Rustic Ribollita With Seasonal Vegetables

Rustic Ribollita is a hearty Tuscan soup that embodies the essence of Italian comfort food. Traditionally made with leftover bread, this dish is perfect for showcasing seasonal vegetables and makes for a filling meal. The rich, flavorful broth combined with the texture of the vegetables creates a delightful experience that warms the soul.

The beauty of ribollita lies in its versatility; you can adjust the ingredients based on what you have on hand or what's in season, making it a sustainable choice for any kitchen. This dish isn't only delicious but also healthy, packed with nutrients from the vegetables and beans. The use of stale bread adds a unique thickness to the soup, while the olive oil provides a rich depth of flavor.

Ribollita is best enjoyed with a drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese, making it a wholesome dish perfect for family dinners or gatherings with friends.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups kale or Swiss chard, chopped
• 4 cups stale bread, torn into pieces
• Salt and pepper to taste
• Fresh basil for garnish
• Grated Parmesan cheese for serving

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, stirring occasionally until the vegetables soften, about 5-7 minutes. This aromatic base will lay the foundation for your ribollita.
2. Stir in the minced garlic and cook for an additional minute until fragrant. Then add the diced zucchini and green beans, cooking for another 5 minutes to allow the vegetables to soften slightly.
3. Pour in the diced tomatoes and vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
4. Add the cannellini beans and chopped kale to the pot, stirring to combine. Simmer for another 10-15 minutes until the kale is tender and the beans are heated through.
5. Stir in the torn pieces of stale bread, allowing them to soak up the broth and thicken the soup. Season with salt and pepper to taste and let it simmer for an additional 5-10 minutes.
6. Serve the ribollita hot, garnished with fresh basil and a sprinkle of grated Parmesan cheese. Drizzle with a bit of extra virgin olive oil for an added touch of flavor.

Extra Tips