Ribollita is a classic Tuscan vegetable and bean soup, and it's perfect for spring. At the heels of winter, when there's still a bit of chill in the air, ribollita is hearty and comforting, yet fresh and light — just right as we transition into a new season.I am often inspired to make this when I clean out my pantry at the beginning of spring and I find dried or canned beans to use up. I can use up. And since hearty greens like kale are in season, it's the perfect time.
It's a beautiful recipe you really can't mess up — even without exact measurements. Use more or less of what you like or what you have on hand, and it's bound to turn out delicious.
Extra virgin olive oil — about 2 to 3 tablespoons
Onion — about 1 1/2 cups
Carrots — 4 to 5 medium or 3 large
Celery — 2 stalks with leaves
Garlic — 4 to 6 cloves
Tomatoes — about 2 cups fresh or canned (I often use cherry or grape tomatoes)
Hearty greens — 1 bunch of kale, spinach, Swiss chard, collards, or any combination
Cannellini beans — about 2 cups (cooked from dried or canned and rinsed)
Chicken broth — 3 1/2 to 4 cups
Fresh rosemary and thyme
Country bread — several slices, toasted
Freshly grated Parmesan cheese — about 1/3 cup
Sea salt or Celtic salt
Freshly ground black pepper
Prepare the ingredients:
Peel and thinly slice the onion.
Dice the celery (including the leafy tops if you have them).
Peel and dice the carrots (or don't peel them).
Chop the tomatoes, or leave the cherry tomatoes whole.
Peel and mince the garlic.
Toast the bread slices.
Sauté the vegetables:
Heat the olive oil over medium heat in an oven-safe pot such as a Le Creuset.
Add the chopped carrots, celery, onions, salt, and pepper and sauté until the vegetables are soft but not browned, about 10-15 minutes. You want them cooked enough to start to caramelize, which adds amazing flavor.
Add the minced garlic and the herbs at the last minute of cooking.
Add the rest of the ingredients:
Add the beans. If using canned beans, rinse them first.
Add tomatoes, greens, and chicken stock, and cook for about 10 minutes to marry the flavors.
Add the bread topping:
Lay the slices of toast in a single layer over the top of the ribollita.
Sprinkle a thin layer of freshly grated Parmesan cheese on top.
Bake:
Place the pot in the oven uncovered and bake at 350° F for about 30-40 minutes until the cheese is golden brown on top.
Chopping vegetables for ribollita
Adding kale
Layering the toasted bread on top
Adding the Parmesean cheese, ready to bake
Ribollita is even better the next day. Reheat gently and enjoy with an extra drizzle of olive oil.
Menu Idea:
Add a slice of charcuterie, a wedge of Camembert, or a square of dark chocolate for a simple but satisfying meal.
Tips:
I've made this with frozen cherry tomatoes and Roma tomatoes I freeze from the farmer's market in summer. If using cherry tomatoes, you can toss them in whole and frozen. For frozen Romas, let them thaw — the skins slip right off without the need to blanch. So simple.
Canned San Marzano tomatoes from Italy are also a great option, but fresh brings even more depth of flavor.
If you don’t have a Dutch oven, a deep sauté pan or even a roasting pan works just as well.
If you have fresh herbs left over, dry them and store for later.
