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.Ingredients
Directions
-
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.
-
Strain the stock into a bowl, discarding the chicken wings (or reserving them for another use). Set the infused stock aside.
-
Preheat the oven to 350ðF (175ðC).
-
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.
-
Add the red and green bell peppers to the skillet and sauté for another 5 minutes.
-
Stir in the yellow squash, zucchini, and cabbage. Cook for an additional 10 minutes until the vegetables are softened.
-
Remove the skillet from the heat. Stir in the cooked spinach, dried oregano, salt, pepper, crushed tomatoes, and kidney beans. Mix well.
-
Lightly toast the bread slices in a toaster or oven until crisp but not browned.
-
Spread half of the vegetable mixture evenly in the bottom of a large ovenproof casserole dish.
-
Layer the toasted bread slices over the vegetables, then top with the remaining vegetable mixture.
-
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.
-
Spoon the garlic-infused oil over the top layer of vegetables in the casserole.
-
Pour the reserved chicken stock evenly over the casserole, ensuring it soaks into the bread. Sprinkle the grated Parmesan cheese over the top.
-
Bake uncovered for 40 minutes, or until the top is golden brown and the soup is bubbling. Serve piping hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1673.0kcal
- % Daily Value *
- Total Fat 89.4g138%
- Saturated Fat 20.6g103%
- Cholesterol 401.7mg134%
- Sodium 660.9mg28%
- Total Carbohydrate 50.2g17%
- Dietary Fiber 15.7g63%
- Sugars 20.9g
- Protein 143.1g287%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage and Reheating: Ribollita is famously known as "re-boiled" soup and actually improves in flavor after sitting. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or stock if it becomes too thick.
Bread Selection: Traditional ribollita uses stale Tuscan bread. If you don't have white bread, sourdough or ciabatta work well. The bread should be crustless and thick enough to hold its shape while absorbing the liquid.
Vegetable Variations: Feel free to swap seasonal vegetables. Kale, escarole, or Swiss chard can replace the spinach or cabbage. Cannellini beans are a traditional substitute for kidney beans if you prefer a milder bean flavor.
Dietary Adjustments: For a vegetarian version, substitute the chicken stock with a rich vegetable broth. Omit the chicken wings entirely; the flavor will still be robust from the sautéed vegetables and garlic.
