How to Make Mouth Watering Ribollita?

Craving for a hot bowl of Tuscan ribollita soup?

Then you must be looking for a good recipe!

Ribollita, a traditional Tuscan soup, contains seasonal vegetables which makes it highly nutritious and nourishing.

Why You Should Eat Ribollita Regularly?

This thick Tuscan stew contains dark greens, vegetables, lots of beans, olive oil, and left-over bread.

The ingredients are not only filling, but also infinitely nourishing, hearty and perfectly delicious.

Moreover, the addition of kale in the soup makes it even more impressive, and one of the best Italian foods in Chicago.

Want to learn how to cook it? Here’s a quick and easy recipe of mouthwatering ribollita, as well as a list of ingredients that you’d need:

1. What You Need

2. Step 1: Cook the Vegetables

3. Step 2: Get the Beans Ready

4. Step 3: Add the Bean Paste

5. Step 4: Wait for the Vegetables to Soften

6. Step 5: Add the Bread

7. Step 6: Season and Serve

1. What You Need

To make a hearty Italian ribollita soup you’d need the following ingredients:

• 2 tablespoons olive oil, also some extra for drizzling on top

• 1 large onion, chopped (1 ½ cups)

• 2 carrots, peeled and chopped (3/4 cup)

• 2 celery stalks, chopped (3/4 cup)

• 3 cloves garlic, thinly sliced

• 1/8 - 1/4 teaspoon red chili flakes

• Salt and pepper

• 1 tablespoon tomato paste

• 1 bunch (about 10 oz) Tuscan kale, chopped (stems and ribs removed)

• 1 can (14.5 oz) of diced tomatoes

• 4 cups low sodium vegetable or chicken stock or water

• 4-5 sprigs of fresh thyme

• 1 bay leaf

• 1 parmesan rind

• 1 can of (15.5 oz) cannellini beans, drained and rinsed

• 2 cups cubed, firm bread such as ciabatta, whole wheat or multigrain loaf

• 2 tablespoons of grated parmesan cheese

Now that you know which ingredients you’d be needing, let’s move on to the recipe.

2. Step 1: Cook the Vegetables

First of all, you’d need to heat the olive oil in a Dutch oven or a wide-based pot over medium heat.

Then add the garlic, onion, chili flakes, celery, and carrot, and cook for around 7-8 minutes while stirring occasionally.

Wait till the vegetables are partially softened, then add salt and pepper to taste.

Add the tomato paste and cook for further 1-2 minutes until fragrant.

After this, add the kale and cook for 3-4 minutes till it starts wilting.

Move on to add the diced tomatoes, parmesan rind, thyme, stock or water, and bay leaf. Raise the heat so that it starts simmering.

3. Step 2: Get the Beans Ready

While the vegetables simmer, pour around ¼ of the cannellini beans into a bowl. Add a few tablespoons of the cooking liquid and mash it all with a fork till it forms a paste.

4. Step 3: Add the Bean Paste

Add the bean paste you just made and the remaining beans into the soup. Stir to mix it well.

The mashed beans are supposed to make the soup thick as it cooks.

5. Step 4: Wait for the Vegetables to Soften

Simmer the soup with the lid slightly open for around 25 minutes. You want the vegetables to soften but still remain al-dente.

6. Step 5: Add the Bread

It’s time to add some leftover bread!

Simmer for another 5-7 minutes after you’ve added the bread. Meanwhile, keep the pot partially covered.

The bread will get dissolved in the soup and make it even more thick. And that’s just what we want!

7. Step 6: Season and Serve

At this point, your ribotilla soup is ready and just needs to be served.

So, if your friends were planning to go out for the best pasta in Chicago, ask them to come over for the most delicious Italian food in Chicago.

However, before you serve, don’t forget to remove the parmesan rind, thyme sprigs, and bay leaf.

You can also adjust the seasoning, if you want to, with some salt and pepper.

Lastly, spoon the soup into bowls, top it with parmesan cheese, add a drizzle of olive oil, and you’re done!

This delicious ribotilla would make you forget all about other Italian dishes, including your favorite cheese wheel pasta in Chicago.