Tuscan Ribollita Soup

Ingredients

While the original Bulgarian Ribena chorba is a sour soup made with fermented wheat bran, the Tuscan Ribollita takes a different approach. It replaces the sourness with a rich and hearty flavor profile. The Tuscan version incorporates a variety of vegetables, beans, and bread, creating a thick and creamy soup that is both comforting and satisfying. We alse have the original recipe for Ribena chorba, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 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
• 1 bunch kale, stems removed and leaves chopped 1 bunch kale, stems removed and leaves chopped
• 1 small head cabbage, shredded 1 small head cabbage, shredded
• 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 stale Tuscan bread, cubed 4 slices stale Tuscan bread, cubed
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 10g
• Protein: 12g
• Fiber: 12g
• 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.
2. 2.
   Add the cannellini beans, diced tomatoes, vegetable broth, kale, cabbage, thyme, rosemary, salt, and pepper. Stir well to combine.
3. 3.
   Bring the soup to a boil, then reduce the heat to low. Simmer for 30 minutes, allowing the flavors to meld together.
4. 4.
   Add the cubed Tuscan bread to the pot and stir gently. Cook for an additional 10 minutes, or until the bread has softened and thickened the soup.
5. 5.
   Serve the Tuscan Ribollita hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Kale — Remove the tough stems before chopping the leaves.
• Tuscan bread — If you can't find stale Tuscan bread, you can use any crusty bread and lightly toast it before cubing.

Tips & Tricks

• For a heartier version, you can add cooked Italian sausage or bacon to the soup.
• To enhance the flavors, let the soup sit for a few hours or overnight before serving.
• If you prefer a smoother texture, you can blend a portion of the soup using an immersion blender.

Serving advice

Serve the Tuscan Ribollita soup hot, accompanied by a crusty bread for dipping. It makes for a satisfying and complete meal on its own.

Presentation advice

Garnish each bowl of Tuscan Ribollita with a sprinkle of grated Parmesan cheese and a drizzle of olive oil. Serve it in rustic bowls to enhance the Tuscan charm.