How to Make Ribollita | Hearty Tuscan Bean, Bread and Vegetable Soup

Let me show you how to make ribollita! You can find metric and imperial measurements below! Ribollita is a hearty and delicious bean, bread and vegetable soup that originates from the Tuscany region of Italy. It’s the perfect comfort food for this time of the year and it’s super customisable too. Add in your favourite root vegetables, pancetta or sausage, or add some heat to this soup with the addition of dried chilies or a peperoncino! I bet you and your family will love my ribollita recipe!

My step-by-step soffritto recipe: https://www.youtube.com/watch?v=BWShj6dOS-4
My homemade chicken stock recipe: https://www.youtube.com/watch?v=19_q5hilMOo
How to make chickpea pasta (pasta e ceci): https://www.youtube.com/watch?v=tFGX6GY20qQ

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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰

3 tbsp. (45 ml) olive oil
1 red onion, finely chopped
2 carrots, finely chopped
1 stick of celery, finely chopped
2 medium potatoes, peeled and chopped into small cubes
1 clove of garlic, roughly chopped
1 large sprig of rosemary (or 1 tbsp. dried rosemary)
2 bay leaves
1 tbsp. (15 grams) tomato paste
parmigiano reggiano rind (optional)
4 1/4 cups (1 litre) chicken stock, vegetable stock or water
14 oz. (400 grams) tinned tomatoes
14 oz. (400 grams) white beans
3 1/2 – 4 cups (250 grams) cavolo nero
a good quality, crusty bread that’s gone stale (ideally)
1 clove of garlic, to rub on the bread
q.b. olive oil, to drizzle over the bread
1/8 cup (15 grams) parmigiano reggiano, finely grated
a splash of red wine or apple cider vinegar
salt, to taste
pepper, to taste

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Chapters:

0:00 – Preparing the soffritto
0:50 – Preparing the potatoes and garlic
1:49 – Adding in the aromatics, stock and tomatoes
2:57 – What beans to use and how to prepare them
4:25 – What bread to use and how to prepare it
5:16 – Adding in the beans and cavolo nero
5:52 – Assembling the ribollita soup
7:30 – Serving

#italianrecipe #italianfood #soup