Tuscan Ribollita Soup
Introduction
Ah, the joys of making a comforting soup! If you’re anything like me, there’s just something so heartwarming about a pot bubbling away on the stove. This recipe captures all those cozy feels, with layers of flavor and the sort of warmth that hugs you right back. Whether you’re having a rough day or just want to treat the family to something hearty, this cannellini bean soup is sure to do the trick. Plus, it’s flexible enough to work with what you’ve got—so let’s dive right into the ingredients!
Detailed Ingredients with Measures
1/4 cup olive oil, plus extra for drizzling
1 large onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon crushed red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
6 cups vegetable broth or chicken broth
1 cup dried cannellini beans (or 2 1/2 cups canned, drained and rinsed)
1 large potato, peeled and diced
2 cups chopped cavolo nero or kale, tough stems removed
4 cups chopped day-old crusty bread, preferably Tuscan bread or sourdough
Salt and freshly ground black pepper to taste
Grated Parmesan cheese, for serving (optional)
Prep Time
Now, let me tell you, the prep time is where things get real! If you’re using dried beans (which I totally recommend for that extra tenderness), give yourself a good overnight soaking session. I always forget this part, and then it’s a mad dash trying to cook them quickly—trust me, don’t be like me! For those canned beans, you get to skip this step entirely, which is a win in my book!
Cook Time, Total Time, Yield
So, once everything is prepped, the cooking begins. This soup takes about 30 minutes to simmer, and when it’s all said and done, you can expect about an hour of total time, depending on your veggie chopping speed! And this recipe serves about 6-8 people—perfect for sharing with friends or stashing some leftovers in the fridge for those busy days. Just remember, the longer it sits, the better those flavors mingle!
So roll up your sleeves, put on that apron (who am I kidding, I usually just wear an old t-shirt), and let’s create something that makes your kitchen smell like a cozy Italian kitchen. Get ready for some warmth, both in your bowl and your heart!
Detailed Directions and Instructions
Step 1: Prepare the Beans
If you’re using dried cannellini beans, you’ll need to put in some extra effort. Rinse those beans like you’re giving them a little spa day and soak them overnight in plenty of water. The next day, drain them and toss them in a pot. Cover with fresh water and bring it to a boil. Then, let them simmer for about an hour until they’re tender. Once done, drain and set aside. If you’re going for the canned option, just drain and rinse those bad boys. Easy peasy!
Step 2: Sauté the Veggies
Grab your large, heavy-bottomed pot or Dutch oven and heat 1/4 cup of olive oil over medium heat. When it’s shimmering like it’s ready for action, toss in the chopped onion, celery, and carrots. Cook while stirring occasionally for about 8-10 minutes until those veggies are softened and smell amazing. Trust me; your kitchen will start to feel like a cozy restaurant.
Step 3: Add the Flavor
Now it’s time for the magic! Stir in the minced garlic, tomato paste, dried thyme, rosemary, and if you’re feeling a little spicy, add the crushed red pepper flakes. Cook it all together for another 2 minutes, letting those flavors mingle and fill your kitchen with yumminess.
Step 4: The Base Broth
Pour in that can of crushed tomatoes and your choice of vegetable or chicken broth. Bring everything to a boil! It’s like a party in your pot.
Step 5: Combine the Beans and Potatoes
Once boiling, add the cooked cannellini beans, diced potato, and throw in a pinch of salt. Lower the heat and let it simmer gently for about 30 minutes. You’ll know it’s ready when the potato is fork-tender. It’s a good time to sip on some wine if you’ve got it!
Step 6: Add the Greens
Time to make it healthy! Stir in the chopped cavolo nero or kale, and let it cook for another 10 minutes. You’ll see the greens wilt beautifully—such a vibrant sight!
Step 7: Bread it Up
Toss in the chopped day-old crusty bread, stirring it to combine. Let the soup simmer for a few more minutes until the bread starts breaking down and thickening your rustic soup. You can visually witness the transformation!
Step 8: Taste and Adjust
Take a moment to taste what you’ve created. Adjust the seasoning with salt and black pepper to your liking. This is your masterpiece—make it sing!
Step 9: Serve it Right
Ladle the soup into bowls, and for that extra touch, drizzle it with more olive oil. If you’re feeling extra fancy, sprinkle on some grated Parmesan cheese. Voila! You’ve made something delicious!
Notes
Ingredient Swap
If you can’t find cavolo nero, kale works just fine. It’s super versatile.
Storing Leftovers
This soup gets even better the next day! Store in an airtight container in the fridge for up to 3 days, or freeze for those busy nights.
Thick vs. Thin
If you prefer a thinner soup, add a bit more broth before serving. Don’t be afraid to tweak it until it’s just right for you!
Enjoy the cooking chaos and the perfect imperfections that make your dish truly yours!
Cook techniques
Sautéing the Aromatics
Start by gently cooking the chopped onions, celery, and carrots in olive oil over medium heat. Take your time here; letting these veggies soften slowly is like building the flavor foundation of the soup. Stir occasionally so nothing sticks or burns—burnt bits will make your soup bitter, and no one wants that.
Blooming Spices and Tomato Paste
Once the veggies are soft, toss in the minced garlic, tomato paste, and dried herbs. Cook this mixture for a couple of minutes until it smells heavenly. This step really wakes up the spices and deepens the tomato’s flavor. I’ve accidentally skipped this before—big mistake, your soup ends up flat.
Simmering for Tenderness
After adding the crushed tomatoes and broth, bring it all to a boil, then lower to a gentle simmer. This slow simmering softens the potatoes and lets all flavors blend together beautifully. When I’m distracted and crank the heat too high, the potatoes get mushy instead of tender. So keep it gentle!
Incorporating Greens at the Right Time
Add your kale or cavolo nero last so they stay tender but not overcooked. I once left them in way too long, turning the greens into something more like soggy seaweed—lesson learned. Stirring them in toward the end keeps the soup vibrant and fresh.
Using Bread to Thicken
Throwing in day-old crusty bread at the end is a genius way to thicken the soup naturally. It absorbs all that good broth and softens into a perfect texture. If you forget to stir enough though, you’ll end up with clumps—not terrible, but definitely less lovely. A little olive oil drizzle at the end really finishes it off nicely.
FAQ
Can I use canned beans instead of dried? How do I adjust?
Absolutely! Canned beans are a great shortcut. Just drain and rinse them well before adding to the soup at the same stage you would add cooked dried beans. No simmering needed with canned, so toss them in when the potatoes go in to warm through.
Do I have to soak the dried beans overnight?
Soaking helps speed up cooking and makes beans easier to digest, but if you forget to soak, you can still cook them longer—just keep an eye on them and add water as needed. Been there, done that, and sometimes I have zero patience for overnight plans.
What if I don’t have cavolo nero or kale? Can I use spinach or other greens?
Spinach works in a pinch, but it cooks much faster and wilts to a softer texture. You’ll want to add it in the last few minutes so it doesn’t disappear entirely. Other hearty greens like Swiss chard or collards can also work—just adjust cooking times accordingly.
How do I prevent the soup from becoming too thick or too thin?
For thinner soup, add more broth or water until it’s your desired consistency. If it’s too thin, letting it simmer uncovered a bit longer helps evaporate excess liquid. Adding more bread also thickens it naturally, so balance between bread and broth is key. I’ve ruined batches by adding too much bread too soon—then it’s bread soup, not soup soup.
Can I make this soup ahead of time? Does reheating change the texture?
This soup actually gets better after a day or two—the flavors mellow and blend nicely. Just know the bread absorbs more liquid, so it thickens even more upon reheating. You might need to add a splash of broth or water when warming it up. It’s a forgiving soup for leftovers, which is a lifesaver on hectic days!
Is Parmesan cheese necessary?
Not at all! It adds a lovely nutty, salty kick if you’re into that, but the soup is tasty on its own. If you’re avoiding dairy, just skip it or drizzle a bit of extra olive oil instead. I love that little cheesy sprinkle, but honestly, it’s totally optional.
Conclusion
This hearty soup is not just a meal; it’s a warming hug in a bowl! The combo of fresh veggies, creamy cannellini beans, and crusty bread creates a cozy experience that just feels like home. Plus, you can customize this recipe to fit what you have on hand or what you’re in the mood for. Whether it’s a chilly evening or just a day when you need some comfort, this soup is sure to please. Don’t be surprised if you find yourself going back for seconds—or thirds—because it’s that good! And hey, even if things get a little messy in the kitchen or the soup isn’t as thick as an Italian grandma’s, remember that the best meals often come with a side of laughter and a sprinkle of love.
White Bean and Spinach Soup
Swap the kale for fresh spinach and toss in a dash of nutmeg for a twist! This lighter option brings in the vibrant green that feels like spring on a chilly day.
Chickpea and Quinoa Medley
Replace the cannellini beans with chickpeas and add some cooked quinoa for a protein-packed punch. The texture is delightful, and you can play with spices like cumin and coriander for an extra kick.
Ratatouille Inspired Soup
Use chopped zucchini, eggplant, and bell peppers alongside the tomatoes for a ratatouille flair. It’s colorful and even more packed with flavors. Just imagine the vibrant presentation!
Spicy Sausage and Kale Soup
Add some crumbled spicy sausage for those days when you want something a little heartier. The added spice pairs perfectly with the greens and gives it a nice depth. Who doesn’t love a bit of heat?
Sweet Potato and Coconut Soup
For a sweeter twist, switch out the potato for diced sweet potatoes and add a can of coconut milk. This fusion gives the soup a creamy texture and a hint of tropical vibes. So comforting!
Minestrone Twist
Want to make it a minestrone? Just throw in some pasta and whatever leftover veggies are lurking in your fridge. This is perfect for clearing out the pantry, and nothing goes to waste!
Greek-inspired Bean Soup
Add some diced tomatoes, black olives, and a sprinkle of feta cheese on top. It’s like a Greek salad meets hearty soup. Yum!
Feel free to mix and match these suggestions based on what you love or what’s handy in your kitchen. The joy of cooking comes from experimenting and making it your own. So roll up those sleeves, and let’s get cooking!
