26 Nov 10 Easy Steps To Hearty Italian Soup | Ribollita Recipe
At Tosca, we pride ourselves on having a diverse menu, one that allows everyone to find something they fancy. That’s why we always make time to review it and make changes as required to ensure it stays exciting and tasteful.
However; we can’t put everything on the menu, which is why we thought we would share this traditional Italian recipe with you today. So you can make it at home and continue to get that ‘feel good Italian’ feeling in your home.
Ribollita soup was traditionally made in big quantities so that it could be reheated and enjoyed a few days after it was first made – the name ‘Ribollita’ literally means ‘reboiled’. Traditionally, Ribollita soup was made up of leftover vegetables and stale bread. Often seen as a poor person’s food; however, it is now seen as a hearty winter soup and can add a touch of Italian tradition to winter.
More modern recipes now exist, but here’s our guidelines for you to do at home. We call this a guideline as any leftover vegetables you have will work, as will other types of bread. Why not make this a vegan dish and cut out the bread all together? Or maybe use a vegan alternative.
Servings: 4 | Prep time: 20mins | Cook time: approx 1hr 20mins
2 chopped carrots
1 chopped celery stick
1 small chopped onion
1 chopped leek
½ a chopped green cabbage
1 bunch of sliced swiss chard
1 bunch of chopped kale leaves
1 tbsp of tomato paste
3 diced tomatoes
1 sliced potato
1 drained can of cannellini beans
1 litre of water
Extra-virgin olive oil
3 slices of stale Tuscan bread torn into pieces
Pinch of sea salt
Pinch of black pepper
1 wooden spoon
1 bowl and spoon to serve
- Place a stockpot over medium-low heat and add a splash of olive oil to the pot.
- Add the onion, celery, carrots and leek and let them soften.
- Add chopped kale leaves, green cabbage and chard to the pot.
- Pour a cup of water over the added vegetables and stir.
- Add half the can of cannellini beans, potato, tomatoes and tomato paste. Slow cook for around 50 minutes on a low heat. Add water as needed – remember, the soup should be thick, but not too dry.
- Place a third of the soup into a blender, blend it up and pour it back into the stockpot.
- Add the other half of the cannellini beans and cook for 10 more minutes.
- Season with salt and black pepper.
- Place the pieces of Tuscan bread at the bottom of the serving bowl and pour the soup over the top.
- Drizzle with extra-virgin oil, serve and enjoy!