Ribollita is a classic Tuscan peasant dish that celebrates simplicity and resourcefulness. This thick, flavorful soup combines earthy vegetables like cabbage, carrots, and celery with savory chicken stock and tender chicken breast. The key to its unique texture is the addition of stale bread, which thickens the broth and absorbs the rich flavors. Topped with parmesan cheese and baked until golden, it offers a comforting, rustic experience. Perfect for chilly evenings or as a satisfying main course, this dish tastes even better the next day as the flavors meld together. Its a wholesome, protein-packed meal that brings the warmth of Italian home cooking to your table.
Ribollita (Tuscan Vegetable & Bread Soup)
Description
Ribollita is a classic Tuscan peasant dish that celebrates simplicity and resourcefulness. This thick, flavorful soup combines earthy vegetables like cabbage, carrots, and celery with savory chicken stock and tender chicken breast. The key to its unique texture is the addition of stale bread, which thickens the broth and absorbs the rich flavors. Topped with parmesan cheese and baked until golden, it offers a comforting, rustic experience. Perfect for chilly evenings or as a satisfying main course, this dish tastes even better the next day as the flavors meld together. Its a wholesome, protein-packed meal that brings the warmth of Italian home cooking to your table.Ingredients
Directions
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In a large saucepan, bring chicken stock, chicken breasts, and bay leaves to a boil.
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Reduce heat, cover, and simmer for about 20 minutes or until chicken is no longer pink inside.
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Remove chicken from the stock and set aside to cool. Discard bay leaves.
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Once cooled, dice the chicken meat and set aside. Keep the stock warm.
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Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat.
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Add chopped onion, minced garlic, diced carrots, and celery. Cook for 10 minutes, stirring occasionally.
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Add the remaining olive oil, diced green pepper, chopped cabbage, thyme, and rosemary.
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Cook over low heat, stirring occasionally, for 10 minutes until vegetables are tender.
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Transfer the vegetable mixture to the saucepan with the warm stock. Add chopped tomatoes.
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Bring the soup to a boil, then reduce heat, cover, and simmer for 30 minutes.
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Add frozen spinach, fresh parsley, sliced zucchini, drained kidney beans, and reserved diced chicken. Cook for 5 minutes.
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Remove 1 cup of the soup and set aside for topping later.
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Ladle half of the remaining soup into a 24-cup Dutch oven or casserole dish.
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Cover with 4 slices of stale French or Italian bread and sprinkle with 1/2 cup of Parmesan cheese.
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Cover with the remaining soup, layer with the remaining bread slices, and drizzle with the reserved soup. Sprinkle with remaining Parmesan cheese.
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Bake, covered, in a 350F (177C) oven for 20 minutes (or 45 minutes if refrigerated).
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Uncover and bake for 20 minutes longer (or 45 minutes if refrigerated) until hot and bubbly.
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Ladle into warm bowls. Garnish with a drizzle of olive oil and a sprinkle of freshly grated Parmesan cheese.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1311.1kcal
- % Daily Value *
- Total Fat 56.8g88%
- Saturated Fat 13.3g67%
- Cholesterol 363.5mg122%
- Sodium 438.7mg19%
- Total Carbohydrate 71.2g24%
- Dietary Fiber 24.8g100%
- Sugars 19.8g
- Protein 127.0g254%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
