Ribollita
Ribollita is a hearty Italian soup made with leftover vegetables, beans, and bread. It's a great way to use up leftovers and make a delicious, satisfying meal. This recipe is for a classic ribollita, but you can feel free to adapt it to your own taste. For example, you could add different vegetables, beans, or even meat. You could also use a different type of bread, such as sourdough or French bread.
Ribollita has a long history in Italian cuisine. It is believed to have originated in the Tuscany region of Italy, where it was a popular way to use up leftover vegetables and bread. The name ribollita comes from the Italian word ribollire, which means "to boil again". This refers to the fact that the soup is often made with leftover vegetables that have been boiled before. Ribollita is a hearty and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftovers and reduce food waste.
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Prep time: 15 | Cook time: 90 | Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 head of Savoy cabbage, chopped
  • 1 cup cannellini beans, cooked
  • 1 cup diced tomatoes
  • 4 cups chicken broth
  • 1 loaf of Tuscan bread, cut into 1-inch cubes
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, celery, and garlic and cook until softened.
  3. Add the cabbage, beans, tomatoes, and chicken broth and bring to a boil.
  4. Reduce heat and simmer for 1 hour.
  5. Add the bread cubes and cook for an additional 30 minutes.
  6. Season with salt and pepper to taste.
Why It Works
  • The combination of vegetables, beans, and bread creates a hearty and satisfying soup.
  • The use of leftover vegetables and bread helps to reduce food waste.
  • The soup is simmered for a long time, which allows the flavors to develop.
  • The addition of bread cubes at the end of cooking gives the soup a chewy texture.