Best 2 Ribollita Tuscan Bread Soup Recipes

Ribollita is a traditional Tuscan bread soup, a hearty and flavorful dish that is a staple of Italian cuisine. It is made with a variety of vegetables, such as kale, carrots, celery, and onions, simmered in a savory broth. The addition of stale Tuscan bread adds a unique texture and flavor to the soup, making it a delicious and comforting meal. Ribollita is typically served hot, garnished with fresh herbs and grated Parmesan cheese, and is a great way to use up leftover vegetables and bread.

Check out the recipes below so you can choose the best recipe for yourself!

RIBOLLITA (TUSCAN BREAD SOUP)

Ribollita (Tuscan Bread Soup) image

Provided by Linda Richardson

Categories dinner, soups and stews, appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 11

Ingredients

3/4 cup dried cannellini or Great Northern beans
9 to 10 slices good-quality white bread, preferably stale
6 cups beef or chicken stock, de greased, or vegetable broth
5 to 6 large kale leaves, torn into two-inch pieces (about 3 cups)
2 large carrots, peeled and chopped
2 to 3 medium potatoes, peeled and diced
1 large garlic clove, peeled and minced
Salt, if desired
Freshly ground black pepper
1/3 cup olive oil
Freshly grated imported Parmesan, preferably parmigiano reggiano, or Romano cheese

Steps:

Sort, wash and drain the beans. Soak overnight in enough water to cover by 2 inches. Alternatively, quick-soak the beans by boiling them for 5 minutes in the same amount of water. Remove from heat and let stand, covered, for 1 hour.
Drain the beans and put them into a saucepan with 1 1/2 quarts of cold water. Bring the beans to a boil, lower the heat and simmer, partially covered, for 45 minutes or until tender, but not mushy. Drain.
Toast the bread lightly; it should not be dark brown. Cut each slice into 4 pieces. Set aside in a dry place, such as an unheated gas oven.
Bring the stock to a boil in a 4-quart saucepan and add the kale. Reduce the heat and simmer for 10 minutes. Add the carrots and cook for 10 minutes. Add the potatoes, garlic and beans and let simmer for about 5 minutes, or until the potatoes are barely tender. Add salt and pepper to taste.
Preheat oven to 350 degrees.
Ladle a layer of soup into a 10- cup ovenproof casserole. Cover the soup with a single layer of toast squares. Drizzle 1 tablespoon of olive oil over the toast. Repeat with the remaining soup and toast and more of the oil, ending with a layer of soup. Push the toast gently with a spoon to insure that it is submerged. Drizzle the rest of the oil over the top.
Cover and bake for 40 minutes; for a firmer-textured soup, uncover for the last 20 minutes. Serve with grated cheese on the side.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 15 grams, Carbohydrate 50 grams, Fat 21 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 5 grams, Sodium 856 milligrams, Sugar 6 grams, TransFat 0 grams

TUSCAN BREAD AND VEGETABLE SOUP (RIBOLLITA)

Tuscan Bread and Vegetable Soup (Ribollita) image

Make and share this Tuscan Bread and Vegetable Soup (Ribollita) recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 4h

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

4 cups homemade chicken broth (or a mix of half store-bought broth and half water) or 4 cups meat broth (or a mix of half store-bought broth and half water)
1/4 cup olive oil
2 tender celery ribs, chopped
2 medium carrots, chopped
2 garlic cloves, finely chopped
1 small red onion, chopped
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 1/2 lbs peeled seeded chopped fresh tomatoes (or 1 1/2 c. canned Italian peeled tomatoes with their juice, chopped)
3 cups drained cooked cannellini beans
2 medium boiling potatoes, peeled and diced
2 medium zucchini, chopped
1 lb cabbage (about 4 cups) or 1 lb kale, thinly sliced (about 4 cups)
8 ounces green beans, trimmed and cut into bite-size pieces
salt
fresh ground black pepper
8 ounces day-old Italian bread, thinly sliced
extra-virgin olive oil
red onion, very thin slices (optional)

Steps:

Prepare the broth, if necessary.
Then, pour the olive oil in a large pot.
Add the celery, carrots, garlic, onion, and herbs.
Cook, stirring frequently over medium heat until the celery and other aromatics are tender and golden, about 20 minutes.
Add the tomatoes and cook 10 minutes.
Stir in the beans, remaining vegetables, and salt and pepper to taste.
Add the broth and water to just cover.
Bring to a simmer.
Cook gently, over very low heat, until the vegetables are tender, about 2 hours.
Let cool slightly.
When ready to serve, pour about 4 cups of the soup into a blender or food processor.
Puree the soup, then transfer it to a pot along with the remaining soup; reheat gently.
Choose a soup tureen or pot large enough to hold the bread and soup.
Place a layer of bread slices on the bottom.
Spoon on enough of the soup to cover the bread completely.
Repeat layering until all the soup is used and the bread is soaked.
Let stand at least 20 minutes; it should be very thick.
Stir the soup to break up the bread.
Drizzle with extra-virgin olive oil and sprinkle with the red onion.
Serve warm or at room temperature.

Nutrition Facts : Calories 327.7, Fat 9.6, SaturatedFat 1.6, Cholesterol 0.6, Sodium 884, Carbohydrate 48.8, Fiber 11.1, Sugar 10, Protein 14

Tips:

Use stale bread for a heartier soup. If you don't have stale bread, you can toast fresh bread in the oven until it is dry.
Don't be afraid to add more vegetables to the soup. Ribollita is a great way to use up leftover vegetables.
If you don't have any cannellini beans, you can use another type of white bean, such as navy beans or great northern beans.
Ribollita is a great soup to make ahead of time. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Serve ribollita with a drizzle of olive oil and a sprinkle of Parmesan cheese.

Conclusion:

Ribollita is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables and bread. If you are looking for a new soup to try, I highly recommend giving ribollita a try.