Comforting Tuscan Ribollita Soup: A Hearty Italian Delight
Welcome to the cozy world of Italian cuisine, where hearty flavors and comforting aromas reign supreme. Today, we’re diving into the heart of Tuscany with a recipe for Tuscan Ribollita soup. This rustic dish embodies the essence of Italian cooking – simple yet incredibly flavorful, nourishing yet soul-satisfying. Made with wholesome ingredients like cannellini beans, vegetables, and crusty bread, this soup is a celebration of Tuscan tradition and culinary ingenuity. Join us on a journey to the rolling hills of Tuscany as we explore the depths of flavor in this timeless classic.
Tuscan Ribollita soup is a traditional Italian dish originating from the Tuscan region. It’s a hearty and comforting soup made with cannellini beans, vegetables, and crusty bread. The name “Ribollita” means “reboiled” in Italian, referring to the practice of reheating the soup multiple times, which enhances its flavors. This soup is a celebration of Tuscan cuisine, showcasing the simplicity and depth of flavor that characterizes Italian cooking.
Tuscan Ribollita Soup
Ingredients
- 1 cup dried cannellini beans soaked overnight
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bunch kale stems removed and leaves chopped
- 1 can diced tomatoes
- 4 cups vegetable broth
- Salt and pepper to taste
- 4 cups stale bread torn into pieces
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and cook until softened, about 5 minutes.
- Add minced garlic, bay leaf, thyme, and rosemary, and cook for another 2 minutes until fragrant.
- Drain and rinse soaked cannellini beans, then add them to the pot along with diced tomatoes and vegetable broth. Bring to a simmer and cook for 30 minutes.
- Add chopped kale to the pot and cook for an additional 10 minutes until wilted.
- Season with salt and pepper to taste. Stir in torn pieces of stale bread and simmer for another 10 minutes until the bread has softened and thickened the soup.
- Remove the bay leaf and adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese.
