Authentic Italian Ribollita Recipe

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Craving a comforting and hearty soup? This Italian ribollita is a classic dish that combines the richness of beans, fresh vegetables, and day-old bread, creating a beautiful symphony of flavors. It’s not just food; it’s a warm embrace in a bowl that brings traditional Italian cooking to your table. Perfect for using up leftovers, this recipe transforms simple ingredients into a truly satisfying experience.

What makes ribollita special is its rustic nature. Each spoonful is packed with wholesome goodness, from the tender veggies to the creamy beans, all enveloped in a rich, savory broth. Whether you’re looking to warm up on a chilly evening or wanting a meal that makes the most of your pantry staples, this dish delivers on all fronts.

The Heart of Italian Comfort Food

Ribollita is a thick and hearty soup that boasts a delightful blend of seasonal vegetables, cannellini beans, and crusty bread. It’s known for its robust flavor and satisfying texture, making it an ideal choice for cozy meals with family and friends.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup kale or Swiss chard, chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 2 cups day-old bread, torn into pieces
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions

1. Heat Olive Oil: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
2. Add Garlic and Zucchini: Stir in the minced garlic and diced zucchini, cooking for another 2-3 minutes until fragrant.
3. Incorporate Greens and Beans: Add in the chopped kale or Swiss chard and the cannellini beans. Stir to combine.
4. Pour in Broth: Pour in the vegetable broth and bring to a simmer. Season with dried thyme, salt, and pepper.
5. Add Bread: Once the soup is simmering, stir in the torn day-old bread. Allow it to cook for about 10 minutes until the bread has softened and the soup has thickened.
6. Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Enjoy hot with a drizzle of olive oil.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutrition Information

• Servings: 4 bowls
• Calories: 300kcal
• Fat: 10g
• Protein: 12g
• Carbohydrates: 40g

For more unique internationally-inspired comfort foods to chase away the holiday blues, visit our article, 15 Cozy Garden-Inspired Winter Comfort Foods from Around the World.