Italian cuisine
Ribollita
Hearty Ribollita warms the soul with its robust flavors and comforting texture.
Ribollita is a traditional Tuscan soup that transforms humble ingredients into a rich, satisfying meal. With a hearty broth, tender vegetables, and crusty bread, it offers a delightful balance of textures and flavors. Perfect for a cozy lunch, serve it alongside a crisp salad or a simple green side.
Method
- 1
Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
- 2
Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
- 3
Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
- 4
Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.
FAQ
Is «Ribollita» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Ribollita»?
One serving has 431 kcal, 49.1 g carbs, 19.3 g protein and 16.5 g fat. The recipe makes 7 servings.
Is «Ribollita» suitable for gestational diabetes (GDM)?
Suitable for a carb-controlled diet. Carb load: высокая. This is not medical advice — with GDM, check with your doctor and glucose meter.