itsmepat
Culinary Explorer
I recently tried making Italian Ribollita, and it felt like a warm hug in a bowl. This hearty Tuscan soup is packed with veggies, beans, and bread, making it the ultimate comfort food. Plus, it’s a fantastic way to use up stale bread and create something truly special. Here’s how you can whip it up at home:
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups chopped kale or Swiss chard
- 1 small zucchini, diced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) cannellini beans, drained and rinsed
- 4 cups vegetable stock
- 2 cups stale bread, torn into chunks
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Extra virgin olive oil, for drizzling
Instructions:
1. Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
2. Build the Soup:
- Add the kale, zucchini, tomatoes, and beans to the pot.
- Stir in the thyme and rosemary, then pour in the vegetable stock.
- Bring to a boil, then reduce the heat to low and let it simmer for 20 minutes.
3. Add the Bread:
- Stir in the torn bread pieces and simmer for another 10 minutes, allowing the bread to break down and thicken the soup.
- Season with salt and pepper to taste.
4. Serve:
- Ladle the ribollita into bowls and drizzle with a little extra virgin olive oil.
- Serve warm, and enjoy with a side of crusty bread if desired.
Conclusion:
Ribollita is rustic Italian cooking at its best—a simple, nourishing dish that celebrates humble ingredients. It tastes even better the next day, making it perfect for meal prep. Once you try it, you’ll see why it’s a timeless Tuscan favorite. Buon appetito!
It’s like the perfect blend of flavors, though I love adding a bit of extra garlic for that punch. 
