Ribollita

6 servings

140 minutes

Ribollita is a classic Tuscan soup born from the peasant tradition of minimizing waste and valuing food. It embodies the coziness and warmth of an Italian home, infusing each spoonful with rich flavors of beans, vegetables, and aromatic rustic bread. Its rich, thick character makes it an ideal warming dish, especially on cool evenings. The uniqueness of ribollita lies in its steeping: after cooking, the soup rests for 24 hours, allowing all ingredients to fully develop their flavors. The spicy aroma of garlic, tenderness of spinach, and slight acidity of tomatoes create a layered taste. This dish reflects the soul of Tuscany – simple yet truly exquisite, with the warm flavor of Italian tradition.

Energy value per serving

• Calories: 356.7
• Proteins: 15.9g
• Fats: 12.5g
• Carbohydrates: 47.2g

Ingredients

• Red onion: 1 head
• White beans: 300 g
• Celery stalk: 1 pc
• Carrot: 2 pc
• Leek: 1 pc
• Zucchini: 1 pc
• Potato: 3 pc
• Olive oil: 60 ml
• Spinach: 2 bunch
• Chinese cabbage: 1 pc
• Tomato puree: 300 g
• Chicken broth: 700 ml
• Salt: to taste
• Country bread: 150 g
• Ground black pepper: to taste

Cooking steps

1. Soak the beans for several hours, then boil until cooked.

   Required ingredients:

   • White beans: 300 g

2. Heat olive oil in a saucepan and sauté the red onion until soft. Chop the carrot, celery, and leek not too finely. Add them to the saucepan and simmer for 5-7 minutes on high heat.

   Required ingredients:

   • Red onion: 1 head
   • Carrot: 2 pieces
   • Celery stalk: 1 piece
   • Leek: 1 piece
   • Olive oil: 60 ml

3. Cut medium-sized zucchini into cubes, separate the central veins from the leaves of the Chinese cabbage with a knife, cut the tender wavy edges into large flakes, tear the spinach carelessly, and dice the potatoes. Place this mixture in a saucepan and simmer for another 5-7 minutes, reducing the heat to medium.

   Required ingredients:

   • Zucchini: 1 piece
   • Chinese cabbage: 1 piece
   • Spinach: 2 bunchs
   • Potato: 3 pieces

4. Pour chicken or vegetable broth, or even water, into the saucepan, just slightly covering the vegetables with liquid, and simmer for 1.5 hours.

   Required ingredients:

   • Chicken broth: 700 ml

5. Add boiled beans to the saucepan (mash half of the beans into a puree), season with salt and pepper, and cook for 20 minutes, stirring occasionally to prevent the beans from sticking to the bottom of the saucepan.

   Required ingredients:

   • White beans: 300 g
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Carefully mix tomato puree into the soup, then add diced rustic bread that is 2 days old.

   Required ingredients:

   • Tomato puree: 300 g
   • Country bread: 150 g

7. Remove from heat and let the ribollita sit for 24 hours. After a day, bring it back to a boil and serve.