Nina:
The best way EVER to use up my old bread sitting around. I make sure to use lots of cannellini beans too, to give it extra nutrition and texture.
Perfect for a chilly winter day, this Tuscan Ribollita soup recipe will make you feel ever-so-virtuous as you use up your kitchen scraps to make a great Italian classic. This quintessential classic Tuscan recipe has a million variations and different possibilities for customization (making it a great way to use up leftover veggies), but you should always be sure to include Cannellini beans, Tuscan kale, leftover stale bread, cabbage, carrots, potatoes and onions. So let's get on and learn how to make a delicious Ribollita!
The traditional Tuscan recipe calls for the veggetables listed in this recipe, however if your family has a preference for other veggies, be bold and toss 'em to experiment with this most forgiving recipe. Drizzle a bit of spicy extra-virgin olive oil and transport your dining table to heaven! uscans also serve the soup with sliced raw onoin on the side.
A very appropriate regional match for ribollita is a Sangiovese-based red wine, such as a Chianti or a Chianti Classico, which is the perfect combination of freshness and savouriness to accompany the kale (cavolo nero cabbage). An alternative outside of Tuscany is a Dolcetto, for its rich fruity note and subtle body. A Rosato is also ideal for ribollita, with its pomegranate and strawberry aromas and flavour .
Try it with...
Filippo Bartolotta
Step
1
Of 4
If using dried beans, place dried Cannellini beans in medium pot with enough water to cover beans generously. Allow to soak at least 8 hours. Drain, place back into medium soup pot filled partially with water, add beans and bring to boil. Add 1 generous tablespoon of extra-virgin olive oil and a few sage leaves. Allow to cook for at least 1 hour or until well-softened.
A note on beans: you can skip the long overnight soak and cooking time if you use tinned Cannellini beans. Simply substitute 400 grams of tinned beans to replace the 200 grams of dried beans.
Step
2
Of 4
Using either a yellow or white onion, peel and thinly slice. Set aside. Peel and finely dice carrot, set aside. Peel and finely mince garlic, set aside. Finely mince celery, set aside.
Remove stems from kale, and julienne. Set aside. Julienne Swiss chard, and set aside.
Peel and cube potatoes, then set aside.
Coat bottom of medium sauce pot with olive oil and add sliced onion, minced garlic, diced carrot, celery, and fresh rosemary. Allow to cook 2 minutes. Once vegetables begin to turn light golden brown, add kale, chard and diced potatoes to pan. Allow vegetables to blend and cook together for a few minutes, then add tomato pulp. Adjust vegetables to taste with salt, and allow flavors to blend well.
A note on herbs: we recommend using fresh herbs, but if not available, they can be substituted with dried versions (rosemary or sage).
Step
3
Of 4
Add Cannellini beans to pot with vegetables along with almost all of bean's cooking liquid. Allow the soup to cook for at least 1 hour.
Step
4
Of 4
We recommend using dried, stale rustic-style country bread. Before adding to soup, break up bread into chunks or into pieces as small as you can get them.
Once cooked, add Tuscan bread to soup.
Let mixture rest for at least 30 minutes. Reheat soup if necessary, and serve with generous drizzle of olive oil and Parmesan cheese.
Try it with...
Filippo Bartolotta
The "Storia di Famiglia"wine is a Chianti Classico, one of the most beloved wines produced by Cecchi and well known in Italy
View productBright ruby-red in color, Sergioveto releases many warm, attractive aromas
View productRuby red color of excellent intensity, intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones
View productValtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.
View productThe "Storia di Famiglia"wine is a Chianti Classico, one of the most beloved wines produced by Cecchi and well known in Italy
View productBright ruby-red in color, Sergioveto releases many warm, attractive aromas
View productRuby red color of excellent intensity, intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones
View productValtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.
View productNina Sunday 12th of April 2020
Love using leftovers!
The best way EVER to use up my old bread sitting around. I make sure to use lots of cannellini beans too, to give it extra nutrition and texture.