Ribollita is a classic Tuscan soup, known for its hearty and rustic nature. The name “Ribollita” means “reboiled” in Italian, as the soup is traditionally made by reheating leftover vegetable soup and adding stale bread to thicken it. Ribollita is a perfect example of cucina povera, or “poor kitchen,” a style of cooking that makes use of simple, inexpensive ingredients to create flavorful and satisfying dishes. The soup typically includes vegetables like kale (or cavolo nero), beans, carrots, and onions, making it a nutritious and filling meal. It’s a perfect comfort food, especially during the colder months, and it gets even better the next day after the flavors have melded together.

How to Make Ribollita

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bunch of kale or cavolo nero, chopped
• 1 zucchini, diced
• 1 can (15 oz/425g) cannellini beans, drained and rinsed
• 1 can (14 oz/400g) diced tomatoes
• 4 cups (1 liter) vegetable broth
• 2 cups (about 150g) stale bread, torn into pieces
• Salt and pepper to taste
• Fresh thyme or rosemary (optional, for flavor)
• Extra virgin olive oil for drizzling

Instructions:

1. Sauté the Vegetables:

   • In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until they start to soften, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Add the Vegetables and Beans:

   • Stir in the chopped kale (or cavolo nero), zucchini, and cannellini beans. Cook for a few minutes, allowing the vegetables to wilt and the flavors to combine.

3. Add the Tomatoes and Broth:

   • Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes until the vegetables are tender.

4. Add the Bread:

   • Stir in the torn pieces of stale bread, allowing them to absorb the broth and thicken the soup. Continue to simmer for another 10 minutes, stirring occasionally.

5. Season and Serve:

   • Taste and season the Ribollita with salt, pepper, and fresh herbs like thyme or rosemary if desired. Serve hot, drizzled with extra virgin olive oil, and enjoy the hearty, comforting flavors.

Estimated Nutritional Content Per Serving (1 Bowl):

Nutritional Information:

• Calories: ~300 kcal
• Protein: ~10g
• Carbohydrates: ~45g
• Fat: ~8g
• Fiber: ~10g

These values are estimates and can vary depending on the specific ingredients used, such as the type of bread or vegetables. Ribollita is a fiber-rich, low-fat meal that’s packed with nutrients from the vegetables and beans, making it a wholesome and filling option for lunch or dinner