Ribollita | Tuscan Vegetable Soup |Siena, Italy

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Ribollita | Tuscan Vegetable Soup |Siena, Italy

This hearty, thick soup is filled with vegetables, beans and bread cubes that melt in to create a thick, stew-like consistency. Perfect for a cold day when you need something warming, and a great way to use up vegetables and bread in the Italian tradition. I started with a recipe from Ina Garten and adapted it to what we had in Italy. For a vegetarian or vegan version, use homemade vegetable broth and skip the pancetta or Prosciutto (or use it as a garnish). Leftovers are great and freeze well.

Course Soup

Cuisine Italian

Keyword Bean, Italian, Ribollita, Soup, Vegetable

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings Yield 2 1/2 quarts

Calories 337kcal

Ingredients

2 tablespoons olive oil divided use
3 ounces prosciutto chopped
1 large onion diced, 2 cups
3-4 large cloves garlic chopped fine
1 cup diced carrots 2 large
1 cup diced celery 2-3 ribs
1 cup diced fennel bulb 1 medium bulb
1 1/2 teaspoons dried Italian herb blend
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
4 cups chopped kale 5-6 large leaves without center ribs
1 15-ounce can cannellini beans rinsed and drained
4 cups low sodium chicken broth preferably homemade
4 slices gluten-free sourdough bread, cubed small crusts removed (1 1/2 -2 cups)
1 28-ounce can diced tomatoes
1/4 cup chopped fresh basil leaves
½ cup grated Parmesan cheese optional

Instructions

Heat 1 teaspoon of the oil in a large heavy pot (5 1/2 quarts) over medium heat. Add Prosciutto and cook until crisped, 4-5 minutes. Remove Prosciutto from the pot and set aside to be added back later.
Add the rest of the oil to the pot and add the onion. Cook until tender and translucent, about 5 minutes. Add the garlic and cook 1 minute, stirring. Add the carrots, celery and fennel and cook until tender, 5-7 minutes, stirring occasionally. Stir in the dried herbs, then stir in the kale, salt, and black and red pepper, cook 4-5 minutes. Add tomatoes with their juice, beans, broth and bread cubes. Turn heat up and bring soup to almost a boil, then put a lid on the pot and turn the heat to low. Add the Prosciutto back in and cook for another 15 minutes. Kale will be tender and bread cubes will melt into the soup. Remover lid, stir in basil, and serve. Ladle into bowls, top with Parmesan to serve if desired.

Notes

Recipe Notes: This soup is even better the next day. I like it very thick as we had it in Italy. If you want a more brothy soup, add more broth. Leftovers freeze well.

To use dried beans start here: Soak 1/2 a pound of dried cannellini beans overnight in a large bowl or pot, covered with cold water to cover by several inches. Cover with plastic film or a lid and refrigerate overnight. If you forgot to soak the beans overnight, use the quick soak method, below.

Quick Soak Bean Method: Rinse the beans in cold water, place them in a large, heavy pot (like a Le Creuset Dutch Oven) and cover with cold water by about 3″. Bring the beans to a boil and bowl for 2 minutes. Turn the heat off. Cover pot and remove from the heat. Allow beans to sit for an hour. The beans are ready to use as if they were soaked.

To cook dried soaked beans: Drain the beans and place them in a large pot with 8 cups of water. Bring to a boil. Reduce heat and simmer uncovered for 45-60 minutes. Add 1 teaspoon salt and continue simmering until beans are tender, about 15 minutes longer. Timing will depend on how old the beans are. Set the beans aside in their liquid to cool.

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