g Text Version
Beauty & Self
Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies

Bored? Games!
Take a Quiz
Rate My Photo

Kidney Disease
Today in History
Distance Learning

All times in EST

Full Schedule
g Italian Food Site

BellaOnline's Italian Food Editor


Ribollita - Tuscan Vegetable Soup Recipe

La Ribollita means reboiled, and it's a winter rustic soup, original from Tuscany. In the old days, in fact, leftovers of any veggie soup were reheated with stale bread.

Nowadays, traditional Ribollita soup recipe includes cabbage, kale, beans and other vegetables, thickened in the end with bread, often still described as stale. But since Italians buy their bread daily, fresh from their local baker’s oven, stale means often just a day old bread. The beans used for this soup are normally dried cannellini, which are soaked in water and then pre-cooked before being added to the rest of the vegetables. However, fresh shelled beans are also available in many markets or grocery stores well into the fall season and are normally preferred for a real Tuscan Ribollita soup.

Here is my recipe for this hearty Italian soup made with ingredients mostly available any time, everywhere.

Ingredients and instructions (serves 6):

• 8 oz/250 g of canned cannellini beans
• 8 oz/250 g of Savoy cabbage, chopped
• 8 oz/250 g of Tuscan kale, chopped (leaves only, no stalk)
• 8 oz/250 g of Swiss chard, chopped
• 1 pound/450 g of crusty bread (ciabatta, sourdough, baguette, etc.)
• 1 14 oz/390 g can of Italian peeled tomatoes
• 1 leek, sliced
• 1 large potato, cubed
• 1 yellow onion, sliced
• 1 zucchini, sliced
• 1 carrot, sliced
• 1 celery stick, sliced
• salt and pepper
• grated Parmesan cheese
• 4 tablespoons of extra-virgin olive oil

1. Drain and reserve the liquid of the cannellini beans. Do the same with the canned tomatoes, then crush them with a fork and drain any more liquid they might release in this process.
2. In a large soup pot, over low heat, sauté the leek and the onion with half of the olive oil for a few minutes, just until they start turning golden in color.
3. Add the cannellini beans to the pot together with the crushed tomatoes and the rest of the vegetables.
4. Season with salt and pepper, stir with a wooden spoon and let sauté for about 10 minutes, stirring again time to time. This will allow the vegetables to “sweat”, releasing and combining some of their juices and giving more flavor to the soup.
5. Cover the vegetables with the reserved liquid from the beans and tomatoes, plus 1 quart (1 liter) of water. Add some more salt and pepper and once the soup is boiling lower the heat, cover with a lid and simmer for about 1 hour, or until the soup liquid is reduced.
6. Meanwhile, cut the bread in rather thin slices, toast them well and lay one or two at the bottom of each soup bowl (shallow pasta bowls are the best to serve this soup). Ladle the ribollita over the bread, garnish with a lithe drizzle of the remaining oil and serve immediately bringing the grated Parmesan cheese to the table.

Note: In Italy, I have also seen the ribollita served slightly “baked” at the end. Once cooked, transfer the soup into an oven proof terrine, cover with the slices of bread drizzled with oil, top with the Parmesan cheese and let the oven giving its magic final touch for about 10 minutes.

Buon appetito

Cinzia Aversa, 2013

Add Ribollita+%2D+Tuscan+Vegetable+Soup+Recipe to Twitter Add Ribollita+%2D+Tuscan+Vegetable+Soup+Recipe to Facebook Add Ribollita+%2D+Tuscan+Vegetable+Soup+Recipe to MySpace Add Ribollita+%2D+Tuscan+Vegetable+Soup+Recipe to Del.icio.us Digg Ribollita+%2D+Tuscan+Vegetable+Soup+Recipe Add Ribollita+%2D+Tuscan+Vegetable+Soup+Recipe to Yahoo My Web Add Ribollita+%2D+Tuscan+Vegetable+Soup+Recipe to Google Bookmarks Add Ribollita+%2D+Tuscan+Vegetable+Soup+Recipe to Stumbleupon Add Ribollita+%2D+Tuscan+Vegetable+Soup+Recipe to Reddit

Zuppa di Ceci - Chickpeas Soup Recipe
Stracciatella alla Romana - Roman Egg Soup Recipe
Tomato Soup Recipe - Pappa col Pomodoro
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

For FREE email updates, subscribe to the Italian Food Newsletter

Past Issues

Printer Friendly
tell friend
Tell a Friend
Email Editor

Content copyright © 2015 by Cinzia Aversa. All rights reserved.
This content was written by Cinzia Aversa. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.


g features
Arrosto - Italian Pot Roast Recipe

Focaccia Red Onions, Olives and Rosemary

Spinach and Ricotta Gnocchi Recipe

Archives | Site Map


Past Issues

Less than Monthly

BellaOnline on Facebook

| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2015 Minerva WebWorks LLC. All rights reserved.

BellaOnline Editor