Ribollita (Tuscan Bread Soup)

 Ribollita (Tuscan Bread Soup) Recipe

Here’s a traditional and hearty recipe for Ribollita (Tuscan Bread Soup):

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Ingredients:

3 tbsp olive oil (plus more for drizzling)

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 small fennel bulb, diced (optional)

1 bunch Tuscan kale (cavolo nero), stems removed, leaves chopped

1 small savoy cabbage, chopped

2 medium potatoes, peeled and diced

1 zucchini, diced

2 cups canned tomatoes (crushed or diced)

4 cups vegetable broth (or more as needed)

2 cups cooked cannellini beans (or 1 can, rinsed and drained)

1 sprig fresh rosemary

1 sprig thyme (or 1 tsp dried)

1 bay leaf

Salt & black pepper, to taste

4-5 thick slices of stale country bread (preferably Tuscan)

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Instructions:

1. Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, fennel (if using), and garlic. Cook for 6-7 minutes until softened.

2. Add greens & veggies: Stir in kale, cabbage, potatoes, and zucchini. Cook for another 5 minutes.

3. Build the soup: Add tomatoes, broth, beans, rosemary, thyme, bay leaf, salt, and pepper. Stir well. Bring to a boil, then reduce heat and simmer for 45-60 minutes, until vegetables are tender and flavors are rich.

4. Add bread: Tear the stale bread into chunks and stir it into the soup. Let it simmer for another 10 minutes, until the bread softens and thickens the soup.

5. Finish & serve: Remove herbs. Adjust seasoning with extra salt, pepper, or a drizzle of olive oil. Serve hot with an extra slice of toasted bread and a drizzle of good-quality olive oil.

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Ribollita literally means “reboiled,” because it was traditionally made a day ahead and reheated the next day for deeper flavor.