Looking for a go-to soup for the Fall/Winter months? A “this reminds me of home” soup? A soup that says “comfort food?” Tuscan Ribollita will cover all your bases – along with your food vices. Vegetarian? You’re in luck! Vegan? Skip the Parmesan. Gluten-free? No bread for you! A meat-eating, gluten-hoarding, cheese lover? Go hog wild! Add Italian Sausage to your soup and sprinkle Parmesan on your crusty Italian bread. No matter what your dining habits, this soup will satisfy.
Ribollita in Italian means “boiled again.” Traditionally, Ribollita is made from a leftover soup such as Minestrone (although Ribollita has no pasta in it.) The leftover soup would be “reboiled” and made new with the addition of stale bread. I have seen many renditions of this soup and you can feel free to add what makes you happy. It took me a few tries to reach this version. I have made this soup well over 100 times and can say it is truly my favorite soup, hands down. It always hits the spot for me. I make a huge pot and it lasts the week through (if meat is used, it won’t keep as long). Don’t eat it the first day. The flavors melt together and it tastes better the second day. And third. And fourth 🙂
My soup on the stove, simmering. It looks so good!
The Hubby likes it with bread and parm.
2 cans Cannellini Beans, rinsed and drained
1 large onion, chopped
2-3 leeks, chopped
One cup diced carrots
One cup diced celery
One tablespoon minced garlic (the kind in the jar works for me!)
One to Two tablespoons crushed rosemary (see note*)
One large can (28 oz) whole peeled tomatoes with juice, diced
Savoy Cabbage, one head, cored and cut into 1/4 inch wide strips to make 2-3 cups
8-10 small golden potatoes, quartered
2 zucchinis, diced (I don’t peel them)
Red Swiss Chard – cut away stems and hard centers, cut up to make 1 1/2 to 2 cups (you can also use Green Swiss Chard)
Four cups water
32 oz box (or equal number of cans) of chicken broth (I use a “light and fat free” version by College Inn)
Red Pepper Flakes (optional)
In a large soup pot, use about 1/4 of the broth to sautè the chopped onion, leeks, celery and carrots. Sautè until soft. Add minced garlic and rosemary. *Note about rosemary: Use whole, dried rosemary. To crush it put it in a plastic baggie and use a can or something heavy to crush it.
Add four cups water, four cups broth, tomatoes, beans, and cabbage. Bring to a boil, then reduce heat, cover and simmer one hour.
Add potatoes, chard, and zucchini. Simmer covered for 45 minutes to one hour (more is fine!)
Soup tastes best served the next day and keeps in the refrigerator for up to one week (meat versions less). Serve with crusty parmesan bread, or sprinkle parm right on your soup. I also add red pepper flakes to mine for a kick.
I would love to hear from you with YOUR version of Tuscan Ribollita.