La Ribollita - Bean Soup
Ribollita, a Tuscan bean soup, is a comforting, hearty dish that showcases the rich flavors of cannellini beans, Savoy cabbage, and rustic bread. Originating from Tuscany, this traditional Italian soup is perfect for colder weather and is often made a day in advance, allowing the flavors to deepen and develop. The term “ribollita” literally means “reboiled,” because the soup is reheated before serving, making it a perfect leftover dish.This healthy bean soup features a medley of vegetables and beans, which are simmered to perfection and served with bread cubes for added texture. It’s a great choice for vegetarians or anyone looking for a filling, wholesome meal.
Servings: 8
Calories: 350kcal
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
Ribollita means "reboiled" because this Tuscan bean soup is best made a day in advance to let the flavor develop, then reheated. It should then be thick enough to eat with a fork rather than a spoon.