Ribollita soup is a warm and hearty Italian dish packed with tasty greens and creamy butter beans. It’s like a big hug in a bowl on chilly days!
Making it is easy—just throw everything in a pot and let it simmer. The best part? It’s even better the next day, so feel free to make a big batch and enjoy it all week!
Key Ingredients & Substitutions
Olive Oil: Any good quality olive oil adds flavor. If you’re out, you can use avocado oil or coconut oil for a different taste. I prefer extra virgin olive oil for its rich flavor.
Beans: Butter beans are fantastic in this soup, but if you can’t find them, try cannellini or great northern beans instead. They hold up well in soups.
Kale or Swiss Chard: Both greens work great. I like kale for its sturdiness, but spinach could also work if you want something more tender. Just add it near the end to keep its texture.
Stale Bread: Stale bread is key for thickening. If you don’t have any, use fresh bread, but let it dry out for a few hours. Whole grain or sourdough adds lovely flavor.
Parmesan Cheese: Grated Parmesan adds a salty kick. If you’re looking for a dairy-free option, nutritional yeast gives a similar cheesy flavor.
How Do I Make Sure My Vegetables Are Perfectly Cooked?
Cooking the vegetables properly sets the stage for your soup’s flavor. Start by sautéing them in olive oil; this enhances their taste.
- Heat oil in a large pot over medium heat.
- Cook onions, carrots, and celery until soft (about 5-7 mins). Stir occasionally to prevent burning.
- Once fragrant, add garlic briefly to avoid burning it, which can turn bitter.
This method builds a flavorful base for your Ribollita Soup, ensuring each bite is delicious!
How to Make Ribollita Soup with Greens & Butter Beans
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can butter beans (cannellini beans), drained and rinsed
- 4 cups kale or Swiss chard, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 4 cups stale bread, torn into pieces
For Serving:
- Grated Parmesan cheese
- Red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting Ribollita soup takes about 10 minutes of prep time and roughly 40-50 minutes of cooking time. By the end, you’ll have a delicious, hearty soup perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat your olive oil over medium heat. Once hot, add the chopped onion, diced carrots, and diced celery. Cook these lovely veggies for about 5-7 minutes until they’re nice and soft. This will create a flavorful base!
2. Add the Garlic:
Next, toss in the minced garlic and cook for an additional 1-2 minutes. Your kitchen will start to smell amazing as the garlic becomes fragrant!
3. Combine the Remaining Ingredients:
Now it’s time to pour in the vegetable broth. Add the diced tomatoes, rinsed butter beans, chopped kale (or Swiss chard), thyme, bay leaf, and season with salt and pepper. Bring everything to a boil for a refreshing start!
4. Let it Simmer:
Once boiling, reduce the heat to low and let the soup simmer gently for 20-30 minutes. Give it a stir every now and then to mingle the flavors as they develop.
5. Thicken the Soup:
After simmering, remove the bay leaf and stir in the torn stale bread. Cook for an additional 5-10 minutes, allowing the bread to soak up some broth and the soup to thicken nicely.
6. Final Touches:
Before serving, taste the soup and adjust the salt and pepper if needed. Flavor to perfection!
7. Serve and Enjoy:
Ladle your delicious soup into bowls and generously top each serving with grated Parmesan cheese, a sprinkle of red pepper flakes (if you like a little heat), and fresh parsley for a lovely garnish. Serve hot and enjoy every spoonful!
Can I Use Fresh Beans Instead of Canned Butter Beans?
Absolutely! If you prefer using fresh beans, you’ll need to soak and cook them first. Allow the beans to soak overnight, then boil them until tender before adding them to the soup. Keep in mind that fresh beans may take longer to cook than canned beans, so adjust your cooking time accordingly.
What Can I Substitute for Kale or Swiss Chard?
If you don’t have kale or Swiss chard on hand, you can easily substitute other leafy greens like spinach or collard greens. Just remember that spinach cooks down much more than kale or chard, so you may want to add it towards the end of the cooking time to prevent it from becoming too mushy.
How Should I Store Leftover Ribollita Soup?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wait for the soup to cool completely, then transfer it to freezer-safe containers. It should keep well for about 3 months. Just thaw and reheat on the stove when you’re ready to enjoy it again!
Can I Make Ribollita Soup Vegan?
Yes, this recipe is already vegan-friendly! Just make sure to omit the Parmesan cheese or use a vegan cheese alternative for serving. Enjoy the hearty flavors of the soup without any animal products.
