Tuscan Ribollita Soup with Beans and Ham
6 servings
40 minutes
Ribollita is a traditional Tuscan soup born from peasant cuisine, where each ingredient plays a role in creating a rich, warming dish. This soup is famous for its thick texture thanks to beans and breadcrumbs that absorb the broth's flavor. Pancetta adds a slight spiciness, while tomatoes and rosemary bring fresh Mediterranean notes. Kale makes the dish particularly nutritious, and Parmesan finishes the flavor with depth and richness. Ribollita not only delights the palate but is also perfect for leisurely family dinners. It is not just a soup but part of Italian gastronomic history, where each dish carries the warmth of traditions and care for home.
1
Prepare all the ingredients.
2
Finely chop the carrot and celery.
- Carrot: 1 piece
- Celery stalk: 1 piece
3
Finely chop the onion and mince the garlic.
- Onion: 1 head
- Garlic: 3 cloves
4
Chop the pancetta finely.
- Pancetta: 110 g
5
Heat olive oil in a pan and sauté vegetables and pancetta, stirring, for 5 minutes.
- Olive oil: 40 ml
- Carrot: 1 piece
- Celery stalk: 1 piece
- Onion: 1 head
- Garlic: 3 cloves
- Pancetta: 110 g
6
Add tomatoes in their own juice to the pan.
- Canned diced tomatoes: 425 g
7
Pour the mixture with broth, add beans and a sprig of rosemary. Bring the soup to a boil, cover with a lid, and cook for about 20 minutes.
- Chicken broth: 700 ml
- Canned white beans: 600 g
- Fresh rosemary: 1 sprig
8
Chop the cabbage and add it to the soup. Cook for another 5-7 minutes. Season with salt and pepper to taste.
- Kale: 120 g
- Salt: to taste
- Ground black pepper: to taste
9
Add the croutons, mix, and remove from heat.
- Breadcrumbs: 60 g
10
Serve the Tuscan soup drizzled with olive oil and sprinkled with parmesan.
- Olive oil: 40 ml
- Parmesan (Parmigiano Reggiano): to taste