Ribollita

    (15)
    10 hours 15 min

    This is an Italian dish of peasant origins. Ribollita literally means "re-boiled". This soup is made with beans, vegetables and soup. It's delicious and vegan-friendly. Serve for lunch or dinner.


    14 people made this

    Ingredients
    Serves: 8 

    • 1 tablespoon olive oil
    • 1 large red onion, diced
    • 2 carrots, diced
    • 1 stick celery, diced
    • 4 potatoes, diced
    • 10 courgettes, diced
    • 1 leek, sliced
    • 1 litre hot water
    • 1 bunch Swiss chard, chopped
    • 1 head Savoy cabbage, quartered, cored and finely chopped
    • 1 bunch kale, finely chopped
    • 2 (410g) tins cannellini beans, drained and rinsed
    • salt and ground black pepper to taste
    • 3 tablespoons tomato puree
    • 8 slices day-old bread

    Method
    Prep:45min  ›  Cook:1hr30min  ›  Extra time:8hr chilling  ›  Ready in:10hr15min 

    1. Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion and cook until transparent, about 5 minutes.
    2. Mix in the carrots, celery, potatoes, courgettes and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables.
    3. Stir in the Swiss chard, Savoy cabbage and kale. Cover, reduce heat to medium and simmer for 1 hour.
    4. Place 1 tin of beans in a liquidiser or food processor. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second tin of beans.
    5. Season to taste with salt and pepper. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.
    6. Prepare the soup by layering slices of bread with the vegetable mixture in a casserole dish or soup dish. Cover and refrigerate for at least 8 hours or overnight.
    7. To serve the soup, place in a pot and reheat over medium heat. Serve hot.

    Ingredients

    If Swiss chard is unavailable, use spinach instead.

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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (11)

    by
    18

    I had all of these veggies (except zucchini) in my fridge, thanks to the CSA program I'm in. I didn't know what to do with all of it, but this was a great solution. I worried that the lack of spices would make this bland, but I needn't have worried. This is a hearty soup, perfect for a chilly autumn day. At the table, I added a bit of parmesan and enjoy it even more. My daughter, she's 6 and is very picky, liked it - although she removed the soggy bread. My husband ate two bowls full and declared that it felt great to eat a hearty soup while enjoying so many veggies. Amen!  -  29 Oct 2009  (Review from Allrecipes US | Canada)

    by
    14

    I found this made alot of soup so have lots of friends over and it does get better with age. The only thing I didn't like and it may have been something I did wrong but the bread was not soaked through and was a bit overwhelming...not exactly like the one I remember from Tuscany but good!  -  07 Dec 2007  (Review from Allrecipes US | Canada)

    by
    11

    This was an easy and healthy soup to make for my family. I followed the recipe as written with a few on hand-ingredient changes(frozen sliced zucchini/1 can fire-roasted tomatoes/No Swiss Chard). This is a soup that tastes even better the days after you make it!  -  02 Jun 2011  (Review from Allrecipes US | Canada)

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