Ribollita

By Cookbook Directory

Recipe overview

25 minutes | 15 minutes | 40 minutes

This is a hearty Italian vegetarian soup called Ribollita. It features sautéed fresh vegetables, cannellini beans, tomatoes, and kale cooked in a savory broth. The soup is then topped with thick slices of bread, red onion, and Parmesan cheese. Finally, it is baked until the topping is golden brown and crispy.

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Serves:
Vegetarian
Italian
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Ingredients

Units: imperial

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  • 5 tablespoons - Olive Oil (tablespoons)
  • 1 chopped - Onion (null)
  • 1 chopped - Carrots (null)
  • 1 stalk chopped - Celery (null)
  • 1 tablespoon minced - Garlic (null)
  • 2 cups - Cannellini Beans (cups)
  • 1 null - Canned tomatoes (null)
  • 4 cups - Water (cups)
  • 1 fresh sprig - Rosemary (null)
  • 1 fresh sprig - Thyme (null)
  • 1 pound chopped - Kale (null)
  • 4 thick slices - Wholegrain Bread (null)
  • 1 thinly sliced - Red Onions (null)
  • 0.5 cup - Parmesan (½ cup freshly grated)

Instructions

Step 1: Sauté Vegetables. Place 2 tablespoons of olive oil in a large pot. Heat the pot over medium heat until the oil is hot. Add 1 chopped onion, 1 chopped carrot, 1 chopped celery stalk, and 1 tablespoon minced garlic to the pot. Sprinkle with salt and pepper. Cook for 5 to 10 minutes, stirring occasionally, until the vegetables are soft. Step 2: Prepare Beans and Tomatoes. While the vegetables cook, preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius). Drain 2 cups of cannellini beans. If using canned beans, rinse them thoroughly under cold water. Step 3: Simmer Soup Base. Add the drained and rinsed cannellini beans, 1 can of tomatoes (with their juices), 4 cups of water, 1 fresh rosemary sprig, and 1 fresh thyme sprig to the pot with the cooked vegetables. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low. The soup should maintain a steady, gentle bubble (simmer). Cover the pot. Cook for 15 to 20 minutes. Stir once or twice during this time to break up the tomatoes and allow the flavors to meld. Step 4: Add Kale and Season. Carefully remove and discard the rosemary and thyme stems from the soup. Stir in 1 pound of chopped kale. Taste the soup. Add more salt or pepper if needed to adjust the seasoning. Step 5: Assemble Topping. Arrange the 4 thick slices of wholegrain bread on top of the stew. Make sure the bread covers the entire surface and overlaps as little as possible. Scatter the 1 thinly sliced red onion over the bread slices. Drizzle the remaining 3 tablespoons of olive oil evenly over the bread and onions. Sprinkle the ½ cup of freshly grated Parmesan cheese over the entire topping. Step 6: Bake or Broil. Carefully place the pot into the preheated 500-degree Fahrenheit (260 degrees Celsius) oven. Bake for 10 to 15 minutes. Bake until the bread, red onions, and Parmesan cheese topping are golden brown and crisp. If your pot is safe for broiler use, you can also brown the top under a broiler. Watch carefully to prevent burning if using the broiler. Step 7: Serve. Carefully remove the hot pot from the oven. Divide the soup and the baked bread topping among 4 individual bowls. Serve immediately.