Ribollita

This classic Tuscan Ribollita is the ultimate comfort food, transforming humble ingredients into a deeply flavorful meal. Traditionally made with stale bread, this hearty vegetable soup features a robust base of chicken stock, white wine, and an abundance of seasonal produce like cabbage, zucchini, spinach, and kidney beans. The bread breaks down during simmering to thicken the broth, creating a stew-like consistency that is both filling and satisfying. Aromatic herbs like oregano and garlic elevate the earthy vegetables, while a topping of grated Parmesan adds a salty, umami richness. Perfect for chilly evenings or as a satisfying lunch, this dish improves with time, making it an excellent candidate for meal prep. It is a wholesome, vegetarian-friendly option (if using vegetable stock) that delivers warmth and nostalgia in every spoonful.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 267

Description

This classic Tuscan Ribollita is the ultimate comfort food, transforming humble ingredients into a deeply flavorful meal. Traditionally made with stale bread, this hearty vegetable soup features a robust base of chicken stock, white wine, and an abundance of seasonal produce like cabbage, zucchini, spinach, and kidney beans. The bread breaks down during simmering to thicken the broth, creating a stew-like consistency that is both filling and satisfying. Aromatic herbs like oregano and garlic elevate the earthy vegetables, while a topping of grated Parmesan adds a salty, umami richness. Perfect for chilly evenings or as a satisfying lunch, this dish improves with time, making it an excellent candidate for meal prep. It is a wholesome, vegetarian-friendly option (if using vegetable stock) that delivers warmth and nostalgia in every spoonful.

Directions

1
If using chicken wings for extra flavor, combine them with the chicken stock and white wine in a large saucepan. Bring to a boil, then reduce heat and simmer for 25 minutes. Strain the stock, discarding the wings, and set the liquid aside.
2
Preheat the oven to 350°F (175°C).
3
Heat 5 tablespoons of olive oil in a large skillet over medium heat. Add the leeks, onions, carrots, and celery. Sauté until slightly wilted and softened, about 10 minutes.
4
Add the red and green bell peppers to the skillet and sauté for another 5 minutes.
5
Add the yellow squash, zucchini, and cabbage. Cook for another 10 minutes until the vegetables begin to soften.
6
Remove the skillet from the heat. Stir in the cooked spinach, oregano, salt, pepper, plum tomatoes, and kidney beans.
7
Cut the crusts off the bread slices and lightly toast them.
8
In a large ovenproof casserole dish, spread half of the vegetable mixture in the bottom.
9
Layer the toasted bread slices over the vegetables, then top with the remaining vegetable mixture.
10
In a small skillet, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté until lightly browned and fragrant. Spoon the garlic and oil over the vegetables in the casserole.
11
Pour the reserved stock into the casserole, ensuring it covers the vegetables. Sprinkle with the freshly grated Parmesan cheese.
12
Bake uncovered for 40 minutes, or until the soup is hot and bubbly. Serve piping hot.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 267kcal

% Daily Value *
Total Fat 14.8g23%
Saturated Fat 3.4g17%
Cholesterol 67mg23%
Sodium 903mg38%
Total Carbohydrate 59.5g20%
Dietary Fiber 13.7g55%
Sugars 27g
Protein 22.9g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/ribollita/