Description
Ribollita Italian Bean Soup is a rich, hearty dish filled with creamy cannellini beans, fresh vegetables, and rustic bread. The soup is thickened with the bread, which soaks up all the flavor, creating a comforting, stew-like texture. Ideal for a cozy meal or a nourishing dinner.
Ingredients
- 1 1/2 cups dried cannellini beans (or 2 cans, drained)
- 4 cups vegetable broth
- 1/4 cup extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups chopped tomatoes (fresh or canned)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 cups chopped lacinato kale (cavolo nero)
- 2 cups chopped cabbage
- 4 cups day-old rustic bread, cut into chunks
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese (optional)
- Fresh parsley, chopped (optional)
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened and fragrant. Add the garlic and cook for an additional minute.
- Stir in the chopped tomatoes, fresh thyme, and rosemary. Let cook for a few minutes until the tomatoes release their juices and start to form a sauce-like base.
- Add the vegetable broth, cannellini beans, kale, and cabbage to the pot. Bring to a simmer and cook for 25-30 minutes until the beans are tender and the greens are wilted.
- Stir in the chunks of day-old bread. Let the soup simmer gently for 10-15 minutes, stirring occasionally, until the bread has mostly dissolved and the soup thickens to a stew-like consistency.
- Season with salt and pepper to taste. If desired, drizzle with additional olive oil and top with fresh parsley or grated Parmesan before serving.
Notes
- If you prefer a gluten-free version, skip the bread or use a gluten-free rustic loaf. The soup will still be hearty, but it won’t have the same thickened texture.
- For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
- This soup gets even better the next day as the flavors continue to meld. It’s perfect for leftovers!
