Ribollita
Ribollita is a Tuscan vegetarian white bean soup using leftover ingredients like veggies and day-old bread to make the heartiest, yummiest soul-filling soup that’s full of flavour and hearty goodness.
Ribollita
Ribollita
Ribollita
For any soup lovers out there that haven’t tried a Ribollita, you’re in for one heck of a treat. Ribollita means reboiled, so you could make a minestrone, then reheat it the next day, thicken with some bread and you have a ribollita.
My version of ribollita soup recipe is from scratch, using ingredients you’d typically have in the fridge or pantry as leftovers. There’s also all kinds of subs to really make it your own and use what you have laying around.
What you need to make Ribollita
How to make Ribollita
Place a large pot on medium heat, add leek, garlic, fennel and carrot, stirring occasionally until softened, about 5 minutes.
Add potato and tinned tomatoes, herbs, chilli flakes, salt, pepper and stock, cook for 15 minutes.
Meanwhile, drizzle olive oil over the bread, season with salt then toast under a hot grill for a couple of minutes, taking care not to burn it.
Add cannellini beans and parmesan to the soup, cook for another 15 minutes.
Add Tuscan kale and cook for 5 minutes, check potatoes for ‘doneness’. Taste and season the soup.
To serve, either place a couple of pieces of the bread into bowls, or serve bread on the side. Ladle in the soup to bowls, sprinkle over extra parmesan.
Place a large pot on medium heat, add leek, garlic, fennel and carrot, stirring occasionally until softened, about 5 minutes.
Add potato and tinned tomatoes, herbs, chilli flakes, salt, pepper and stock, cook for 15 minutes.
Meanwhile, drizzle olive oil over the bread, season with salt then toast under a hot grill for a couple of minutes, taking care not to burn it.
Add cannellini beans and parmesan to the soup, cook for another 15 minutes.
Add Tuscan kale and cook for 5 minutes, check potatoes for ‘doneness’. Taste and season the soup.
To serve, either place a couple of pieces of the bread into bowls, or serve bread on the side. Ladle in the soup to bowls, sprinkle over extra parmesan.
Watch how to make Ribollita
Watch how to make Ribollita
Frequently asked questions & tips for Ribollita
Ribollita
- 1 leek, halved and sliced
- 1 fennel, halved and sliced
- 2 carrots, diced
- 4 cloves of garlic, diced
- 2 x 400g tin of cherry tomatoes
- 1 large potato, diced (should fill about 1 cup)
- 1 sprig of rosemary leaves
- 1 tbsp thyme leaves
- ½ cup basil leaves
- 1 tsp chilli flakes
- 1 tsp fennel seeds
- 1 can cannellini beans, drained (or 200g of dried, soaked overnight)
- 1 bunch Tuscan kale (cavolo nero)
- 1 sourdough baguette, torn into big rustic pieces
- 500ml quality vegetable stock
- ½ cup parmesan cheese
- Good pinch of salt and pepper
- Place a large pot on medium heat, add leek, garlic, fennel and carrot, stirring occasionally until softened, about 5 minutes
- Add potato and tinned tomatoes, herbs, chilli flakes, salt, pepper and stock, cook for 15 minutes
- Meanwhile, drizzle olive oil over the bread, season with salt then toast under a hot grill for a couple of minutes, taking care not to burn it
- Add cannellini beans and parmesan, cook for another 15 minutes
- Add tuscan kale and cook for 5 minutes, check potatoes for ‘doneness’. Taste and season the soup
- To serve, either place a couple of pieces of the bread into bowls, or serve bread on the side. Ladle in the soup to bowls, sprinkle over extra parmesan.