Tuscan Ribollita with Basil and Parmesan
Experience the taste of Tuscany in your kitchen with this hearty and comforting Ribollita. This traditional Italian soup, brought to life by Ina Garten's unique twist, is a nourishing blend of white beans, pancetta, and a medley of vegetables simmered in a rich broth. Enhanced with the robust flavors of cabbage, kale, and basil, and finished with a drizzle of olive oil and a sprinkle of Parmesan cheese, this dish is perfect for a cozy meal. Enjoy the gourmet taste of a homemade, rustic soup that fills your kitchen with an irresistible aroma, perfect for warming up on chilly days. Ready in under four hours, it's a delightful dish to share with family and friends.
8
Servings
400
Calories
17
Ingredients
Ingredients
dried white beans (Great Northern or cannellini)
1/2 lb (soaked overnight)
kosher salt
to taste
olive oil
1/4 cup plus extra (for serving)
pancetta or smoked bacon
1/4 lb (large diced)
yellow onions
2 cups (chopped)
carrots
1 cup (chopped)
celery
1 cup (chopped)
garlic
3 tablespoons (minced)
fresh ground black pepper
1 teaspoon
crushed red pepper flakes
1/4 teaspoon
Italian plum tomatoes in puree
28 ounces (chopped)
savoy cabbage
4 cups (coarsely chopped or shredded)
kale
4 cups (chopped)
fresh basil
1/2 cup (chopped)
chicken stock
6 cups (preferably homemade)
sourdough bread
4 cups (cubed, crusts removed)
Parmesan cheese
1/2 cup (freshly grated, for serving)
Instructions
1
Begin by soaking the dried white beans: In a large bowl, cover the beans with cold water, ensuring they are submerged by at least an inch. Cover the bowl with plastic wrap and place it in the refrigerator overnight to soak.
2
Once soaked, drain the beans and transfer them to a large pot. Add 8 cups of water and bring to a boil over high heat. Reduce the heat and let it simmer, uncovered, for 45 minutes. Stir in 1 teaspoon of kosher salt and continue simmering for an additional 15 minutes, until the beans are tender. Let the beans cool in their cooking liquid.
3
In a large stockpot, heat 1/4 cup of olive oil over medium-low heat. Add the diced pancetta along with the chopped onions, and cook for 7 to 10 minutes until the onions become translucent.
4
Stir in the chopped carrots, celery, minced garlic, a tablespoon of kosher salt, black pepper, and red pepper flakes. Continue cooking over medium-low heat, stirring occasionally, for another 7 to 10 minutes until the vegetables soften.
5
Add the chopped plum tomatoes with their puree, coarsely chopped savoy cabbage, kale, and chopped fresh basil. Cook over medium-low heat, stirring occasionally, for 7 to 10 minutes, allowing the flavors to meld.
6
Drain the beans, reserving their cooking liquid. Puree half of the beans with a little of their liquid in a food processor fitted with a steel blade, then add this puree to the stockpot along with the reserved whole beans.
7
Measure the bean cooking liquid, then add enough chicken stock to total 8 cups of liquid. Pour this mixture into the stockpot and bring it to a boil. Once boiling, reduce to a simmer and let it cook over low heat for 20 minutes.
8
Stir in the sourdough bread cubes and let the soup simmer for an additional 10 minutes. Taste and adjust the seasoning as required.
9
Serve the soup hot in large bowls, garnished with a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil.
Nutrition Information
18.75g
Fat
43.75g
Carbs
15g
Protein
7.5g
Fiber
750mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Tuscan Ribollita?
Tuscan Ribollita is a traditional, hearty Italian soup made with bread and vegetables, known for being a comforting and nourishing rustic dish.
What are the main ingredients in this recipe?
The main ingredients include white beans, pancetta, onions, carrots, celery, cabbage, kale, sourdough bread, and chicken stock.
Is this Ribollita recipe healthy?
Yes, it is a nutrient-dense meal providing 15g of protein and 7.5g of fiber per serving.
What type of beans should I use for Ribollita?
The recipe calls for dried white beans, specifically Great Northern or cannellini beans.
Do the dried beans need to be soaked?
Yes, the dried beans should be soaked overnight in cold water in the refrigerator before cooking.
How long do the beans need to simmer?
The beans simmer for a total of 60 minutes: 45 minutes alone and another 15 minutes after adding salt to ensure they are tender.
Can I use bacon instead of pancetta?
Yes, 1/4 lb of smoked bacon can be used as a substitute for the large diced pancetta.
What vegetables are included in the vegetable medley?
The soup includes yellow onions, carrots, celery, minced garlic, savoy cabbage, kale, and Italian plum tomatoes.
How much garlic is used in this recipe?
The recipe requires 3 tablespoons of minced garlic to provide a robust flavor.
What kind of cabbage is recommended?
Savoy cabbage is recommended, which should be coarsely chopped or shredded for the best texture.
Why is sourdough bread added to the soup?
Sourdough bread cubes are added to thicken the soup and create the signature hearty consistency of a Ribollita.
Should the bread crusts be removed?
Yes, the recipe specifies using 4 cups of sourdough bread cubes with the crusts removed.
How much olive oil is required?
The recipe uses 1/4 cup of olive oil for the initial sautéing, plus extra for drizzling over the soup before serving.
Can I use frozen kale?
While fresh kale is specified, frozen kale can be used as a substitute if fresh is not available.
Is this soup spicy?
It has a very mild heat from 1/4 teaspoon of crushed red pepper flakes.
How many servings does this recipe make?
This recipe makes 8 generous servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much sodium is in each serving?
There is approximately 750mg of sodium per serving.
Can I make this soup vegan?
To make it vegan, omit the pancetta and Parmesan cheese, and substitute vegetable stock for the chicken stock.
What is the total liquid volume used?
The recipe uses a total of 8 cups of liquid, consisting of the reserved bean cooking liquid combined with chicken stock.
Why are half the beans pureed?
Half of the beans are pureed with a food processor to create a thicker, creamier consistency for the soup broth.
How long does the soup take to prepare?
The soup takes under four hours to prepare, excluding the time needed for the overnight bean soak.
Can I use canned tomatoes?
Yes, use 28 ounces of Italian plum tomatoes in puree, and chop them before adding to the pot.
What garnish should I use?
The soup is traditionally garnished with freshly grated Parmesan cheese and a drizzle of high-quality olive oil.
Is there fresh basil in the soup?
Yes, 1/2 cup of chopped fresh basil is added to the vegetable mix to enhance the aroma and flavor.
What is the fat content per serving?
There are 18.75g of fat per serving in this recipe.
How many carbohydrates are in a serving?
Each serving contains approximately 43.75g of carbohydrates.
Can I freeze this soup?
Yes, the soup can be frozen, though the bread may continue to soften and change texture upon thawing.
How should I reheat leftovers?
Reheat on the stovetop over medium heat; you may need to add a little water or stock as the bread will absorb liquid over time.
Who created this version of the Ribollita recipe?
This specific version is described as featuring a unique twist by Ina Garten.