Ribollita: Tuscany’s Ultimate Comfort Dish
Who doesn’t crave a rib-sticking soup or stew in the winter? Ribollita, a vegetable and bread-based soup, is one of Tuscany’s culinary treasures. Like much of the heartier fare in the Tuscan...
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Cooking tools:
- Blender
- Food processor
- Pot
- Stove
- Chef's knife
- Bread knife
- Cutting board
- Peeler
- Measuring cup
- Wooden spoon
- Soup tureen
Ingredients
- 4 cups homemade broth (chicken or beef) or a mix of half store-bought broth
- half water (vegetarians/vegans can use vegetable broth)
- 1/4 cup extra virgin olive oil, plus more for serving
- 2 tender celery ribs, chopped
- 2 medium carrots, chopped
- 2 garlic cloves, finely chopped
- 1 small red onion, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1-1/2 pounds peeled, seeded, and chopped fresh tomatoes or 1-1/2 cups canned Italian peeled tomatoes with their juice, chopped
- 3 cups cooked dried or canned cannellini beans
- 2 medium boiling potatoes, peeled and diced
- 2 medium zucchinis, chopped
- 1-pound cabbage or kale, thinly sliced (about 4 cups)
- 8 ounces green beans, trimmed and cut into bite-size pieces
- About 8 ounces day-old Italian bread, thinly sliced
- Very thin slices red onion (optional)
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