Classic Tuscan Ribollita Bread Soup

Ribollita, a classic Tuscan bread soup, is a comforting dish packed with deep, hearty flavors that stem from its humble ingredients. Traditionally made with leftover bread and pantry staples, this soup embodies the essence of rustic Italian cooking, offering a warm and satisfying meal for any occasion.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 can (14 oz) of diced tomatoes
• 3 cups vegetable broth
• 1 can (14 oz) of cannellini beans, drained and rinsed
• 3 cups kale, chopped
• 2 cups stale bread, cubed (about 1-inch pieces)
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• Extra virgin olive oil, for drizzling

Cooking Method

1. Prepare the Base: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.

2. Add Aromatics and Tomatoes: Stir in the garlic, thyme, rosemary, and bay leaf, and cook for another minute until fragrant. Pour in the diced tomatoes and cook for about 5 minutes, allowing them to meld with the aromatics.

3. Simmer the Soup: Add the vegetable broth and bring the mixture to a simmer. Stir in the cannellini beans and kale, and cook for about 15 minutes, or until the kale is tender.

4. Incorporate the Bread: Add the cubed stale bread into the pot, stirring well to ensure it soaks up the liquid and starts to break down, thickening the soup. Allow the soup to simmer for an additional 10-15 minutes.

5. Season and Serve: Remove the bay leaf, season with salt and pepper to taste, and ladle the soup into bowls. Garnish with a sprinkle of Parmesan cheese if desired, and finish with a drizzle of extra virgin olive oil.

Nutritional Value and Pairings

Ribollita is a nutrient-dense meal, rich in fiber, vitamins, and minerals thanks to its array of vegetables and beans. The cannellini beans provide a good source of protein and fiber, while the kale adds a high concentration of vitamins A, C, and K. This dish is low in fat and can be made vegetarian or vegan by omitting the Parmesan cheese.

For a balanced meal, pair Ribollita with a fresh side salad, such as a simple arugula salad with lemon vinaigrette, to add a crisp contrast to the hearty soup. A glass of Chianti or a light white wine like Pinot Grigio can complement the flavors wonderfully. For a non-alcoholic option, a sparkling water with a twist of lemon or lime offers a refreshing palate cleanser.