Tuscan Bean Soup (Ribollita)
Tuscan Bean Soup, also known as Ribollita, is a traditional Italian dish that originates from the region of Tuscany. This hearty and comforting soup is made with a variety of vegetables, beans, and stale bread, and is often enjoyed during the cold winter months. The name "Ribollita" translates to "reboiled" in Italian, referring to the practice of reheating the soup multiple times to enhance its flavors.
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
6
Yield:
6 servings
Ingredients
Directions
Step 1
Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
Step 2
Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.
Nutrition Facts (per serving)
320
Calories
18g
Fat
32g
Carbs
10g
Protein
Complement
The recipe for Ribollita typically includes ingredients such as cannellini beans, kale, carrots, onions, celery, and tomatoes, all simmered together to create a rich and flavorful broth. The addition of stale bread not only thickens the soup but also adds a unique texture and depth of flavor. Ribollita is a perfect example of Italian cucina povera, or "peasant cooking," using simple and humble ingredients to create a delicious and nourishing meal. Whether enjoyed as a starter or a main course, Tuscan Bean Soup (Ribollita) is a beloved dish that showcases the rustic and comforting flavors of Tuscany.
