Ingredients with Measurements:
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bunch of Swiss chard, stems removed and leaves chopped
- 2 potatoes, peeled and diced
- 1 can of cannellini beans, drained and rinsed
- 1 can of diced tomatoes
- 4 cups of vegetable broth
- 2 cups of water
- 1 tsp of dried thyme
- 1 tsp of dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 loaf of day-old bread, sliced
- Olive oil for drizzling
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Oven-safe baking dish
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are tender, about 10 minutes.
2. Add Swiss chard and potatoes to the pot. Stir and cook for another 5 minutes.
3. Add cannellini beans, diced tomatoes, vegetable broth, water, thyme, oregano, bay leaf, salt, and pepper to the pot. Stir and bring to a boil.
4. Reduce heat to low and simmer for 30 minutes.
5. Preheat oven to 375°F.
6. Remove bay leaf from the pot. Use a ladle to scoop out half of the soup and place it into an oven-safe baking dish.
7. Layer sliced bread on top of the soup in the baking dish. Drizzle with olive oil.
8. Pour the remaining soup on top of the bread and drizzle with more olive oil.
9. Bake in the oven for 20-25 minutes or until the bread is crispy and golden brown.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 4g
Carbohydrates: 45g
Protein: 10g
Fiber: 10g
Sodium: 800mg
Substitutions for ingredients:
- Swiss chard can be substituted with kale or spinach.
- Cannellini beans can be substituted with any other white bean.
- Vegetable broth can be substituted with chicken broth or beef broth.
Variations:
- Add cooked Italian sausage or ground beef for a meatier version.
- Add chopped zucchini or butternut squash for extra vegetables.
- Use different types of bread, such as sourdough or ciabatta.
Tips and tricks:
- Use day-old bread for best results.
- Let the soup cool for a few minutes before serving to avoid burning your mouth.
- Leftovers can be stored in the fridge for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a slice of bread on top.
Garnishes:
Sprinkle with grated Parmesan cheese or chopped fresh parsley.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Make sure to store leftovers properly and reheat to an internal temperature of 165°F.
Food history:
Ribollita is a traditional Tuscan soup that originated from using leftover bread and vegetables.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve hot with a slice of bread on top.
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Region: Italian