Ribollita Recipe Lidia Bastianich: Classic Tuscan Soup

Ribollita, a traditional Tuscan soup, is one of those hearty dishes that warms both the body and soul. This classic recipe from Lidia Bastianich brings the rustic charm of Italy right to your kitchen.

Known for its rich layers of flavor, ribollita is a thick vegetable and bread stew that was originally a peasant dish, made with leftover bread and seasonal vegetables. Lidia’s version stays true to this heritage, emphasizing fresh ingredients and slow cooking to deepen the taste.

Whether you’re new to Italian cooking or a seasoned foodie, this ribollita recipe will become a favorite for cozy dinners and family meals.

What makes ribollita so special is its simplicity combined with complex flavors. It’s a wonderful way to enjoy kale, beans, carrots, and other wholesome ingredients in a comforting broth.

Plus, it’s a fantastic way to use up stale bread while creating something truly delicious. In this post, I’ll walk you through Lidia Bastianich’s authentic approach to ribollita, sharing tips, variations, and serving ideas to make this Tuscan classic your own.

Why You’ll Love This Recipe

Ribollita is a perfect blend of tradition and taste. It’s not just a soup; it’s a celebration of humble ingredients elevated through patience and care.

Here’s why this recipe stands out:

• Authentic Tuscan flavors: The recipe uses traditional vegetables like cavolo nero (Tuscan kale) and cannellini beans.
• Hearty and nutritious: Packed with fiber, vitamins, and protein, it’s a satisfying meal in a bowl.
• Simple and budget-friendly: Using pantry staples and seasonal produce makes it economical and easy to prepare.
• Perfect for leftovers: Ribollita tastes even better the next day after the flavors have melded together.
• Great for all skill levels: Detailed instructions make it accessible for beginner and experienced cooks alike.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 medium carrots, peeled and chopped
• 3 cloves garlic, minced
• 1 bunch cavolo nero (Tuscan kale) or kale, tough stems removed, leaves chopped
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 6 cups vegetable broth or water
• Stale country bread, 6-8 slices, crust removed and torn into pieces
• Salt and freshly ground black pepper, to taste
• 1 teaspoon dried thyme
• 1 bay leaf
• Grated Parmesan cheese, for serving (optional)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle
• Soup bowls for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrots. Sauté until the vegetables are soft and fragrant, about 8-10 minutes.
2. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
3. Stir in the chopped kale and cook until it wilts, about 5 minutes. If using cavolo nero, make sure to remove the thick stems beforehand as they can be tough.
4. Add the crushed tomatoes, cannellini beans, vegetable broth, dried thyme, and bay leaf. Stir to combine everything and bring the mixture to a boil.
5. Reduce heat to low, cover the pot, and let simmer gently for at least 45 minutes, stirring occasionally. This slow simmering allows the flavors to meld beautifully.
6. Remove the bay leaf and season the soup with salt and freshly ground black pepper to taste.
7. Add the torn pieces of stale bread to the pot. Stir well and let the bread soak up the broth and soften, about 10 minutes. The soup will thicken as the bread breaks down.
8. Adjust seasoning if needed, then ladle the ribollita into bowls.
9. Serve hot, drizzled with a bit more olive oil and sprinkled with grated Parmesan cheese if desired.

Tips & Variations

“Ribollita means ‘reboiled’ in Italian, so don’t hesitate to make it ahead and reheat—it only gets better!”

• Use day-old bread: Traditional ribollita uses stale bread which helps thicken the soup. Fresh bread may become mushy.
• Substitute greens: If you can’t find cavolo nero, use kale, Swiss chard, or collard greens.
• Vegetable broth: For a richer taste, make your own broth or use low-sodium store-bought broth to control salt levels.
• Add pancetta or bacon: For a non-vegetarian twist, sauté diced pancetta with the vegetables for extra depth.
• More beans: Mix in other beans like borlotti or kidney beans for variety.
• Spice it up: Add a pinch of red pepper flakes when sautéing the garlic for a subtle kick.

Nutrition Facts

Serving Suggestions

Ribollita is a stand-alone meal because of its hearty texture and rich flavors, but you can elevate your dining experience with these accompaniments:

• Serve with a crisp green salad dressed in lemon vinaigrette for a refreshing contrast.
• Pair with a rustic Italian bread like ciabatta or focaccia to soak up the soup.
• Top with freshly grated Parmesan or Pecorino Romano cheese for extra savoriness.
• Complement with a glass of Chianti or a light Italian red wine to bring out the Tuscan essence.
• For a lighter side, try roasted seasonal vegetables or sautéed mushrooms with garlic and herbs.

Conclusion

Lidia Bastianich’s ribollita recipe is a beautiful tribute to Tuscan home cooking, bringing together simple, nutritious ingredients in a flavorful and satisfying way. This dish embodies the spirit of Italian cucina povera—turning humble leftovers into something extraordinary.

The slow simmering melds the vegetables, beans, and bread into a comforting stew that’s perfect for chilly evenings or anytime you crave a wholesome meal.

Whether you’re cooking for family or entertaining guests, ribollita is a crowd-pleaser that’s easy to prepare but impresses with its depth of flavor. Plus, it’s a wonderful way to enjoy seasonal produce and use up stale bread sustainably.

Try this recipe, and you’ll understand why ribollita has been a beloved Tuscan staple for generations.

For more delicious and authentic Italian recipes, don’t miss our posts on Classic Lasagna, Homemade Pasta Sauce, and Tuscan Chicken. Buon appetito!

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