Tuscan Hearth Ribollita, a hearty, rustic soup that combines straightforward yet potent tastes, is a classic dish that originated in the heart of Tuscany. Cannellini beans, robust kale, and aromatic vegetables are combined in this classic Italian dish, which is thickened with stale bread to produce a rich, comfortable texture. It embodies the spirit of traditional cooking—unassuming, filling, and absolutely delicious—when it is cooked to perfection and then reboiled the next day for even more intense flavors. This recipe is a genuine celebration of Tuscan culinary tradition and the coziness of a home-cooked supper, finished with a dash of Pecorino Romano and drizzled with extra virgin olive oil.
Tuscan Hearth Ribollita
Rated 5.0 stars by 1 users
Servings
6
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Calories
255
Author:
Angie M.
Tuscan Hearth Ribollita, a hearty, rustic soup that combines straightforward yet potent tastes, is a classic dish that originated in the heart of Tuscany. Cannellini beans, robust kale, and aromatic vegetables are combined in this classic Italian dish, which is thickened with stale bread to produce a rich, comfortable texture. It embodies the spirit of traditional cooking—unassuming, filling, and absolutely delicious—when it is cooked to perfection and then reboiled the next day for even more intense flavors. This recipe is a genuine celebration of Tuscan culinary tradition and the coziness of a home-cooked supper, finished with a dash of Pecorino Romano and drizzled with extra virgin olive oil.
Ingredients
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2 tbsp extra virgin olive oil (+ extra for serving)
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1 onion, finely chopped
1 carrot, diced
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1 celery stalk, diced
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2 garlic cloves, minced
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1 can (14 oz) diced tomatoes
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4 cups vegetable broth (or water)
1 bunch kale (Tuscan or Lacinato), chopped
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1 can (14 oz) cannellini beans, drained & rinsed
4 slices stale Tuscan bread (or any crusty bread)
1 small potato, diced (optional)
1 sprig fresh thyme
1 bay leaf
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Salt & black pepper, to taste
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1 pinch red pepper flakes (optional)
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Pecorino Romano cheese, grated (optional, for serving)
Directions
Sauté the aromatics
Heat olive oil in a large pot over medium heat.
Add the onion, carrot, and celery. Cook for about 5 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Simmer the soup
Add the diced tomatoes, vegetable broth, thyme, bay leaf, salt, black pepper, and red pepper flakes.
Bring to a boil, then reduce heat and let it simmer for 20 minutes.
Add the beans & kale
Mash half of the cannellini beans with a fork and add them to the pot (this helps thicken the soup).
Add the remaining whole beans and kale. Stir well and simmer for another 15-20 minutes.
Add the bread
Stir in the stale bread pieces, letting them soak up the soup.
Continue cooking for another 10-15 minutes until the soup thickens.
"Reboil" the soup (optional, but traditional!):
Ribollita means "reboiled," so for authentic flavor, let the soup cool and reheat it the next day!
Serve
Drizzle with extra virgin olive oil and top with grated Pecorino Romano (if using).
Enjoy warm with a glass of Tuscan red wine! 🍷