Ingredients with Measurements:
- 1/2 cup extra-virgin olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 bunch kale, stemmed and chopped
- 1/2 head savoy cabbage, chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 4 cups stale bread, cubed
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion, carrots, celery, and garlic. Cook until the vegetables are soft and the onion is translucent, about 10 minutes.
3. Add the cannellini beans, diced tomatoes, kale, cabbage, parsley, basil, thyme, oregano, salt, and black pepper. Stir to combine.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 30 minutes.
6. Add the stale bread cubes and stir to combine.
7. Simmer for an additional 10 minutes, or until the bread has softened and the soup has thickened.
8. If desired, use an immersion blender to blend some of the soup to create a thicker texture.
9. Serve hot, garnished with additional fresh herbs and a drizzle of olive oil.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 330
Fat: 17g
Carbohydrates: 36g
Protein: 10g
Fiber: 7g
Sodium: 1000mg
Substitutions for ingredients:
- Instead of cannellini beans, you can use navy beans or chickpeas.
- Instead of kale, you can use Swiss chard or spinach.
- Instead of savoy cabbage, you can use regular green cabbage.
Variations:
- Add cooked Italian sausage or bacon for a meatier version.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of balsamic vinegar or red wine for a tangy flavor.
Tips and tricks:
- To make this soup even heartier, add diced potatoes or butternut squash.
- For a smoother texture, blend the entire soup in a blender instead of using an immersion blender.
- This soup can be made ahead of time and reheated for a quick and easy meal.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a drizzle of olive oil and fresh herbs.
Garnishes:
Fresh herbs, grated Parmesan cheese, croutons, or a drizzle of balsamic vinegar.
Pairings:
This soup pairs well with a crusty bread and a simple green salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a charcuterie board.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, add more bread cubes to thicken it up.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Ribollita is a traditional Tuscan soup that originated in the Middle Ages. It was originally made by peasants who would use leftover bread and vegetables to create a hearty soup.
Flavor profiles:
This soup is savory and hearty, with a rich tomato base and a subtle sweetness from the vegetables.
Serving suggestions:
Serve this soup as a main course for a cozy winter dinner.
Related Categories
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Region: Italian
Taste: Savory, Hearty, Rich, Herbaceous, Earthy, Comforting