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Ribollita

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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: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1602.0
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.
Ingredients
  • 5 1/2 cups Chicken stock (or vegetable stock for vegetarian version)
  • 1/2 cup Dry white wine
  • 8 ounces Chicken wings (optional, for stock flavor)
  • 7 tablespoons Olive oil
  • 2 cups Chopped onions
  • 2 cups Chopped leeks
  • 2 cups Chopped carrots
  • 2 cups Chopped celery
  • 1 cup Chopped red bell pepper
  • 1 cup Chopped green bell pepper
  • 1 small Yellow summer squash, sliced
  • 1 small Zucchini, sliced
  • 2 cups Diced green cabbage
  • 2 cups Chopped cooked spinach
  • 1 can (16 oz) Plum tomatoes, drained
  • 1 can (16 oz) Dark red kidney beans, drained and rinsed
  • 1 tablespoon Dried oregano
  • 2 tablespoons Minced garlic
  • 7 slices White bread, crusts removed and lightly toasted
  • 1/3 cup Freshly grated Parmesan cheese
  • to taste Salt and freshly ground black pepper
Directions
  1. 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. 2
    Preheat the oven to 350°F (175°C).
  3. 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. 4
    Add the red and green bell peppers to the skillet and sauté for another 5 minutes.
  5. 5
    Add the yellow squash, zucchini, and cabbage. Cook for another 10 minutes until the vegetables begin to soften.
  6. 6
    Remove the skillet from the heat. Stir in the cooked spinach, oregano, salt, pepper, plum tomatoes, and kidney beans.
  7. 7
    Cut the crusts off the bread slices and lightly toast them.
  8. 8
    In a large ovenproof casserole dish, spread half of the vegetable mixture in the bottom.
  9. 9
    Layer the toasted bread slices over the vegetables, then top with the remaining vegetable mixture.
  10. 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. 11
    Pour the reserved stock into the casserole, ensuring it covers the vegetables. Sprinkle with the freshly grated Parmesan cheese.
  12. 12
    Bake uncovered for 40 minutes, or until the soup is hot and bubbly. Serve piping hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1602.0kcal
% Daily Value *
Total Fat 88.6g137%
Saturated Fat 20.6g103%
Cholesterol 401.7mg134%
Sodium 541.8mg23%
Total Carbohydrate 35.7g12%
Dietary Fiber 8.2g33%
Sugars 16.2g
Protein 137.5g275%

* 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

Traditional Ribollita is often made with stale bread to help thicken the soup. The bread absorbs the broth, creating a hearty, stew-like consistency.

This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.

For a vegetarian version, substitute the chicken stock with vegetable stock and omit the chicken wings.

You can adjust the amount of stock added based on your preferred consistency. If the soup is too thick, add more stock or water.

Feel free to substitute seasonal vegetables based on what is available. Kale, Swiss chard, or potatoes are also excellent additions.

Keywords: ribollita, tuscan soup, vegetable soup, bread soup, italian cuisine, cabbage, spinach, kidney beans, zucchini, comfort food, hearty, rustic, vegetarian, meal prep, winter soup, parmesan, oregano, garlic, white wine, chicken stock, leftover bread
Read it online: https://www.chefs-mate.com/recipe/ribollita/