Description
Hearty Tuscan ribollita brings Italy’s rustic charm to dinner tables with rich layers of vegetables, beans, and bread. Dense with flavor and tradition, this comforting soup promises warmth and satisfaction that will transport diners straight to Florence’s bustling kitchens.
Ingredients
Scale
Main Proteins:
- ¼ pound large diced pancetta or smoked bacon
- 4 cups coarsely chopped kale
Vegetables and Legumes:
- ½ pound dried white beans, such as Great Northern or cannellini
- 2 cups chopped yellow onions (2 onions)
- 1 ½ cups chopped carrots (3 medium carrots)
- 1 cup chopped celery (2–3 stalks)
- 3 tablespoons minced garlic (6 cloves)
- 1 (28-ounce) can Italian plum tomatoes in puree, chopped
- 4 cups coarsely chopped or shredded savoy cabbage, optional
Seasonings and Additional Ingredients:
- ¼ cup good olive oil, plus extra for serving
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ½ cup chopped fresh basil leaves
- 6 cups chicken stock, preferably homemade
- 4 cups sourdough bread cubes, crusts removed
- ½ cup freshly grated Parmesan, for serving
- Kosher salt
Instructions
- Prepare dried beans by submerging them in cold water, ensuring they are covered by 1 inch (2.54 centimeters). Refrigerate overnight, allowing the beans to hydrate and soften.
- Drain the soaked beans and transfer them to a large pot. Add of fresh water, bringing the mixture to a rolling boil. Reduce heat to a gentle simmer and cook uncovered for 45 minutes, then incorporate of salt. Continue simmering for an additional 15 minutes until beans reach a tender consistency. Let the beans cool in their cooking liquid.
- In a spacious stockpot, heat cooking oil over medium-low temperature. Introduce pancetta and onions, sautéing for 7 to 10 minutes until onions become translucent. Incorporate carrots, celery, minced garlic, of salt, ground black pepper, and red pepper flakes. Cook for 7 to 10 minutes, allowing vegetables to soften and develop flavor.
- Fold in whole tomatoes with their puree, chopped cabbage, kale, and fresh basil. Simmer over medium-low heat, occasionally stirring, for 7 to 10 minutes to meld the ingredients’ flavors.
- Strain the beans, reserving their cooking liquid. Using a food processor, puree half of the beans with a small amount of their liquid. Transfer the pureed beans to the stockpot, combining with the remaining whole beans. Measure the bean cooking liquid and supplement with chicken stock to achieve . Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Tear bread into chunks and gently fold into the soup. Simmer for an additional 10 minutes to allow bread to absorb liquid and thicken the soup. Adjust seasoning to taste. Serve piping hot in generous bowls, garnishing with grated Parmesan cheese and a drizzle of extra virgin olive oil.
Notes
- Elevate flavor by selecting premium pancetta, which infuses deep, smoky richness into every spoonful of the soup.
- Soak dried beans overnight in cold water to guarantee uniform cooking and achieve a perfectly tender texture.
- Master seasoning by introducing salt incrementally during preparation, allowing precise control and preventing overwhelming saltiness.
- Create luxurious creaminess by partially blending beans with their cooking liquid, delivering silky depth without extra fat.
- Select freshly cut sourdough bread cubes to maintain ideal soup consistency and prevent soggy, unappetizing texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 15 mg