Our Ribollita Recipe

This hearty Ribollita is made with cannellini beans, dark cavolo nero, carrots, celery, and tender butternut squash. The result is a rich and savory Tuscan soup, perfect as a comforting main course. It’s an ideal choice for a cozy winter evening and makes a generous meal for 4 people.

Ribollita Ingredients:

For the Soup:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely sliced
• 2 celery sticks, finely sliced
• 200g cavolo nero or swiss chard, stems and leaves separated
• 4 garlic cloves, finely chopped
• 100ml red or white wine (optional)
• 1 bouquet garni (2 bay leaves, 1 thyme sprig, 1 parsley sprig, 1 rosemary sprig)
• 1 strip of pared lemon zest
• 500ml chicken or vegetable stock or water
• 400g can of chopped tomatoes
• 2 x 400g cans of cannellini beans, drained
• 200g butternut squash, peeled and diced
• 1 leek, sliced
• 1 Parmesan rind (optional)
• 1 courgette, diced
• salt and black pepper

For the Garlic Croutons:

• 200g stale bread (ciabatta, Tuscan bread, or any good sourdough)
• 2 tbsp olive oil
• 1 garlic clove, sliced
• 2 tbsp finely chopped parsley

To Serve:

• a few basil leaves
• chilli flakes
• good extra virgin olive oil

How To Make Ribollita?

1. Sauté the vegetable base: Heat the 2 tablespoons of olive oil in a large saucepan over low-medium heat. Add the onion, carrots, and celery. Finely chop the stems from the cavolo nero and add them to the pan. Season with salt and pepper and cook gently for about 15 minutes, stirring often, until soft and lightly colored.
2. Add liquids and enrich the soup: Add the garlic and stir for one minute until fragrant. If using, pour in the wine and let it bubble and reduce. Add the bouquet garni, lemon zest, stock, and chopped tomatoes. Roughly purée half of the cannellini beans in a blender, then add both the puréed and whole beans to the pot. Roughly tear the cavolo nero leaves and add them with the squash, leek, and the Parmesan rind (if using).
3. Simmer until tender: Bring the soup to a boil, then reduce the heat to a simmer. Partially cover the pan and cook for 15 minutes. Add the diced courgette and continue to cook for another 10 minutes until all the vegetables are tender.
4. Prepare the garlic croutons: While the soup simmers, tear the stale bread into bite-sized pieces. Heat 2 tablespoons of olive oil in a large frying pan. Add the sliced garlic and fry until it just begins to turn golden, then remove it from the pan. Add the bread to the garlic-infused oil, season with salt, and toss until crisp and browned on all sides. Stir in the chopped parsley.
5. Assemble and serve: Before serving, remove the bouquet garni, lemon zest, and Parmesan rind from the soup. Divide the garlic croutons among four bowls and ladle the hot ribollita over them. Garnish with a few fresh basil leaves, a pinch of chilli flakes, and a final drizzle of extra virgin olive oil.

Recipe Tips

• Use Stale Bread: Truly stale, dry bread is best for croutons. It absorbs the garlic oil without becoming soggy, which helps it get perfectly crisp and crunchy.
• Don’t Skip the Parmesan Rind: If you have one, adding a Parmesan rind while the soup simmers is a classic Italian trick. It adds a deep, savory, and complex umami flavor to the broth that you can’t get any other way.
• Purée Half the Beans: By blending half of the cannellini beans, you create a creamy and thick base for the soup. This gives the broth a wonderful body and richness without using any dairy.
• Cook the Vegetable Base Slowly: Cooking the onion, carrots, celery, and cavolo nero stems slowly for the full 15 minutes is crucial. This step builds a deep, sweet, and savory flavor foundation for the entire soup.

What To Serve Ribollita Soup

Ribollita is a classic one-pot meal, traditionally served just as it is with the croutons soaking in the rich broth. It’s incredibly satisfying on its own. For a larger meal, you could serve it alongside a simple green salad dressed with a bright lemon vinaigrette. A glass of Tuscan red wine, like a Chianti, is also a perfect pairing to complement the soup’s rustic flavors.

How To Store Ribollita Soup Leftovers

• Refrigerate: Store the soup in an airtight container in the refrigerator for up to 5 days. Ribollita is famous for tasting even better the next day as the flavors meld. Be sure to store the croutons separately in a sealed bag or container at room temperature to keep them crisp.
• Freeze: The soup freezes very well without the croutons. Allow it to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove. Serve with freshly made croutons for the best texture.

Ribollita Nutrition Facts

• Calories: 410 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 590mg
• Total Carbohydrate: 58g
• Dietary Fiber: 14g
• Sugars: 12g
• Protein: 15g

Frequently Asked Questions

• What is cavolo nero? Can I substitute it? Cavolo nero, also known as Tuscan kale or dinosaur kale, is a dark leafy green with a deep, earthy flavor. If you can’t find it, you can easily substitute it with regular curly kale, swiss chard, or even spinach, though you should add spinach near the end of the cooking time as it wilts quickly.
• Is this soup vegan? This soup can easily be made vegan. Simply use vegetable stock or water instead of chicken stock and omit the optional Parmesan rind. The result will be just as delicious and hearty.
• Do I have to use stale bread? Stale bread is ideal because its dryness allows it to crisp up perfectly. If you only have fresh bread, you can tear it into pieces and bake it in a low oven for 10-15 minutes to dry it out before making the croutons.
• What is a bouquet garni? A bouquet garni is a small bundle of herbs tied together with kitchen twine. Tying them together allows them to infuse the soup with their flavor while cooking and makes them easy to remove before serving so no one gets a twig in their bite.

Try More Recipes:

• Pinto Bean & Coconut Stew Recipe
• Colcannon Soup Recipe
• Hairy Bikers Celeriac And Apple Soup​ Recipe

Our Ribollita Recipe

Author: Alex Saidani Cooking Method:Simmering Cuisine:British Indian Courses:Soups Main

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour 5 minutesCooking Temp: CServings:4 servingsEstimated Cost: $Calories:410 kcal Best Season:Summer

Description

A classic and hearty Ribollita recipe from Tuscany. This rustic bean soup is loaded with vegetables like cavolo nero, squash, and carrots, and thickened with cannellini beans. It’s served with homemade garlic croutons for a comforting and complete one-pot meal.

Ingredients

For the Soup:

• 2 tbsp olive oil
  
• 1 onion, finely chopped
  
• 2 carrots, finely sliced
  
• 2 celery sticks, finely sliced
  
• 200g cavolo nero, stems and leaves separated
  
• 4 garlic cloves, finely chopped
  
• 100ml red or white wine (optional)
  
• 1 bouquet garni (bay leaves, thyme, parsley, rosemary)
  
• 1 strip of pared lemon zest
  
• 500ml chicken or vegetable stock
  
• 400g can of chopped tomatoes
  
• 2 x 400g cans of cannellini beans, drained
  
• 200g butternut squash, peeled and diced
  
• 1 leek, sliced
  
• 1 Parmesan rind (optional)
  
• 1 courgette, diced
  
• salt and black pepper

For the Garlic Croutons:

• 200g stale bread
  
• 2 tbsp olive oil
  
• 1 garlic clove, sliced
  
• 2 tbsp finely chopped parsley

Instructions

1. Sauté the base: In a large pot, cook onion, carrots, celery, and chopped cavolo nero stems in olive oil for 15 minutes until soft. Stir in the garlic.
   
2. Build the soup: Add wine, if using, and let it evaporate. Add stock, tomatoes, bouquet garni, lemon zest, and Parmesan rind. Stir in one can of puréed beans, one can of whole beans, cavolo nero leaves, squash, and leek.
   
3. Simmer: Bring to a boil, then reduce heat and simmer partially covered for 15 minutes. Add the courgette and cook for 10 more minutes.
   
4. Make croutons: Fry stale bread pieces in garlic-infused oil until crisp. Remove from heat and stir in parsley.
   
5. Serve: Remove the bouquet garni, zest, and rind from the soup. Place croutons in bowls, ladle the soup over them, and garnish as desired.