Discover the authentic recipe for Ribollita, a classic Italian winter soup. This hearty and deeply flavorful dish is made with a variety of vegetables and cannellini beans, perfect for warming you up. It's also a budget-friendly option as you can use up leftover vegetables. Recreate authentic Italian cuisine at home with this chef-taught technique.
Ingredients
Main Ingredients (6-8 servings)
- Cannellini Beans 500g
- Cavolo Nero (Tuscan Kale) 300g
- Cabbage 300g
- Bietola (Swiss Chard) 200g
- Tomatoes 250g
- Potatoes 200g
- Celery 60g
- Carrots 60g
- Onion 150g
- Garlic 2 cloves
- Dried Baguette (as needed)
Seasonings
- Tomato Paste 1 tbsp
- Pecorino Cheese (to taste)
- Parmesan Cheese (to taste)
- Vegetable Broth (as needed)
- Olive Oil (as needed)
- Salt (to taste)
- Pepper (to taste)
- Rosemary (as needed)
Steps
- Finely chop 2 cloves of garlic after removing the core, leaving a slightly chunky texture.
- Chop 150g of onion, 60g of carrots, and 60g of celery into bite-sized pieces.
- Remove the tough stems from 300g of Cavolo Nero and finely chop them.
- Roughly chop the leaves of 300g of Cavolo Nero.
- Cut 200g of Bietola into manageable pieces, if available.
- Remove the core from 300g of cabbage and chop it roughly.
- Cut 200g of potatoes and lightly rinse, then drain.
- Chop 250g of tomatoes.
- Dissolve 1 tbsp of tomato paste in a small amount of water.
- Soak 500g of cannellini beans overnight, then cook them until tender with rosemary and garlic.
- Heat olive oil in a pot over medium heat. Add the chopped garlic, onion, carrots, celery, and finely chopped Cavolo Nero stems and sauté until softened.
- Add the Cavolo Nero leaves, Bietola, cabbage, and chopped tomatoes to the pot and continue to sauté.
- Stir in the dissolved tomato paste.
- Once the vegetables have wilted, add the drained potatoes and lightly sauté.
- Pour in vegetable broth (or water) to cover the ingredients. Cover the pot and simmer for approximately 30 minutes. (Key tip!) Be careful not to add too much liquid, as it should be just enough to soak into the bread.
- After simmering, season with salt and pepper to taste.
- Add about half of the cooked cannellini beans to the pot, leaving some intact.
- Transfer the remaining cannellini beans to a blender with some of the soup and blend until smooth.
- Stir the pureed beans back into the pot. (Key tip!) Adding the beans creates the signature deep flavor and color of Ribollita.
- Line bowls with dried baguette slices and ladle the hot Ribollita generously over them.
- Drizzle with olive oil. For an extra touch, you can top with Parmesan cheese and/or Pecorino cheese and bake briefly.
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