Ribollita Soup is a satisfying hearty soup, loaded with nutritious vegetables, beans, and day old bread.
“Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reboiling the leftover soup from the previous day with stale bread”, per Wikipedia site.
Ribollita is an Italian word meaning re-boiled.
I first learned about this rustic soup from my sister in-law, Frankie who has made it many, many times. The recipe is adapted from Debra Mayhew’s Soup Cookbook.
This healthy recipe is vegan, plant-based and gluten-free friendly. Enjoy!
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Ribollita Soup
Try our authentic Ribollita Soup, a classic Tuscan dish made with nourishing vegetables, beans, and day old bread.
Equipment
- large pot
Ingredients
- 3 tablespoons olive oil
- 2 onions, chopped
- 2 carrots, sliced
- 4 cloves garlic, crushed
- 1 fennel bulb, trimmed and chopped
- 2 large zucchini, finely sliced
- 1 14-ounce can crushed tomatoes
- 2 tablespoons pesto, either homemade or store bought
- 1 14-ounce can of navy beans
- salt and pepper to taste
To Serve:
- 1 pound young spinach
- 1 tablespoon olive oil
- Italian bread, toasted or non-seasoned croutons
Instructions
- Heat the oil in a large saucepan. Add the onions, carrots, garlic, celery, and fennel and sauté for 10 minutes.
- Add the zucchini and cook for another 2 minutes.
- Add the crushed tomatoes, pesto, stock and beans, bring to a boil. Lower the heat, cover and simmer for 25-30 minutes or until all of the vegetables are tender. Season with salt and pepper,
Before Serving:
- In a separate skillet heat the olive oil, add in the spinach, cook for 2 minutes or just until wilted. To Serve: Place the toasted bread on the bottom of your soup bowl, next place a layer of wilted spinach on top of the bread. Then ladle the soup into the bowl. Serve with an extra drizzle of olive oil, and top with parmesan cheese, if desired.
Tried this recipe?Let us know how it was!
