Tuscan-style Ribollita

Ingredients

In this Tuscan adaptation, the traditional Pane cotto is transformed into Ribollita by adding more vegetables and using Tuscan bread instead of stale bread. The Tuscan version also incorporates the use of cannellini beans, which adds creaminess and richness to the soup. Additionally, the cooking technique involves simmering the soup for a longer time to develop deeper flavors. We alse have the original recipe for Pane cotto, so you can check it out.

• 2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 bunch kale, stems removed and leaves chopped 1 bunch kale, stems removed and leaves chopped
• 1 can (400g) cannellini beans, drained and rinsed 1 can (400g) cannellini beans, drained and rinsed
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 4 slices Tuscan bread, toasted 4 slices Tuscan bread, toasted
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 48g, 10g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Add the kale to the pot and cook until wilted, about 3 minutes.
3. 3.
   Stir in the cannellini beans, diced tomatoes, vegetable broth, water, dried thyme, dried rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes.
4. 4.
   After simmering, remove 1 cup of the soup and blend it until smooth. Return the blended soup to the pot and stir well.
5. 5.
   Place a slice of toasted Tuscan bread in each serving bowl. Ladle the hot soup over the bread slices.
6. 6.
   Serve the Ribollita hot, sprinkled with grated Parmesan cheese.

Treat your ingredients with care...

• Tuscan bread — It is recommended to use stale Tuscan bread or day-old bread for this recipe as it holds up well in the soup. If you don't have stale bread, you can lightly toast fresh bread slices before adding them to the soup.

Tips & Tricks

• For a heartier version, you can add diced potatoes or zucchini to the soup.
• To enhance the flavors, let the soup sit overnight and reheat it the next day before serving.
• If you prefer a smoother texture, you can blend the entire soup instead of just a portion.

Serving advice

Serve the Tuscan-style Ribollita hot, with a sprinkle of grated Parmesan cheese on top. Accompany it with a slice of crusty bread for a complete and satisfying meal.

Presentation advice

Present the Ribollita in rustic bowls, showcasing the colorful vegetables and chunks of bread. Garnish with a sprig of fresh rosemary or a drizzle of olive oil for an extra touch of elegance.