Ribollita is a warm, hearty Italian stew that’s perfect for chilly days. It’s loaded with fresh vegetables, beans, and bread, making it both filling and flavorful!
Whenever I make ribollita, my kitchen smells fantastic, and I can’t help but have a little taste while cooking. It’s like a cozy hug in a bowl!
Key Ingredients & Substitutions
Olive Oil: Extra-virgin olive oil is best for its flavor. If you’re out, avocado oil works well too but changes the taste slightly.
Vegetables: The classic mix includes onions, celery, and carrots (the mirepoix). For a different twist, consider using bell peppers or zucchini if you have them on hand.
Swiss Chard or Kale: Kale is my preferred leafy green for its sturdiness. If you’re not a fan, spinach can be used, but add it closer to the end to prevent overcooking.
Cannellini Beans: If you can’t find them, navy beans or great northern beans are good alternatives. You can also use dried beans, just soak and cook them first.
Crusty Bread: Day-old bread is preferred because it holds up better in the soup. Any crusty bread, like sourdough or a baguette, will work. Gluten-free bread can substitute if needed.
How Do I Achieve Well-Cooked Vegetables in Ribollita?
Getting your vegetables just right makes all the difference! The key is to sauté them until they’re soft and fragrant before adding the other ingredients.
- Start by heating the olive oil over medium heat.
- Add the onion, celery, and carrots first, cooking for about 8-10 minutes, stirring occasionally.
- Once softened, add garlic for a minute or so, then the leafy greens.
- This layering builds flavor and ensures everything is cooked perfectly.
How to Make Delicious Ribollita
Ingredients You’ll Need:
For the Soup:
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 large onion, diced
- 2 celery ribs, diced
- 2 carrots, peeled and diced
- 4 garlic cloves, minced
- 1 bunch Swiss chard or kale, stems removed and leaves chopped
- 1 can (14 oz) diced tomatoes, with juices
- 3 cups cooked cannellini beans (or 1 can, drained and rinsed)
- 4 cups vegetable broth
- 2 cups day-old crusty Italian bread, cut into cubes
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and fresh black pepper, to taste
For Serving:
- Freshly grated Parmesan cheese
- Chopped fresh parsley, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and another 40-50 minutes for cooking. So, set aside about an hour to enjoy making this comforting, cozy soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Cook while stirring occasionally for about 8-10 minutes, until the vegetables are softened and fragrant.
2. Add Garlic:
Stir in the minced garlic and cook for another 1-2 minutes, just until the garlic becomes fragrant.
3. Combine Ingredients:
Add the chopped Swiss chard (or kale), diced tomatoes with their juices, cannellini beans, vegetable broth, bay leaf, and thyme. Stir everything together well!
4. Simmer:
Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer gently for about 30-40 minutes. This is when all the flavors come together!
5. Final Seasoning:
After simmering, remove the bay leaf and season the soup with salt and pepper to taste. Adjust as you like!
6. Add the Bread:
Add the cubed day-old bread to the pot, stirring it in. Allow the bread to soak up the broth and thicken the soup by simmering for another 10 minutes.
7. Prepare Optional Croutons:
If you want a bit of crunch, heat a drizzle of olive oil in a skillet and lightly toast some additional bread cubes until they’re crispy and golden.
8. Serve:
Ladle the ribollita into bowls. Top with freshly grated Parmesan cheese, a drizzle of olive oil, and garnish with chopped parsley if desired.
9. Enjoy:
Serve hot with extra crusty bread on the side. Enjoy this traditional Tuscan dish that’s simply full of warmth!
This rustic ribollita is perfect for using up leftovers and will bring comfort to your table on chilly days. Happy cooking!
Can I Use Frozen Vegetables in Ribollita?
Yes, you can use frozen vegetables! Just remember to thaw and drain them before adding to the pot. Cooking times may be slightly shorter, so keep an eye on them as they simmer.
What Type of Bread is Best for Ribollita?
Day-old crusty bread is ideal as it holds up well in the soup without turning mushy. You can use Italian bread, sourdough, or a baguette. If you’re gluten-free, any gluten-free bread will work too!
Can I Make Ribollita Vegan?
Absolutely! The recipe is primarily plant-based, but make sure to use vegetable broth and skip the Parmesan cheese or substitute it with a vegan cheese alternative for a fully vegan option.
How Long Does Ribollita Last in the Fridge?
Ribollita will last in the fridge for 3-4 days when stored in an airtight container. Reheat gently on the stove or in the microwave until warmed through. The flavors actually improve after a day or two!
