Description
This classic Tuscan Ribollita transforms stale bread and hearty vegetables into a rich, comforting soup perfect for cold nights.
Ingredients
- 4 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 bunch Lacinato kale, stems removed and leaves chopped
- 1/2 small head Savoy cabbage, chopped
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 parmesan rind
- 6 cups vegetable broth
- 3 sprigs fresh thyme
- 300g stale rustic bread (sourdough or ciabatta), torn into chunks
- Salt and black pepper to taste
Instructions
- Heat 3 tablespoons of olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, cooking gently for about 10 minutes until softened.
- Stir in the garlic, red pepper flakes, smoked paprika, and thyme, cooking for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor.
- Pour in the vegetable broth and add the parmesan rind. Mash half of the cannellini beans and add them to the pot along with the whole beans, kale, and cabbage.
- Bring to a simmer and cook uncovered on low heat for 35 minutes until the vegetables are very tender.
- Stir in the stale bread chunks, pressing them into the liquid. Simmer for another 5-10 minutes until the bread breaks down and thickens the soup.
- Remove from heat, discard the parmesan rind and thyme stems. Let the soup rest for 20 minutes to thicken further.
- Season with salt and pepper to taste. Serve warm drizzled with the remaining olive oil.
Notes
If you don’t have stale bread, toast fresh bread cubes in a 350°F oven for 10-15 minutes until dry. This recipe uses smoked paprika instead of traditional pancetta to keep it vegetarian while maintaining depth.
- Prep Time: 20 min
- Resting Time: 20 min
- Cook Time: 55 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 5mg
Keywords: Ribollita, Tuscan soup, hearty vegetable soup, winter comfort food, stale bread recipe