Ribollita (Zuppa Toscana) is a Tuscan soup that is hearty and delicious. The soup consists of a sofrito that’s cooked with olive oil, tomatoes, cannellini beans and chunks of bread. It’s the perfect vegetarian weeknight meal that’s cozy and tasty.
HOW TO MAKE RIBOLLITA:
Cook the veggies. Heat up the olive oil and sauté the shallot, celery, and carrots. When they’ve softened, add the garlic.
Add the aromatics. Once the vegetables have cooked slightly, add the red pepper, rosemary, salt, and thyme.
Add the rest of the soup ingredients. Add the kale, beans, tomatoes, and stock. Cook to marry all the flavors.
Toast the bread. Add cheese to a sliced baguette and broil until the cheese is melted and crispy.
Add acidity! This is important for any soup, really. I use lemon juice here, however you could use a splash of red wine vinegar.
Serve! Place a big slice of bread in each bowl and top with the soup, followed with a tiny mountain of parmesan cheese. TIPS AND TRICKS:
Feel free to use any sort of rustic bread here, I used a baguette but you could use a nice sourdough loaf or ciabatta.
This works well with day old bread that’s not super fresh. It’s going to end up soaking up all the soup broth so something that’s a little dried out is okay.
INGREDIENTS
2 (15-ounce) cans of cannellini beans or great white northern bean drained, washed and divided
1/4 cup olive oil (plus more for topping)
1/2 yellow onion (peeled and minced)
2 ribs of celery (finely diced)
3 small carrots (peeled, ends trimmed and diced)
3 garlic cloves (minced)
1/2 teaspoon kosher salt plus more to taste
Freshly black pepper
1 teaspoon crushed red pepper (if you don’t like heat, decrease to 1/2 teaspoon)
3 tablespoons tomato paste
2 sprigs fresh thyme
3 1/2 cups low-sodium chicken stock or vegetable stock
1 bunch of lucinato kale (removed from the rib and roughly chopped)
1 baguette, cut into slices
3 ounces finely grated Parmesan-Reggiano
INSTRUCTIONS
Add half of the beans to the food processor and pulse until smooth. If you need to, you can use some of the broth from the recipe to make it a smoother texture. Set aside.
In a medium pot, set over medium heat, add the olive oil. When the oil is warm, add the onion, celery and carrots. Cook for 5 to 7 minutes, until very softened softened. Mix in the garlic, along with the crushed salt, a few rounds of black pepper, red pepper, salt and thyme; cook until fragrant, about 1 to 2 minutes.
Add in the tomato paste and mix until the paste turns a deep brick red color, about 2 minutes. Mix in the reserved Parmesan-Reggiano rind, bean puree, beans, stock and kale. Reduce the heat to low, cover the pot and cook for 15 to 20 minutes, until the soup’s flavors merry.
Meanwhile, tear up half of the baguette and place on top of the soup in the pot. Top with a grating of parmesan and divide the soup amongst bowls. Garnish with a drizzle of olive oil and more parmesan, if you like.
This soup is great heating up. Store in an airtight container and will last up to 3 to 4 days in the fridge.
NOTES
Tips and Tricks:
Feel free to use any sort of rustic bread here, I used a baguette but you could use a nice sourdough loaf or ciabatta.
This works well with day old bread that’s not super fresh. It’s going to end up soaking up all the soup broth so something that’s a little dried out is okay.
Equipment Le Creuset 5 quart Dutch Oven | Cutting Boards (non-wood) | Chef’s Knife | Oxo Measuring Spoons |
NUTRITION Calories: 94kcal (5%) | Carbohydrates: 3g (1%) | Protein: 1g (2%) | Fat: 9g (14%) | Saturated Fat: 1g (6%) | Sodium: 264mg (11%) | Potassium: 107mg (3%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 237IU (5%) | Vitamin C: 3mg (4%) | Calcium: 8mg (1%) | Iron: 1mg (6%)
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