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Ribollita Toscana

Ribollita Toscana aka Zuppa di Ribollita is tasty hearty, comforting Tuscan soup, loaded with vegetables and beans. Roasted stale bread on the top thickens the soup and makes it irresistible!

Course dinner, lunch
Cuisine Italian, Tuscan
Keyword Ribollita Tuscana
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 2 Tbsp olive oil
  • 1 onion chopped, makes ½ cup
  • 1 medium sized carrot, sliced, makes ½ cup
  • Celery cubed, to taste
  • Red pepper flakes, optional
  • 1 garlic clove
  • 1 ½ cup sliced leek
  • ½ cup parsley root
  • 1 ½ cup cannellini beans (white beans), precooked
  • 1 cup potatoes,cubed (2 small potatoes)
  • 1 cup chickpeas,precooked
  • 1 cup sugo all' arrabbiata
  • Parmesan rinds to taste
  • Salt to taste
  • 1 cup chicken broth
  • Bay leaf, rosemary
  • Grated parmesan to taste
  • 4 slices stale bread

Instructions

  1. Combine 2 Tbsp olive oil, onion, carrot, parsley and garlic and sautee for 5 – 7 minutes.

  2. Add leek,potatoes, white beans, chickpeas. Sugo, parmesan rind, salt, broth, bay leaf and small rosemary branch. Bring to boil gently on low heat. Leave it to boil for 20 minutes.

  3. Preheat the oven to 220 C / 428 F.

  4. Slice four slices of stale bread and place them on the top of your soup and put your pot into the oven for 7 – 10 minutes or until your bread becomes deep golden.

  5. Take your ribollita out and serve.

Recipe Notes

Ribollita can be reheated several days (4 is our maximum). During other days you may add white wine, mashed potatoes or polenta instead of stale bread.