Hearty Tuscan Ribollita
Experience the warmth of Tuscany with this Hearty Ribollita soup, a traditional Italian dish that's perfect for chilly days. Richly layered with the wholesome flavors of creamy white beans, savory pancetta, and an abundance of fresh vegetables, this rustic soup is hearty enough to serve as a meal on its own. It's a labor of love that yields generous portions, perfect for family gatherings or sharing with friends. This slow-cooked delight is not only comforting, but it also embodies the spirit of Italian 'cucina povera,' transforming simple ingredients into something truly special. Top it off with crusty sourdough bread and freshly grated Parmesan for a truly unforgettable dining experience.
8-10 servings
Servings
256
Calories
17
Ingredients
Ingredients
Dried white beans
1/2 lb (such as Great Northern or cannellini, soaked overnight)
Kosher salt
To taste
Olive oil
1/4 cup + extra for drizzling
Pancetta or smoked bacon
1/4 lb (large diced)
Yellow onions
2 cups (chopped (about 2 onions))
Carrots
1 cup (chopped (about 3 carrots))
Celery
1 cup (chopped (about 3 stalks))
Garlic
3 tablespoons (minced (about 6 cloves))
Fresh ground black pepper
1 teaspoon
Crushed red pepper flakes
1/4 teaspoon
Italian plum tomatoes
1 (28 ounce) can (chopped in puree)
Savoy cabbage
4 cups (coarsely chopped or shredded (optional))
Kale
4 cups (coarsely chopped)
Fresh basil leaf
1/2 cup (chopped)
Chicken stock
6 cups (preferably homemade)
Sourdough bread cubes
4 cups (crusts removed)
Parmesan cheese
1/2 cup (freshly grated, for serving)
Instructions
1
Begin by soaking the dried white beans in a large bowl of cold water, ensuring they are covered by at least one inch. Cover the bowl with plastic wrap and refrigerate overnight.
2
After the beans have soaked, drain them and transfer to a large pot. Cover with 8 cups of fresh water and bring to a boil. Reduce the heat and let simmer uncovered for approximately 45 minutes, or until the beans begin to soften. Add 1 teaspoon of kosher salt and continue simmering for an additional 15 minutes until fully tender. Once done, set the beans aside in their liquid to cool.
3
In the meantime, heat 1/4 cup of olive oil in a large stockpot over medium-low heat. Add the diced pancetta and cook for about 7 to 10 minutes until the pancetta begins to brown and the onions are translucent.
4
Stir in the chopped carrots, celery, minced garlic, 1 tablespoon of kosher salt, black pepper, and red pepper flakes. Continue cooking over medium-low heat for another 7 to 10 minutes until the vegetables are soft.
5
Add the canned tomatoes along with their puree, followed by the optional cabbage, kale, and chopped basil. Stir well and cook over medium-low heat for an additional 7 to 10 minutes, allowing the flavors to meld.
6
Drain the beans, reserving their cooking liquid. In a food processor, puree half of the beans with a small amount of their cooking liquid until smooth. Incorporate the pureed beans back into the stockpot with the remaining whole beans.
7
Measure out the reserved bean cooking liquid and add enough chicken stock to total 8 cups. Pour this mixture into the pot and bring the soup to a boil. Once boiling, reduce the heat and let simmer gently for 20 minutes.
8
Add the cubed sourdough bread to the soup, allowing it to soak and soften. Simmer for an additional 10 minutes to combine all the flavors. Before serving, taste and adjust the seasoning as needed.
9
Ladle the hot soup into large bowls, garnishing with freshly grated Parmesan cheese and a drizzle of olive oil for an extra touch. Serve immediately and enjoy!
Nutrition Information
8.2g
Fat
35.1g
Carbs
13.5g
Protein
6.6g
Fiber
1.8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Tuscan Ribollita?
Hearty Tuscan Ribollita is a traditional Italian bread soup layered with white beans, pancetta, and fresh vegetables, embodying the spirit of 'cucina povera'.
How many servings does this Ribollita recipe provide?
This recipe yields a generous amount, serving approximately 8 to 10 people.
What type of beans are used in this recipe?
The recipe calls for 1/2 lb of dried white beans, specifically Great Northern or cannellini beans.
Do I need to soak the beans before cooking?
Yes, you should soak the dried white beans in cold water overnight in the refrigerator before starting the soup.
Can I substitute pancetta with something else?
If you don't have pancetta, you can use 1/4 lb of large-diced smoked bacon as a substitute.
Is this Ribollita recipe vegetarian?
No, this specific recipe contains pancetta and chicken stock. To make it vegetarian, omit the meat and use vegetable stock instead.
How many calories are in one serving of this soup?
There are approximately 256 calories per serving of Hearty Tuscan Ribollita.
What vegetables are included in the soup?
The soup includes yellow onions, carrots, celery, garlic, Italian plum tomatoes, kale, and optional Savoy cabbage.
How is the soup thickened?
The soup is thickened by pureeing half of the cooked beans and adding sourdough bread cubes which soak into the broth.
What kind of bread is best for Ribollita?
The recipe recommends 4 cups of cubed sourdough bread with the crusts removed.
How much protein is in each serving?
Each serving contains approximately 13.5 grams of protein.
Is there a lot of fiber in this dish?
Yes, it is a high-fiber meal with about 6.6 grams of fiber per serving.
How long does it take to cook the soaked beans?
The beans should simmer for about 45 minutes to soften, then another 15 minutes after adding salt until they are fully tender.
What is the total fat content per serving?
There are about 8.2 grams of fat per serving.
How much garlic is needed for the recipe?
The recipe calls for 3 tablespoons of minced garlic, which is roughly 6 cloves.
What are the recommended garnishes?
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and a drizzle of olive oil.
Can I use fresh tomatoes instead of canned?
The recipe specifically calls for one 28-ounce can of Italian plum tomatoes chopped in puree for the best consistency.
What spices are used to season the Ribollita?
The soup is seasoned with kosher salt, fresh ground black pepper, and 1/4 teaspoon of crushed red pepper flakes.
How much chicken stock is required?
You will need 6 cups of chicken stock, preferably homemade.
What is the carbohydrate count per serving?
Each serving contains approximately 35.1 grams of carbohydrates.
Is there sugar in the recipe?
The recipe contains a small amount of sugar, approximately 1.8 grams per serving, naturally occurring from the vegetables and tomatoes.
What does the term 'Ribollita' mean?
Ribollita literally means 'reboiled' in Italian, referring to the practice of reheating leftover minestrone or vegetable soup with bread.
Can I use kale and cabbage together?
Yes, the recipe uses 4 cups of coarsely chopped kale and suggests 4 cups of Savoy cabbage as an optional addition.
How much olive oil is used in the cooking process?
The recipe uses 1/4 cup of olive oil for sautéing the pancetta and onions, plus extra for drizzling before serving.
How long should the soup simmer once the bread is added?
After adding the sourdough bread cubes, simmer the soup for an additional 10 minutes.
What is the preparation for the fresh basil?
You should use 1/2 cup of fresh basil leaf, chopped.
How do I prepare the bean puree?
Drain the cooked beans, reserving the liquid. Puree half of the beans in a food processor with a little of their cooking liquid until smooth.
Is the sourdough bread used with or without crust?
The crusts should be removed from the sourdough bread before cubing it for the soup.
How many ingredients are in this recipe?
There are 17 ingredients total in this Hearty Tuscan Ribollita recipe.
How long do the vegetables need to cook?
The carrots, celery, and garlic should cook over medium-low heat for about 7 to 10 minutes until they are soft.