ribollita

A hearty flavorful Tuscan Soup recipe with lacinato kale, cannellini beans and garden vegetables, served with crusty bread and drizzled with a flavorful lemon rosemary oil. See notes for vegan option.

Ribollita ( Tuscan White bean Stew ) 

olive oil

pancetta turkey

onions

carrots

fennel bulb (or sub celery)

garlic- rough chopped

black pepper

red pepper

tomatoes

lacinato kale, chopped

white wine

stock

Parmesan rind (optional, but adds depth and flavor)

cannellini beans – beans beans

——–

Italian parsley leaves

pecorino –

Crusty Bread

lemon

garlic,

rosemary (or thyme, sage)

Make the Lemon Garlic Rosemary Oil &#8211; place all ingredients in a small jar or bowl and let sit on the counter (or make the day before, refrigerating)

In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes.

Lower heat to med-low and add the carrots, fennel (or celery) and garlic, salt, pepper and chili flakes, and cook another 7- 9 minutes until vegetables are tender.

Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.

Add the stock and beans. Bring to soup to boil, turn heat down and simmer for 15 minutes.(You could add a Parmesan rind to the simmering soup for extra depth of flavor.)

Stir in fresh Italian Parsley. Adjust salt if necessary.

Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan ( or Romano) and crusty bread.

Tried both the pancetta and vegetarian versions (for our vegetarian daughter). Both were excellent. I actually preferred the freshness of the vegetarian version. My son ate the vegetarian version and said it tasted quite meaty.

It was fantastic!! 
Do you have a detailed nutrition info for this?  
Thanks!

So so good. Added 1 cup of small pasta to appease the hubby but it really didn’t need it. The rosemary lemon garlic oil completes this soup.

This was amazing! Made it twice. Probably my favorite soup ever.

So easy to make, bursting with flavour and vitamins; a pot of joy .I have made several times, a great lunch whilst we are working from home as we are in a six week lockdown. A nice balance to the day, the  lemon, rosemary oil  on top compliments an already perfect dish.

I searched for vegetarian recipes in preparation for a dinner party with some vegetarian guests, trying to find a dish that would be enjoyed by (normally-)meat-eaters too.  I was encouraged by the reviews of this recipe, but took them with a pinch of salt (being a meat-eater myself).  However the reviews are more than justified - the dish was absolutely gorgeous, the meat-eaters and vegetarians were raving about it alike, and I (my own harshest critic) could not fault the dish.  The parmesan rind and yeast flakes created a wonderful depth of flavour.  It can be served "fine-dining" style as a main course, in wide-rim soup bowls, as a thick stew, with the sauteed (in chilli oil) vegan sausage pieces placed in a little pile on top of the stew (thank you to the reviewer who suggested this addition!), and swirls of the lemon/rosemary oil creating an artistic touch.  I added a touch of chilli flakes over the top along with parmesan flakes, as I love the kick of chilli.  Being a vegetarian "soup/stew" to your preference, I assumed that a light red wine such as a Pinot Noir would complement it, but the flavours were powerful and "meaty" enough such that a big powerful red wine complemented it wonderfully.  Sylvia - thank you so, so much for this - I look forward to trying more of your recipes!

Easy and tasty, best of you can avoid the subs. The fennel bulb was delicious and a better choice than celery, I'm sure. The one thing I might do different if just a bit more beans to make it more filling.
It really does taste better in the subsequent days

I don’t ever read the full blog I usually just jump to recipes  but something about your blog caught my eye and so I read it and I’m so glad I did. 
I completely share your passion about:-
“There is something truly special about making the decision to go somewhere, and then to actually go. Life is so short. I feel it getting shorter every single day, and I guess I just want to impress upon you to do the things you’ve always dreamed of doing, and to begin to do them now”

I tell my friends this all the time, don’t talk about you’d like to do things, go places but actually go and do them. 

I see the passion in your writing and I shall be making this recipe tomorrow.

Best wishes

Mike

The best.  Rich tasting.  Easy.  We live at over 7,000 ft., so cooked it a little slower &amp; a little longer.  In order to not get run out of town, I added a few pinto beans with the white beans.

What a fantastic recipe Sylvia! I used to go to Tuscany often, but I never had a ribollita that was as tasty as your recipe. Simply perfect! It will go into our weekly rotation for sure. Grazie!

My nephew made this soup.  It was one of the best soups I’ve ever tasted.  As an appetizer he served a small bowl of soup with the drizzle and we could dip square sizes of bread into the soup.  He also used pecorino cheese and parsley to garnish the soup.  I could ear this all week!

https://content.jwplatform.com/videos/kD9oTTNr.mp4

A flavorful hearty stew from Tuscany, called Ribollita with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil.

How to Make Ribollita

It doesn&#039;t get better than a satisfying pot of Ribollita, a classic Tuscan soup that&#039;s made with white beans, vegetables, and hearty day-old bread. Make it stovetop or in your slow-cooker (see notes section for this option). And you&#039;ll love the rich Italian flavors, thanks to a couple of herbs and a little Parmesan cheese magic!

Ribollita Recipe

ciabatta bread

Extra virgin olive oil

onion

celery (chopped)

Kosher salt

garlic (finely chopped)

oz canned whole San Marzano tomatoes ((or any whole canned tomatoes you like))

dry white wine

vegetable broth

cannellini beans (drained and well rinsed)

Parmesan rind

thyme

bay leaf

dry oregano

tsp crushed red pepper flakes, (optional)

lb kale, (thick stems and veins removed, chopped)

Parmesan cheese, (optional)

Heat the oven to 400 degrees F.

Tear the bread into large pieces and put it on a large sheet pan. Drizzle with extra virgin olive oil and toss to make sure the bread is coated. Spread the bread in one layer on the sheet pan. Bake in the heated oven for about 10  minutes or until somewhat toasted and golden brown.

In a large cooking pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, celery and carrots. Sprinkle a little kosher salt.  Lower the heat to medium and cook, tossing regularly, until softened. Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).

Add the tomatoes, white wine and broth. Cook over medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.

In the bowl of a food processor fitted with a blade, combine about 1/2 cup of the brothy tomato mixture and 1 cup of the cannelini beans. Puree.

To the pot with the tomato mixture, add the parmesan rind, fresh thyme, bay leaf, oregano, crushed red pepper flakes and a pinch of kosher salt. Stir to combine. Let simmer over medium heat for about 20 minutes.

Now add the white beans (both the whole and pureed beans) and fresh kale (stir to make sure the kale is submerged in the soup) to the cooking pot. Let the kale cook for a few minutes. Add 1/2 of the toasted ciabatta bread and stir. Let simmer a little bit longer until the kale has fully cooked and the bread has softened and absorbed some fo the liquid (see notes).

Remove from the heat. Remove what is left of the Parmesan rind, bay leaf and thyme sprigs.  Top the soup with a bit more of the toasted bread. Finish with a drizzle of extra virgin olive oil and a sprinkle of Parmesan, if you like. Enjoy!

https://content.jwplatform.com/videos/9BoZ5jLw.mp4

Ribollita is a classic Tuscan soup that's made of beans, vegetables, and hearty day-old bread.

This filling Tuscan White Bean Soup is packed with vegetables and flavor for a fun twist on a classic italian Ribolitta recipe. It’s gluten-free and vegan and made in one-pot for easy prep and clean-up.

Tuscan White Bean Soup [Ribollita]

yellow onion, diced

garlic cloves,

tbsp fresh rosemary, chopped (or 2 tbsp dried)

28 oz can of diced tomatoes

tomatoes, chopped*

cannellini (white) beans, rinsed and drained

vegetable stock

salt and pepper,

tbsp red wine vinegar

basil,

stocks of lacinato (tuscan) kale, stemmed and chopped

Heat olive oil over medium heat in a large stock or soup pot. Add onions and garlic and sauté for 5 mins or until onions are translucent.

Add rosemary and cook for another 2 mins.

Add in canned diced tomatoes, fresh tomatoes (if using), vegetable stock and salt and pepper and bring to a boil.

Once boiling put heat on low and add beans. Let simmer for 30 mins.

Serve immediately or store in fridge or freezer.
*I like the added tomato flavor from fresh tomatoes but this is entirely optional. Canned diced tomatoes work perfectly fine.

Ribollita is a Tuscan stew traditionally made from leftovers. It is packed with bread, vegetables, and beans for a hearty meal perfect for cold nights.

Ribollita

extra-virgin olive oil,

carrots,

celery,

onion,

rosemary

vegetable stock or chicken stock

Parmesan rind (optional)

cannellini

Lacinato kale, stemmed and chopped into 1” pieces (8 cups)

Parmesan,

parsley

In a Dutch oven or a large, heavy-bottomed pot, heat oil over medium heat. Add carrots, celery, onion, garlic, crushed red pepper, and 2 teaspoons salt. Strip leaves from rosemary sprig and add them to pot. Cook, stirring often, until vegetables are very soft, 20 to 25 minutes.

Add tomatoes, stock, and Parmesan rind (if using) and simmer, stirring occasionally, until tomatoes are slightly jammier and liquid is somewhat reduced, about 15 minutes. Add in beans and kale and simmer until kale is very soft, 10 to 15 minutes more. Add in bread and cook until bread has broken down and soup is thick, about 10 minutes more. Adjust seasoning as needed.

To serve right away, top with Parmesan, a drizzle of olive oil, parsley, and more red pepper flakes.

To make ahead, let cool in pot, then refrigerate for up to 3 days. Reheat soup over medium heat when ready to serve. If it has thickened too much, simply add a little water or stock to loosen.

https://streaming.hearstdigitalstudios.com/0e846709-d1d5-4729-b57b-4368dabf2290/video_rover_16x9_1080p_hd_1656080790_49582.mp4

An easy Panzanella recipe that's perfect for summer with grilled bread and veggies.

The Perfect Grilled Summer Panzanella

This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!

Tuscan White Bean and Kale Soup (Ribollita)

extra virgin olive oil

leek,

carrot,

celery ribs, diced

garlic cloves, finely chopped

red chilli flakes

250 g (1/2 lb) cherry tomatoes, halved

thyme,

rosemary,

cavolo nero (Tuscan kale), stems removed, shredded

fresh parsley, chopped

Salt and pepper

Heat the olive oil in a large heavy...

Heat the olive oil in a large heavy bottom pot and saute the leek, carrot and celery for 8-10 minutes over medium heat until they soften.

Stir in the garlic and red chilli flakes...

Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant. Add the cherry tomatoes and cook for 3-5, stirring occasionally, until they start to break down.

Next, stir in the fresh thyme and rosemary,...

Next, stir in the fresh thyme and rosemary, then add the beans and veggie stock. Stir to combine and bring the soup to a boil.

Lower the heat and simmer for 15 minutes...

Lower the heat and simmer for 15 minutes with a lid on, then stir in the cavolo nero. Put the lid back on and continue to simmer for another 5 minutes until the kale wilts.

Stir in the fresh parsley, season to taste,...

Stir in the fresh parsley, season to taste, and serve with crusty bread.

https://mediavine-res.cloudinary.com/video/upload/nxwfji3khdgbr9xknwkp.mp4

Ribollita, a beautifully thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread. One of my favorites.

celery stalks, chopped

garlic, chopped

red onion, chopped

red pepper flakes

white beans

/ 8 oz / 225 grams crustless loaf of bread

+ teaspoons fine grain sea salt

well-chopped oily black olives

In your largest thick-bottomed pot over medium heat combine the olive oil, celery, garlic, carrot, and red onion. Cook for 10 -15 minutes sweating the vegetables, but avoid any browning. Stir in the tomatoes and red pepper flakes, and simmer for another 10 minutes or so, long enough for the tomatoes to thicken up a bit. Stir in the cavolo nero, 3 cups of the beans, and 8 cups / 2 liters water. Bring to a boil, reduce the heat, and simmer until the greens are tender, about 15 minutes.

In the meantime, mash or puree the remaining beans with a generous splash of water - until smooth. Tear the bread into bite-sized chunks. Stir both the beans and bread into the soup. Simmer, stirring occasionally, until the bread breaks down and the soup thickens, 20 minutes or so. Stir in the salt, taste and add more if needed. Stir in the lemon zest.

Serve immediately, or cool and refrigerate overnight. Serve reheated, or "ribollita" meaning reboiled, the next day ladled into bowls. Finish each serving with a drizzle of olive oil and some chopped olives.

Ribollita is a hearty vegan pottage, full of seasonal vegetables, and bulked out with bread. Easy to make and incredibly frugal, it&#039;s perfect for chilly days!

Easy and Comforting Ribollita (Tuscan Bread Soup)

olive oil (,

onion (, sliced)

carrot (, washed and cut into bite-sized chunks)

g celery (,

bay leaves

sea salt

garlic (, smashed)

potatoes (, washed and cut into bite-sized chunks)

leek

tbsp tomato purée (tomato paste) (,

cabbage

chard (,

800 g canned cannellini beans ((do not drain!))

black pepper (,

In a large saucepan, gently fry the onion, carrot, celery, bay, rosemary, and a pinch of sea salt in 2 tbsp oil over a medium heat for 10 minutes.

Add the garlic, potatoes, leek, and remaining oil, and continue to cook for another 10 minutes, stirring occasionally.

Add the tomato purée mixed with water, and the cabbage, kale, and chard, and stir well.

Tip the entire contents of 1 can of beans into a blender or food processor, plus the aquafaba from the other can, and 1.5 litres (6 cups) broth. (Set the drained beans aside for now.)

Blend for a few seconds, until you have a smooth bean broth (broda dei fagioli). Stir half of this into the pan.

Bring the soup to the boil, then reduce the heat, and simmer for around 2 hours, occasionally stirring in more bean broth until it&#39;s used up.

When the vegetables are cooked, and the soup is creamy, stir in the rest of the beans, plus the bread.

Cover, and set aside to rest for around 30 minutes, before serving into bowls, and seasoning with a few grinds of black pepper and a drizzle of extra virgin olive oil.

Store any leftovers in an airtight container in the &#39;fridge for up to a week.

Oh, I love this!  It's absolutely my kind of hearty comfort food and will be on the menu very soon.

Well I've made ribollita so often now, I think of it as an old friend. It's different every time of course, but always so good. We seem to get quite a lot of cavil nero in our veg box and we had masses of white beans from the runners in our garden this year. So you can guess what the two principal ingredients we've been using this autumn are. NOT cannellini beans.

I grew up eating ribollita and I don't think we ever put cabbage in it (always escarole, chard, beet greens, spinach).  My Nonna also put a lot more tomato in it, probably because she canned so much of them.  I remember the bread being as hard as a rock before it was added to the soup, and she always put in the rinds from parmesan (though, our family now uses FYH vegan parm and a healthy sprinkle of nooch).  My mom would sprinkle fresh parsley on our bowls to keep it tasting "fresh" , but she always made the soup the day before we ate it.   I still make it the way my family makes it, by throwing in whatever veg happens to be sitting around.  I've never blended the beans with the stock, though, so I'm definitely doing that.  I can't wait to try your version!

At last it is (nearly) winter here so out came this recipe.  I have been desperate to try it since I first saw it last summer ... and, oh, what a warming and hearty treat.  It made heaps - in fact there were four of us for dinner last night, one had three helpings, the rest of us had two helpings each and there is still some left over for today.  Many many thanks for this recipe.

That sure does look like a nice and cozy dish for this freezing weather!

I've never made ribollita so I will totally take your word on how to cook it and would now not dream of adding any sort of toasted bread - hahaha, you did make me laugh. We used to grow various kale on our plot until the deer got in and we had to give up growing just about anything. Now we have a garden. I doubt we'll manage to get it organised enough this year to grow anything much, but there is hope for next year. We will have kale again!

I know italian bread salad, but never thought about soup. I can imagine it with a yummy Ciabatta &lt;3 Love to try this one ?

This looks delicious.  Unfortunately it is high summer here just now so I will have to leave it for a couple of months before I give it a try.

Ribollita is a Tuscan soup that&#39;s filled with beans and vegetables and thickened with bread. Made with simple ingredients, this classic Italian dish is a hearty, comforting meal in a bowl.

sourdough bread

extra-virgin olive oil (plus more for serving)

celery fennel bulb (diced)

garlic

beans

Parmesan rind (plus grated cheese for serving)

(8-ounce) bunch lacinato kale, stemmed, leaves torn

If using fresh bread, preheat the oven to 350°F and line a baking sheet with parchment paper.

Spread the bread in an even layer on the baking sheet and bake for 10 to 20 minutes, or until dry. Set aside.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.

Add the garlic, rosemary, and wine. Stir, then add the tomatoes, broth, beans, and Parmesan rind. Cover and simmer for 20 minutes.

Uncover and remove the Parmesan rind. Stir in the kale and cook for 5 minutes, or until wilted. Stir in half the bread and season to taste. If you like a thicker ribollita, add more bread.

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