20 Italian Bread Soup Recipe Ribollita Cook Up Something Special!
Published on: Mar 17, 2024
Ribollita is a hearty and delicious Italian bread soup that originated in Tuscany. This traditional dish has been passed down for generations and is a staple in many Italian households. The name "ribollita" means "reboiled" in Italian, as this soup was traditionally made by reheating leftover vegetable soup and adding stale bread to make it more filling. In this article, we will explore the history of ribollita and provide you with a delicious recipe to try at home. So, let's dive into the world of ribollita and discover why it has become a beloved dish across Italy and beyond.
Ribollita has its roots in the peasant food of Tuscany, where it was created as a way to use up leftover vegetables and stale bread. In the past, Tuscany was a poor region and the locals had to make do with what they had. So, they would take leftover vegetable soup, add some stale bread, and reboil it to create a hearty and filling meal. This economical and practical dish became a mainstay in Tuscan cuisine and has since spread to other regions of Italy and the world.
The Ingredients
Fresh, seasonal vegetables are the key to a delicious ribollita. Traditionally, this soup is made with cavolo nero (Tuscan kale), beans, and potatoes. However, you can also add other vegetables such as carrots, celery, and tomatoes. The vegetables are simmered in a rich vegetable broth, flavored with garlic, onion, and herbs like rosemary and thyme.
The Bread
The bread used in ribollita is an essential ingredient that gives the soup its unique texture and flavor. Traditionally, stale Tuscan bread is used, but you can also use any crusty, country-style bread. The bread is added to the soup and left to soak up the broth, creating a thick and hearty consistency.
The Recipe
Now that you know the history and ingredients of ribollita, it's time to try your hand at making this delicious Italian bread soup. Here is a simple and authentic recipe that will transport you to the Tuscan countryside with every bite.
Ingredients:
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk of celery, chopped
- 1 potato, diced
- 1 can of cannellini beans, drained and rinsed
- 1 bunch of cavolo nero, chopped
- 1 can of diced tomatoes
- 4 cups of vegetable broth
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 4-5 slices of stale bread, torn into pieces
Instructions:
1. In a large pot, heat olive oil over medium heat. Add garlic, onion, carrot, and celery and sauté until softened.
2. Add diced potato, cannellini beans, cavolo nero, diced tomatoes, vegetable broth, rosemary, and thyme. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. Add salt and pepper to taste.
4. Add the torn bread to the pot and stir to combine. Let simmer for an additional 10 minutes, allowing the bread to soak up the broth and thicken the soup.
5. Serve hot and enjoy your delicious ribollita!
Now that you have the recipe, why not give it a try and taste the flavors of Tuscany in your own home? Ribollita is a simple yet satisfying dish that will warm you up on a cold day and leave you feeling satisfied. So, gather your ingredients and get cooking!
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