Description
Ribollita Soup is a heartwarming Italian classic that combines rustic flavors and wholesome ingredients into a nourishing bowl of goodness. Perfect for chilly evenings, this soup features day-old bread, vibrant vegetables, and fragrant herbs, creating a comforting dish that warms both body and soul. Each spoonful is an invitation to savor the essence of Italian cuisine, making it an ideal choice for family gatherings or cozy nights in.
Ingredients
Scale
- 2 cups day-old crusty bread (ciabatta or sourdough), torn into pieces
- 3 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 (14.5 oz) cans whole tomatoes with juices
- 4 cups kale or Swiss chard, chopped
- 1 tbsp dried basil
- 1 tbsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté until soft (about 5 minutes).
- Stir in minced garlic; cook for an additional minute.
- Add canned tomatoes with juices; break them up and simmer for about 10 minutes.
- Mix in torn bread; stir to combine and let soak up flavors for about 5 minutes.
- Add chopped greens along with basil and thyme; cook until wilted (about 3 minutes). Season with salt and pepper.
- Simmer on low heat for another 15 minutes before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Substitute vegetables based on availability—zucchini or bell peppers work beautifully. For added spice, consider incorporating red pepper flakes. This soup tastes even better the next day!