Rustic Ribollita Soup is a traditional Tuscan dish that embodies the essence of Italian peasant cuisine. Originating from the rural areas of Tuscany, this hearty soup is a testament to the resourcefulness and frugality of the region’s farmers. The name “ribollita” means “reboiled,” reflecting the practice of reheating leftovers to create a nourishing and flavorful meal. This soup is made primarily from inexpensive, readily available ingredients such as stale bread, cannellini beans, and an assortment of vegetables including kale, carrots, celery, and onions.
One of the defining characteristics of Ribollita is its thick, stew-like consistency, which is achieved by the addition of day-old bread that soaks up the rich broth, melding with the beans and vegetables. Olive oil, garlic, and tomatoes are also essential components, contributing to the depth of flavor and robust taste that characterize the dish. Seasonings such as thyme, bay leaves, and sometimes a hint of chili pepper enhance the overall complexity, making each spoonful a delightful blend of textures and tastes.
What are the Benefits of Rustic Ribollita Soup?
Rustic Ribollita Soup offers numerous advantages and benefits, making it a beloved dish in both traditional and modern kitchens. One of the primary advantages of this soup is its nutritional value. Packed with a variety of vegetables such as kale, carrots, celery, and tomatoes, ribollita is a rich source of vitamins, minerals, and antioxidants. The inclusion of cannellini beans adds a significant amount of protein and fiber, making the soup not only filling but also beneficial for digestive health. The use of olive oil provides healthy fats that support heart health and enhance the absorption of fat-soluble vitamins from the vegetables.
Rustic Ribollita Soup also excels in terms of flavor and comfort. The combination of hearty vegetables, beans, and soaked bread results in a thick, stew-like consistency that is both satisfying and comforting, especially during the colder months. The slow cooking process allows the flavors to meld and deepen, resulting in a rich and aromatic dish that improves with each reheating. This makes ribollita an excellent make-ahead meal, ideal for batch cooking and enjoying over several days. The reheating process not only saves time in the kitchen but also enhances the soup’s flavor, making each bowl more delicious than the last.
Welcome To My Kitchen! Let’s Make Rustic Ribollita Soup!
Step1:
Strain the canned tomatoes, reserving the juice. Chop the tomatoes into small pieces. Use a potato masher to crush half of the cannellini beans into a smooth paste. Keep the tomatoes and mashed beans aside.
Step2:
Warm 2 tablespoons of olive oil in a Dutch oven on medium heat. Add leek and garlic, cooking until they become tender, approximately 2 to 3 minutes. Make sure not to let them brown. Sprinkle with 1/8 teaspoon of pepper. Add carrots, celery, and zucchini, along with the remaining 1 tablespoon of oil. Cook until they are nearly soft, around 3 to 5 minutes. Season with 1/8 teaspoon of salt and pepper each.
Step3:
After the carrots and celery are almost soft, introduce kale (or chard) and cabbage. Cover and let them cook until they wilt, approximately 4 to 6 minutes. Then, add potatoes, broth, water, diced tomatoes and their juice, bean puree, whole beans, thyme, and bay leaf.
Step4:
Bring the mixture to a gentle simmer over medium heat. Season with celery seed, crushed red pepper, and the remaining salt and pepper. Cover and cook, stirring occasionally, until all the vegetables are tender, about 15 to 20 minutes.
Rustic Ribollita Soup is not just a meal but a celebration of simplicity, sustainability, and the rich culinary heritage of Tuscany. Its nutritious ingredients, economical preparation, and deeply comforting flavors make it a standout dish in any kitchen. As an experienced professional who has tested countless recipes, I can assure you that this ribollita will not only satisfy your taste buds but also nourish your body and soul. I invite you to try this timeless recipe and enjoy the warmth and depth of flavor that only a bowl of Rustic Ribollita Soup can provide.
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Rustic Ribollita Soup
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
In contemporary cuisine, Rustic Ribollita Soup has gained popularity beyond its Tuscan roots, appreciated for its simplicity, nutritional value, and rich culinary history. It stands as a delicious reminder of the ingenuity and culinary wisdom of the past, offering a taste of rustic Italian charm that continues to delight modern palates.
Ingredients
- Â Â Â Â 1 (14 ounce) can whole peeled plum tomatoes
- Â Â Â Â 2 (15 ounce) cans cannellini beans, rinsed and divided
- Â Â Â Â 3 tablespoons extra-virgin olive oil, divided
- Â Â Â Â 1 medium leek, sliced (white and light green parts only)
-     ¼ cup thinly sliced garlic
-     ½ teaspoon freshly ground pepper, divided
- Â Â Â Â 1 cup diced carrots
- Â Â Â Â 1 cup diced celery
- Â Â Â Â 1 cup diced zucchini
-     ¼ teaspoon salt, divided
- Â Â Â Â 1 bunch kale or Swiss chard, trimmed and sliced
-     ¼ head Savoy or green cabbage, cubed
- Â Â Â Â 2 cups diced russet potatoes
- Â Â Â Â 3 cups vegetable broth
- Â Â Â Â 2 cups water
-     ½ teaspoon dried thyme
- Â Â Â Â 1 bay leaf
- Â Â Â Â â…› teaspoon celery seed
- Â Â Â Â Crushed red pepper to taste
Instructions
Step1:
- Strain the canned tomatoes, reserving the juice.
- Chop the tomatoes into small pieces.
- Use a potato masher to crush half of the cannellini beans into a smooth paste.
- Keep the tomatoes and mashed beans aside.
Step2:
- Warm 2 tablespoons of olive oil in a Dutch oven on medium heat.
- Add leek and garlic, cooking until they become tender, approximately 2 to 3 minutes. Make sure not to let them brown.
- Sprinkle with 1/8 teaspoon of pepper. Add carrots, celery, and zucchini, along with the remaining 1 tablespoon of oil. Cook until they are nearly soft, around 3 to 5 minutes.
- Season with 1/8 teaspoon of salt and pepper each.
Step3:
- After the carrots and celery are almost soft, introduce kale (or chard) and cabbage. Cover and let them cook until they wilt, approximately 4 to 6 minutes.
- Then, add potatoes, broth, water, diced tomatoes and their juice, bean puree, whole beans, thyme, and bay leaf.
Step4:
- Bring the mixture to a gentle simmer over medium heat. Season with celery seed, crushed red pepper, and the remaining salt and pepper.
- Cover and cook, stirring occasionally, until all the vegetables are tender, about 15 to 20 minutes.
Equipment
CAROTE 11pcs Pots and Pans Set
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Calphalon 10-Piece Pots and Pans Set
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CAROTE 22pcs Pots and Pans Set Nonstick
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CAROTE 21pcs Detachable Handle Pots and Pan Set
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300 Vegan/Plant Based Recipe Cook Book
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Plant Based Cookbook – 200 Vegan Recipes
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- Â Â Â Â To clean leeks, trim the green tops and white roots. Split them lengthwise and soak in water to remove any sand or soil. Rinse until clean.
- Â Â Â Â Serve garnished with extra-virgin olive oil, pepper, and grated Parmesan.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
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How do I prevent the soup from becoming too watery?
To avoid a watery soup, ensure you add the bread in stages and allow it to soak up the broth. If the soup is still too thin, let it simmer uncovered for a bit longer to allow some of the liquid to evaporate and thicken.
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What if my vegetables aren't cooking evenly?
Chop the vegetables into similar-sized pieces to ensure even cooking. Start with the denser vegetables like carrots and celery, and add the leafy greens like kale towards the end of the cooking process.
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What if my soup lacks flavor?
Season the soup generously with salt and pepper, and don't skimp on the garlic and herbs. If needed, enhance the flavor with a splash of good-quality olive oil and a pinch of red pepper flakes for a bit of heat.
