Ribollita is the ultimate rustic Italian comfort food, traditionally made from leftover bread and vegetables. This version combines a rich chicken stock base with an abundance of seasonal produce, including leeks, carrots, celery, summer squash, zucchini, and cabbage. The soup is thickened with toasted bread layers and kidney beans, creating a satisfying, stew-like texture. Topped with garlic-infused oil and Parmesan, it bakes into a golden, cheesy crust. Perfect for chilly evenings, this dish embodies the Italian philosophy of “cucina povera,” turning simple ingredients into a flavorful, nourishing meal that tastes even better the next day.
Ribollita
Description
Ribollita is the ultimate rustic Italian comfort food, traditionally made from leftover bread and vegetables. This version combines a rich chicken stock base with an abundance of seasonal produce, including leeks, carrots, celery, summer squash, zucchini, and cabbage. The soup is thickened with toasted bread layers and kidney beans, creating a satisfying, stew-like texture. Topped with garlic-infused oil and Parmesan, it bakes into a golden, cheesy crust. Perfect for chilly evenings, this dish embodies the Italian philosophy of "cucina povera," turning simple ingredients into a flavorful, nourishing meal that tastes even better the next day.Directions
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In a large saucepan, combine the chicken stock, white wine, and chicken wings. Bring to a boil, then reduce heat and simmer for 25 minutes to infuse flavor.
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Strain the stock into a bowl, discarding the chicken wings (or reserving them for another use). Set the infused stock aside.
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Preheat the oven to 350°F (175°C).
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Heat 5 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the leeks, onions, carrots, and celery. Sauté until slightly wilted and tender, about 10 minutes.
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Add the red and green bell peppers to the skillet and sauté for another 5 minutes.
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Stir in the yellow squash, zucchini, and cabbage. Cook for an additional 10 minutes until the vegetables are softened.
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Remove the skillet from the heat. Stir in the cooked spinach, dried oregano, salt, pepper, crushed tomatoes, and kidney beans. Mix well.
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Lightly toast the bread slices in a toaster or oven until crisp but not browned.
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Spread half of the vegetable mixture evenly in the bottom of a large ovenproof casserole dish.
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Layer the toasted bread slices over the vegetables, then top with the remaining vegetable mixture.
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In a small skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until lightly browned and fragrant, being careful not to burn it.
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Spoon the garlic-infused oil over the top layer of vegetables in the casserole.
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Pour the reserved chicken stock evenly over the casserole, ensuring it soaks into the bread. Sprinkle the grated Parmesan cheese over the top.
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Bake uncovered for 40 minutes, or until the top is golden brown and the soup is bubbling. Serve piping hot.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 4g20%
- Cholesterol 15mg5%
- Sodium 850mg36%
- Total Carbohydrate 55g19%
- Dietary Fiber 12g48%
- Sugars 8g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
