La Ribollita - Bean Soup
Ingredients
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 stalks celery, finely diced
- 3 large garlic cloves, finely chopped
- 3 cups Savoy cabbage
- 1 medium zucchini, finely diced
- 2 cups cannellini or borlotti beans cooked
- 14 ounces tomatoes, can
- 0.75 cup red wine
- 4 cups chicken stock
- 0.75 cup bread, crusted and diced in 1 inch cubes
- Drizzle of extra virgin olive oil
Instructions
- To make the soffritto, pour the olive oil into a large saucepan and add the onion. Cook the onion gently, use this time to chop the carrot and celery and add them to the pot as you go along. Once you have added the garlic, leave to cook for a few minutes.
- Strip the leaves of the cabbage. Wash and finely chop the stems and roughly chop the leaves. Add the cabbage stems and zucchini to the soffritto and cook, occasionally stirring, for 5 minutes, or until the vegetables have changed to an opaque color and soaked up some of the olive oil.
- Stir in the beans and cook for 5 minutes more, then add the tomatoes and cook for another 5 minutes to reduce the liquid.
- Add the cabbage leaves and mix into the soup, stirring until just wilted. Add the wine and stock and gently simmer for 40 minutes.
- Add the bread to the saucepan; if the bread is very fresh, dry it out a little in the oven first to prevent it disintegrating into the soup. Mix briefly and remove the saucepan from the heat. Leave for 10 minutes. This rests the soup and allows the flavors to mingle. Serve hot but not boiling with a generous drizzle of extra virgin olive oil.
- For reheating the soup, make sure it comes to a boil but then remove it from the heat and leave to cool for 5 minutes. Serve in cold bowls. The soup should be warm, rather than piping hot.
Notes
Cooking Tips for La Ribollita – Bean Soup
Cooking Tips for Ribollita
1. Let the Soup Rest for Maximum Flavor
For the best taste, make your Ribollita a day in advance. As it sits, the flavors have time to meld and develop, making the soup even richer. Simply reheat it before serving, and you’ll notice a deeper, more complex flavor.
2. Use Stale Bread for Authentic Texture
Ribollita is traditionally made with day-old bread. The stale bread soaks up the broth and thickens the soup, creating a heartier, more satisfying dish. If you don’t have stale bread, toast fresh bread to add texture.
3. Choose Fresh, High-Quality Ingredients
Using fresh vegetables, like Savoy cabbage, and high-quality cannellini beans is essential for making a flavorful Ribollita. Fresh ingredients contribute to a cleaner, brighter taste that enhances the soup’s overall quality.
4. Don’t Rush the Cooking Process
Take your time when cooking the vegetables. Sauté the onions, garlic, and celery until softened to release their full flavors. Be patient while simmering the soup; this step is crucial for developing the depth of flavor that Ribollita is known for.
5. Adjust the Consistency as Needed
Ribollita should be thick enough to eat with a fork, but if it becomes too thick after sitting overnight, simply add a bit more stock or water when reheating. Adjust the seasoning if necessary to ensure the soup is perfectly balanced.
6. Experiment with Different Greens
While Savoy cabbage is traditional, you can also experiment with other hearty greens, such as kale or chard, for a different texture or flavor. However, be sure to cook the greens thoroughly to soften them before adding them to the soup.
7. Garnish with Extra Olive Oil
Drizzling a little extra virgin olive oil on top before serving enhances the soup’s richness and adds a touch of luxury. It also gives the soup a glossy finish, making it even more inviting.
8. Pair with a Good Wine
Ribollita pairs beautifully with a glass of dry Italian red wine, such as Chianti or Sangiovese. The acidity of the wine complements the soup’s rich, earthy flavors, making for a well-rounded meal.
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