Ribollita is a Tuscan soup that is famous for being made with bread and vegetables. I have tried many varieties along the way and have now created my own version. The name ribollita means reboiled. The staple ingredients in a ribollita soup recipe are leftover bread, cannellini beans, kale, cabbage and your typical soup veggies (carrots, celery etc). I think you will like this ribollita soup recipe.
This soup is now very special to me as it is the first meal that I decided to make in my new house. I have this beautiful new kitchen that was piled up in boxes this past weekend. However, I could not stand to eat another meal out. The air was cool, and a nice bowl of a hearty soup sounded just right. I looked through what I had for groceries already and then formed a quick Instacart list for the rest.
On Instagram, I asked what kind of posts people were interested. The split was 60% travel and 40% lifestyle. It makes sense and I look forward to bringing some new content for in between my travels. I truly like to do many things from crafting, entertaining, cooking, music and the list goes on.
I hope you enjoy this recipe!
Ribollita Soup Ingredients
4 cups Vegetable Stock
1 bag of fresh spinach
2 stalks of celery chopped
2 tbs minced garlic
½ large white onion
½ cup of match stick carrots
4 oz diced pancetta
½ cup of pecorino romano grated cheese
2 small zucchinis sliced and cut in half
1 14 oz can of cannellini beans
1 tbs basil
1 24 oz can of whole peeled plum tomatoes
2 tsp garlic salt
1 tsp crush red pepper flakes
¼ cup of pastina pasta (optional)
½ loaf of hard crusted Italian bread
Salt and Pepper to taste
- Drizzle Olive Oil in a pan over medium heat.
- Saute garlic and onions. Once a golden color, add in pancetta and continue to cook for 3 minutes.
- Add in celery and carrots. Continue to cook for 3-5 minutes.
- Add in beans, zucchini and plum tomatoes. When adding the plum tomatoes, crush in your hand before dropping into the pan (yes diced tomatoes would be easier but I love the rustic look and the flavor of the plums). Add the entire contents of the tomato can. Cook for a few minutes.
- Add in the vegetable stock, pecorino romano, basil, parsley, garlic salt and crushed red pepper flakes. Stir in, cover and bring to a light boil.
- Once boiling add in spinach and pasta. Cover and let simmer for 10 minutes.
- While simmering, set oven to 400 degrees. Rip apart pieces of Italian bread and drizzle with olive oil. Toast in oven for 7-10 minutes. Just enough for a light crunch on the outside.
- Once the soup is simmer to your liking, add salt and pepper to taste.
To serve top with some pecorino romano and toasted bread for dipping!
Let me know what you think of this one and if you have any questions!
Don’t forget to check out my latest travel post: https://haleewithaflair.com/2019/11/7-best-photo-spots-in-old-san-juan/