Tuscan Ribollita Soup
6 servings
90 minutes
Ribollita is a traditional Tuscan soup that originated as a rustic dish created to give a second life to food leftovers. Its rich, hearty flavor unfolds through the combination of cannellini beans, aromatic garlic, fresh rosemary, and tomatoes that create a thick texture and deep aroma. The addition of kale gives the soup a slight bitterness that harmonizes with salty pancetta and chicken broth. Crushed breadcrumbs absorb the flavorful juices, making it even more filling. Ribollita is especially good on cool days, warming and energizing you, while its rich flavor palette pairs perfectly with a glass of Tuscan wine. It should be served with Parmesan and a drizzle of olive oil to complete the flavor symphony.
1
Heat olive oil over medium heat in a large pot. Add minced garlic, finely chopped onion, finely chopped carrot, finely chopped celery, and finely chopped ham. Sauté, stirring, for 5 minutes.
- Garlic: 3 cloves
- Onion: 1 head
- Celery stalk: 1 piece
- Carrot: 1 piece
- Pancetta: 110 g
- Olive oil: 0.5 glass
2
Add tomatoes with juice, broth, beans, and rosemary. Bring to a boil, cover, and cook for 1 hour until the beans start to break down.
- Tomatoes in their own juice: 425 g
- Chicken broth: 2 glasss
- Cannellini beans: 1.25 kg
- Fresh rosemary: 1 stem
3
Add finely chopped leafy cabbage and cook for another 5-7 minutes. Add breadcrumbs, mix, and serve drizzled with remaining olive oil and sprinkled with parmesan.
- Kale (leaf cabbage): 1 bunch
- Crushed breadcrumbs: 0.5 glass
- Olive oil: 0.5 glass
- Parmesan (Parmigiano Reggiano): to taste
