📝 About This Recipe
A soul-warming classic from the hills of Tuscany, Ribollita is a thick, rustic soup traditionally made by 'reboiling' leftover minestrone with stale bread and plenty of extra virgin olive oil. It celebrates the humble yet powerful combination of creamy Cannellini beans, robust Lacinato kale, and aromatic sofrito. This dish is the epitome of Italian comfort food, offering a rich, velvety texture and deep, savory flavors that only get better the next day.
🥗 Ingredients
The Sofrito Base
- 1/4 cup Extra virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (peeled and diced)
- 2 medium Celery stalks (diced)
- 4 pieces Garlic cloves (minced)
Vegetables and Beans
- 1 large bunch Lacinato kale (Cavolo Nero) (stemmed and roughly chopped)
- 1/2 bunch Swiss chard (chopped)
- 14 ounces Canned whole peeled tomatoes (crushed by hand)
- 2 15-ounce cans Cannellini beans (rinsed and drained)
- 6 cups Vegetable or chicken broth (low sodium)
Seasoning and Finishing
- 1 sprig Fresh rosemary (finely chopped)
- 1 teaspoon Fresh thyme (leaves only)
- 1/4 teaspoon Red pepper flakes (optional for heat)
- 1/2 loaf Stale crusty bread (sourdough or ciabatta, torn into 1-inch chunks)
- 1 piece Parmigiano-Reggiano rind (optional but highly recommended)
- to taste Salt and black pepper
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery.
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2
Sauté the vegetables for about 10-12 minutes until they are soft and the onions are translucent, but not browned.
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3
Stir in the minced garlic, rosemary, thyme, and red pepper flakes. Cook for 1-2 minutes until fragrant.
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4
Add the hand-crushed tomatoes with their juices. Cook for about 5 minutes, allowing the tomatoes to break down and slightly thicken.
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5
Take half of the Cannellini beans and mash them into a paste using a fork or blender. This creates a signature creamy texture for the soup.
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6
Add both the whole beans and the mashed bean paste to the pot, followed by the broth and the Parmigiano-Reggiano rind.
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7
Bring the mixture to a gentle boil, then stir in the chopped kale and Swiss chard. The greens will look like a lot, but they will wilt down quickly.
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8
Reduce the heat to low, cover partially, and simmer for 30-40 minutes. The vegetables should be very tender.
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9
Taste and season with salt and black pepper. Remove the Parmigiano rind and the herb sprigs if any remain.
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10
Add the torn bread chunks to the pot. Stir well to ensure the bread is submerged. Let it sit for 10 minutes to absorb the liquid.
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11
For the traditional 'Ribollita' effect, allow the soup to cool and then gently reheat it (re-boil) before serving. This thickens the soup into a porridge-like consistency.
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12
Ladle into warm bowls. Finish each serving with a generous drizzle of high-quality extra virgin olive oil and a sprinkle of grated Parmesan.
💡 Chef's Tips
Always use stale, crusty bread; fresh bread will dissolve into a gummy texture rather than holding its structure. Mashing half the beans is the secret to a thick, silky broth without using any cream. If the soup becomes too thick after sitting, add a splash of warm water or broth to loosen it to your desired consistency. Lacinato kale (also called Dino kale or Cavolo Nero) is more traditional and tender than curly kale for this specific recipe. Like many stews, this tastes even better the next day after the flavors have had time to fully marry.
🍽️ Serving Suggestions
Serve with a side of thinly sliced raw red onion soaked in cold water for a sharp, crunchy contrast. Pair with a bold Italian red wine like a Chianti Classico or a Sangiovese. Top with a dollop of basil pesto for a bright, herbal finish. Serve alongside a simple arugula salad with a lemon vinaigrette to cut through the richness of the soup.