Ribollita Recipe (Tuscan Vegetable and Bread Soup)

How to Make Traditional Ribollita: Step-by-Step Recipe

Total Time: 1 hour 30 minutes
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes

Ingredients

🥬 2 cups kale, chopped
🥔 2 medium potatoes, peeled and diced
🧅 1 large onion, chopped
🥕 2 carrots, peeled and diced
🌿 2 celery stalks, diced
🧄 3 cloves garlic, minced
🍅 2 cups canned tomatoes, crushed
🍞 4 slices of stale bread (preferably rustic)
🥄 4 tablespoons olive oil
🥄 1 tablespoon balsamic vinegar
🍶 4 cups vegetable broth
🧂 Salt and pepper to taste
🌿 Fresh basil (optional for garnish)

Step-by-Step Instructions

1. Prepare the Vegetables

• Heat 2 tablespoons of olive oil in a large pot over medium heat.
• Add the chopped onions, carrots, celery, and garlic. Sauté for 8 minutes, stirring occasionally, until the vegetables are softened.

2. Cook the Potatoes

• Add the diced potatoes to the pot. Stir for a couple of minutes.

3. Add the Tomatoes and Broth

• Add the crushed tomatoes, vegetable broth, salt, and pepper to the pot. Stir well to combine.
• Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 30 minutes, or until the potatoes are tender.

4. Add the Kale and Bread

• Stir in the chopped kale and the stale bread slices. Press the bread into the soup so it soaks up the liquid.
• Continue cooking on low heat for another 20-30 minutes, stirring occasionally. The bread will break down, thickening the soup.

5. Season and Finish

• Once the soup has thickened to your desired consistency, drizzle in the balsamic vinegar and stir. Taste and adjust seasoning with more salt and pepper if needed.

6. Serve and Garnish

• Serve hot, garnished with fresh basil if desired. Enjoy with a drizzle of olive oil on top.

This hearty soup is perfect for cooler months and makes for a filling, nutritious meal.