Best 2 Ribollita Tuscan Bean Soup Recipes

Ribollita is a hearty Italian soup that is perfect for a cold winter day. It is made with a variety of beans, vegetables, and bread, and is typically cooked in a large pot over a long period of time. The resulting soup is thick, flavorful, and packed with nutrients. This Tuscan specialty is a delicious and economical way to use up leftover vegetables and bread.

Here are our top 2 tried and tested recipes!

TUSCAN BEAN SOUP (RIBOLLITA)

Tuscan Bean Soup (Ribollita) image

This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.

Provided by AJ Lombardi

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

¼ cup olive oil
1 large onion, sliced
4 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, crushed
2 zucchini, sliced
4 (14 ounce) cans vegetable stock
1 (15 ounce) can cannellini beans
1 (14 ounce) can chopped tomatoes
1 cup chicken stock
¼ cup pesto
salt and ground black pepper to taste
1 tablespoon olive oil
1 (16 ounce) bag fresh spinach

Steps:

Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 31.5 g, Cholesterol 4.2 mg, Fat 17.7 g, Fiber 9.1 g, Protein 10.3 g, SaturatedFat 2.9 g, Sodium 1136.8 mg, Sugar 10.3 g

RIBOLLITA (TUSCAN BEAN SOUP)

RIBOLLITA (TUSCAN BEAN SOUP) image

Categories Soup/Stew Bean Vegetable Stew Fall

Number Of Ingredients 17

Ingredients

1 cup Great Northern/white beans
water
1/4 c. onion, minced
1 t garlic, minced
3 T olive oil
1 c celery, finely chopped
1 c carrots, finely chopped
2 c tomatoes, seeded and chopped (prefer Roma)
1 T parsley, minced
1 1/2 t salt
1 t rosemary
1 t oregano
1/2 t thyme
1/8 t black pepper
4 c cabbage, thinly sliced ( savoy)
parmesan cheese
garlic croutons

Steps:

1. Soak beans overnight or use quick soak method. 2. Saute onion and garlic in a Dutch oven until hot. Add celery, carrots and cook until vegetables are barely tender (about 3 minutes). Add remaining ingredients; cook about 5 minutes, until tomatoes soften. 3. Add 4 c water and beans. Bring to a boil, then simmer, covered, for about an hour, or until beans are tender. 4. Serve topped with parmesan cheese and garlic croutons.

Tips for Making Ribollita Tuscan Bean Soup:

1. Use high-quality ingredients: Fresh vegetables, flavorful beans, and a rich broth are essential for a delicious ribollita. 2. Don't skip the overnight rest: This allows the flavors to meld and deepen, resulting in a more complex and satisfying soup. 3. Use a variety of beans: Different beans offer different flavors and textures, so using a mix is ideal. Popular choices include cannellini, borlotti, and kidney beans. 4. Simmer the soup low and slow: This helps the flavors develop and the beans to soften without breaking down. 5. Add the greens at the end: This prevents them from becoming overcooked and losing their vibrant color and flavor. 6. Serve with crusty bread or crostini: This is the perfect way to soak up the delicious broth and enjoy every last bite.

Conclusion:

Ribollita Tuscan bean soup is a hearty, flavorful, and satisfying dish that is perfect for a cold winter day. With its simple ingredients and easy-to-follow steps, this soup is a great option for home cooks of all levels. So next time you're looking for a delicious and comforting meal, give ribollita a try. You won't be disappointed!