Ribollita (Rustic Tuscan Soup)
Prep time
Cook time
Total time
Easy, healthy, hearty and satisfying, this "reboiled" soup is a winner.
Author: Lemons & Anchovies
Recipe type: Soup
Cuisine: Italian
Serves: 4
Ingredients
- 3 ounces pancetta
- 2 ribs celery, chopped
- 1 onion, chopped
- ½ small cabbage, sliced thinly
- 4-5 Tuscan kale leaves, sliced thinly
- 1 14-ounce can diced tomatoes
- 4 cups chicken stock
- Several slices country bread, sliced thick and grilled or toasted then rubbed with garlic
- 1 can cannellini beans, drained and pureed
- 1 can cannellini beans, drained
- chili flakes, to taste
- no-salt seasoning, about 1 tbsp
- salt to taste
- 2 stems fresh oregano, chopped
Instructions
- In a large pot, cook the pancetta over medium-high heat then remove from pan and set aside.
- Using the same pot with the fat rendered from the pancetta, add 1-2 tablespoons of olive oil. Add the onion, celery and oregano and cook for 4-5 minutes. If the onions caramelize too fast, turn the heat down to medium. Season with a pinch or two of salt and add the chili flakes and no-salt seasoning at this time (if using).
- Add the cabbage and kale and cook for another 2-3 minutes then add the diced tomatoes. Pour in the stock and bring to a boil. Once the stock is boiling, reduce the heat to medium low, stir in the bean puree and cook for about 5 minutes. Add the whole beans and cook for another 2-3 minutes.
- Cut up the toasted bread that was rubbed with garlic in bite-size pieces and place a few pieces in the serving bowl(s) and ladle the soup on top of them. Serve.
The Café Sucré Farine says
This sounds wonderful Jean, It’s so funny because I’m just like you, always inspired by great restaurants. I come home and fiddle around till I figure out whatever it was that we enjoyed so much.
Laura (Tutti Dolci) says
I love ribollita – I had a big, warming bowl at a trattoria in Florence and found it so satisfying! However, that version was pureed – yours looks much more appealing. Trust me, I’d never leave out the garlic-rubbed bread! 🙂
Valerie says
What a cosy soup, Jean! I can see how it could easily ward off any chill. (Always a fan of rubbing garlic onto bread!) 🙂
Lisa {AuthenticSuburbanGourmet} says
Jean – when I saw your Instagram of this soup, my mouth was watering. I am so happy you put it on the blog. I have always wanted to make Ribollita and NOW I have a great recipe. LOVE your photos!!!!
Anna @ Crunchy Creamy Sweet says
Love Tuscan flavors! I wish I could reach through my screen and grab this bowl 🙂
Rosa says
A fabulous winter soup! tasty and warming.
Cheers,
Rosa
Liren says
Definitely a winner! I just love rustic soups like this, creamy and thick with puree. It looks absolutely delicious!
Patty says
Wonderful soup Jean! A soup this hearty makes me happy for the cold Winter weather;-)
Last time we were in Carmel we ate Cantinetta Luca-such a fun place, were you serenaded by the waiters?
How cool to cover 17 mile drive on bicycles-you worked up a good appetite for dinner!
lemonsandanchovies says
Me, too, Patty! Cold days aren’t as bad when this is waiting for me on the stove.
I haven’t been serenaded by the waiters at Luca yet…hmm, I’ve been missing out!
The Duo Dishes says
Yes to the pureed beans! They are a great way to add thickness. It’s a good tip for folks who may want to avoid adding extra fat like cream to a soup. Plus, the flavor is in line with the other ingredients.
Nami | Just One Cookbook says
Guess what, we’re going to Monterey/Carmel this weekend. We decided to go after I saw you were there (thanks for inspiration!). Hope we can squeeze in to go to our favorite Cantinetta Luca! I want to try this recipe. It looks so comforting. I usually cannot make soup that has lots of beans because of my husband + kids not being a fan of beans. For once I want to eat what I want to eat… this looks so good.
lemonsandanchovies says
Yay, so happy you’ll be in Carmel this weekend. 🙂 If they have the ribollita on the menu, you’re in for a treat. I totally understand cooking for other people. I always have my husband’s taste buds in mind when I plan out a meal. When a craving gets too strong, though, I cook two different meals. Can’t help it. This would be great to make in a smaller batch and you’ll be able to eat it for lunch when your hubs and kids aren’t home. 🙂
Kate@Diethood says
A bike ride in February… you’re so LUCKY! I need to move. Lets be neighbors and you can serve me this amazing soup on a cold 60-degree day. 😉
lemonsandanchovies says
I would love to be neighbors with you, Kate. I’ll trade you this soup for the goodies you’re always baking up! 🙂
Reem | Simply Reem says
Beautiful!
I love such soup… full of flavors and texture…
I am loving the pics…
Jen Laceda @ Tartine and Apron Strings says
I enjoy a rustic soup like ribollita. It reminds me of being in Italy…in a farmhouse somewhere in Tuscany! LOL! There’s no harm in dreaming, right? BUt food really connects us to places and memories…that’s perhaps why I love food so much. Hehehe…Nice soup!
ashley - baker by nature says
This soup looks incredible! Such wonderful flavors, and I think with a thick slice of bread I’d be happy as a clam!
Rose says
Looks lovely! Gonna try this one for sure. Have a look at my my recipes – would love to hear what you think: http://breadandrosesrecipes.wordpress.com/2012/03/24/cupboard-soup/