Ribollita: Tuscany’s Ultimate Comfort Dish

Ribollita: Tuscany’s Ultimate Comfort Dish

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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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