The Best Ribollita Soup Recipe

The Best Ribollita Soup Recipe
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This is one of my most requested recipes. Also known as “Tuscan Bean Soup,” it is a real crowd pleaser. I’ve tripled this recipe and fed nearly 50 people with it at our annual Christmas open house party.

 

Bowls filled with vegetables
There’s a lot of chopping required to make this soup. Using a food processor makes it easier and quicker.

 

It’s an Italian vegetable soup, with a jolt of meat. I got this recipe from the Barefoot Contessa, but incorporated a few short cuts so you can make this in about 1 1/2 hours. There are other ribollita soup recipes out there, but trust me, this is the best. I’ve been told this by other Italians.

 

Pancetta in a bowl.
Don’t try to make this soup without pancetta. It’s what gives this soup a deep, smoky, flavor.

 

If you’re not familiar with pancetta, think of it as Italian bacon. You can find it in the deli section at most supermarkets and it comes either as a whole piece, sliced, or cubed. I bought mine as a whole piece and then chopped it up into small cubes. It is made from pork and then cured, but it needs to be cooked before you can eat it.

 

A bowl of Ribollita soup.
Colorful, hearty, delicious and nutritious describes Ribollita soup. Make sure you use sourdough bread too. It’s an essential ingredient.

 

The taste is sweet and a little sour with a punch of heat from the crushed red pepper flakes. It’s a great, hearty soup on a cold winter night.

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Ribollita Soup

December 6, 2009
: About 12
: 1 hr
: 1 hr 30 min
: Easy-Medium

By:

Ingredients
  • 1 large can of cannellini beans (about 19 oz.)
  • 1/4 cup good olive oil, plus extra for serving
  • 1/4 pound diced pancetta
  • 2 cups chopped onions (about 2 onions)
  • 1 cup chopped carrots (about 3 carrots)
  • 1 cup chopped celery (about 3 stalks)
  • 3 tablespoons minced garlic (about 6 cloves)
  • 1 tablespoon salt (I always use Kosher as it’s the most flavorful.)
  • 1 teaspoon of freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28 oz.) can Italian plum tomatoes in puree, chopped
  • 4 cups coarsely chopped kale
  • 1/2 cup chopped fresh basil leaves
  • 8 cups chicken stock
  • 4 cups sourdough bread cubes, crusts removed
  • 1/2 cup freshly grated Parmesan cheese (preferably the imported Parmesan Reggiano), for serving
Directions
  • Step 1 Heat the olive oil in a large stockpot.
  • Step 2 Add the pancetta and onions. Cook over medium-low heat for about 10 minutes or until the onions are translucent. (Stir occasionally)
  • Step 3 Add the carrots, celery, garlic, salt, pepper, and red pepper flakes. Continue cooking over medium-low heat for about 10 minutes or until the vegetables are tender. (Stir occasionally)
  • Step 4 Add the tomatoes with the puree, the kale, and basil. Continue cooking over medium-low heat for about 10 minutes. (Stir occasionally)
  • Step 5 Rinse the cannellini beans under cold water. Puree half of them in a food processor with about 1/2 cup of water.
  • Step 6 Add pureed beans to the soup. And then add the remaining half of the whole beans. And stir.
  • Step 7 Add the eight cups of chicken stock.
  • Step 8 Bring soup to a boil and then reduce heat and simmer over low heat for 20 minutes.
  • Step 9 Add the bread cubes to the soup and simmer another 10 minutes.
  • Step 10 Serve hot in large bowls. Sprinkle a little freshly grated parmesan cheese on top. And then drizzle a little olive oil over it.

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