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Ingredients

Adjust Servings:
Yellow Onions – 1
Carrots – 3
Celery – 2 stalks
Garlic – 8 cloves
Kale – 2 bunches
Parmesan – to taste
Tomatoes – 1 ⅛ lb (500 g)
Bread – 5 ¼ oz (150 g)
Sunflower Oil – 2 fl oz (60 ml)
Salt – to taste
Canned Beans – 1 ⅛ lb (500 g)
Tomato Juice – 5 fl oz (150 ml)
Ground Red Pepper – 1 tsp
Paprika – to taste
Water – 5 fl oz (150 ml)

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Ribollita

Ribollita

Features:
  • Spicy
Cuisine:
  • 45 min
  • Serves 5
  • Medium

Ingredients

  • Yellow Onions – 1
  • Carrots – 3
  • Celery – 2 stalks
  • Garlic – 8 cloves
  • Kale – 2 bunches
  • Parmesan – to taste
  • Tomatoes – 1 ⅛ lb (500 g)
  • Bread – 5 ¼ oz (150 g)
  • Sunflower Oil – 2 fl oz (60 ml)
  • Salt – to taste
  • Canned Beans – 1 ⅛ lb (500 g)
  • Tomato Juice – 5 fl oz (150 ml)
  • Ground Red Pepper – 1 tsp
  • Paprika – to taste
  • Water – 5 fl oz (150 ml)

Recipe

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Ribollita is a peasant soup native to central Italy. In Tuscany, they have been making it since the Middle Ages. We must give proper respect to this dish: the recipe is so successful that it has not changed much over many centuries. Today, we will tell you how to fix one of the oldest dishes in European cuisine.

Defining ribollita is tricky: yes, it is a soup featuring common vegetables available to everyone. However, the croutons make the starter so filling that you no longer want to have the main course.

Ribolitta recipe includes the so-called black cabbage or Italian kale (cavolo nero), but you can substitute it for savoy cabbage. We used regular kale, which has a bright taste and a large number of nutrients. No wonder they call it a superfood!

Steps

1
Done

Fry chopped onions, carrots, halved garlic cloves, and celery in vegetable oil.
2
Done

Season with salt, add grated tomatoes and beans, 1 oz (30 g) of Parmesan, water, and tomato juice.
3
Done

Bring vegetables to a boil and add chopped kale. Top the dish with bread cubes (preferably a little stale or oven-dried).
4
Done

Sprinkle the bread with a couple of tablespoons of vegetable oil and pop in the oven for 15 minutes at 445 °F.
5
Done

Serving sprinkled with olive oil and grated Parmesan.

To make the dish even more flavorful, use Parmesan or Pecorino. Traditionally, they serve bread soup with dry red wine, and before serving, sprinkle it with extra cheese.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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