Soups & Stewsciaoflorentina5.0
Ribollita Recipe
A classic Tuscan Ribollita soup recipe made with seasonal vegetables, creamy white beans and kale then thickened with chunks of garlic bruschetta instead of the stale bread. It's best made ahead a day or two so the deep flavors get a chance to marry before reheating into a delicious meatless pot of goodness.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- colander
- pot
- skillet
📝 Preparation Steps
1
chop
2
Chop the leeks and add them to a large bowl of cold water. Allow all the sand and grit to sink to the bottom of the bowl. Using your hands or a slotted spoon scoop out the leeks, transfer to a colander and allow them to drain well.
leeks1.5 lb
3
saute
4
Preheat a heavy bottom soup put over medium heat. Add a light drizzle of olive oil and saute the leeks with a pinch of salt until wilted and all the moisture has evaporate. Add another light drizzle of olive oil and continue cooking until the leeks start to show a little caramelization around the edges. Stir in the chili pepper / chili flakes if using.
leeks1.5 lb
5
aromatics
6
Add the celery (+ carrot if using) and saute a few minutes until it starts to soften.
7
tomatoes
8
Meanwhile open the San Marzano tomatoes, transfer to a bowl and using your hand crush them just until a rustic texture is achieved. Add to the pot with the leeks together with the rosemary, thyme and bay.
leeks1.5 lb
9
beans
10
Open the can of beans, drain and rinse and lightly crush about half of them before adding to the soup pot together with the nutritional yeast and a good pinch of sea salt.
nutritional yeast (optional but recommended)2 Tbsp
11
boil
12
Pour in the water and bring to a gentle boil. Partially cover with a lid and cook for a good 35 to ⏱️ 45 minutes.
13
kale
14
Stir in the chopped kale and cook a few more minutes just until wilted. Remove from heat and adjust seasonings to taste with more sea and chili flakes. Discard the sprigs from rosemary and thyme at this point.
15
Make the Bruschetta
16
bruschetta
17
Grill your bread slices on a hot cast iron skillet until nice grill marks show on both sides. Generously rub both sides with the garlic clove and brush with olive oil. Sprinkle with coarse sea salt.
18
parsley
19
Tear a couple of slices of the bruschetta over the pot of soup and let it soak some of the broth while infusing it with a garlicky salty layer of flavor. Sprinkle with the fresh parsley.
20
serve
21
Ladle the ribollita into bowls then tear a few more pieces of bruschetta on top of each individual bowl. Serve hot!
Nutrition Facts
calories
499 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
11 g
sugar Content
13 g
sodium Content
570 mg
protein Content
20 g
carbohydrate Content
84 g
saturated Fat Content
2 g
unsaturated Fat Content
9 g
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