a splash of good olive oil to loosen it up and add some richness.