Ribollita (Tuscan Vegetable & Bread Soup)
Submitted by debwd
Ribollita is a Tuscan bread soup layered with vegetables, chicken, kidney beans, spinach, stale bread, and Parmesan, then baked until thick and crusty. A hearty Italian peasant soup that improves overnight.
YIELD
6 servingsPREP
60 minCOOK
60 minREADY
120 minRibollita means “reboiled” in Italian, and that’s exactly how this Tuscan soup is meant to be eaten: made one day, layered with stale bread and Parmesan, then baked the next until the bread absorbs the broth and the top turns golden and crusty.
This version builds on a rich chicken broth base loaded with vegetables. Onion, garlic, carrots, celery, green pepper, cabbage, spinach, zucchini, tomatoes, and kidney beans all go in stages so nothing overcooks. The chicken poaches in the broth first, gets diced, then returns to the pot at the end. It’s a soup that uses nearly everything in the produce drawer.
The bread layer is what transforms this from a vegetable soup into ribollita. Stale Italian or French bread sliced and layered between the soup with Parmesan creates a lasagna-like structure that bakes into something thick enough to eat with a fork.
The reserved cup of soup drizzled over the top bread layer before baking keeps the surface moist while the Parmesan browns underneath. After 40 minutes in the oven, the bread has absorbed the broth completely and the edges are crusty and golden.
Chef Tips
- Use truly stale bread, not fresh. Fresh bread dissolves into paste. Stale bread softens but holds its structure.
- This is better made ahead. Assemble the night before and bake from the fridge the next day. The flavors deepen overnight.
- If baking from cold, extend both the covered and uncovered bake times to 45 minutes each.
- Finish each bowl with a drizzle of good olive oil and extra grated Parmesan.
Variations
- Vegetarian ribollita: Skip the chicken and use vegetable broth for a fully plant-based version.
- White bean only: Use cannellini beans instead of kidney beans for a more traditional Tuscan approach.
- Kale ribollita: Replace spinach with chopped Tuscan (lacinato) kale for a heartier, more textured green.
Ingredients
Directions
In large saucepan, bring chicken stock, chicken breasts and bay leaves to boil; reduce heat, cover and simmer for about 20 minutes or until chicken is no longer pink inside.
Remove chicken and discard the bones.
Dice meat and set aside. Discard bay leaves.
Keep stock warm.
Meanwhile, in large skillet, heat 2 tablespoons of the oil over medium heat; cook chopped onion, garlic, diced carrots and celery for 10 minutes, stirring occasionally.
Add remaining oil, diced green pepper, chopped cabbage, thyme and rosemary; cook over low heat, stirring occasionally for 10 minutes.
Add vegetable mixture to stock in saucepan along with tomatoes and pepper; bring to boil.
Reduce heat, cover and simmer for 30 minutes.
Add spinach, parsley, zucchini, kidney beans and reserved diced chicken; cook for 5 minutes.
Remove 1 cup soup and set aside.
Ladle half of the remaining soup into 24-cup Dutch oven or casserole; cover with 4 of the bread slices and ½ cup of the parmesan cheese.
Cover with remaining soup; layer with remaining bread.
Drizzle reserved soup over top; sprinkle with remaining parmesan cheese.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.)
Bake, covered at 350℉ (180℃). oven for 20 minutes (45 minutes if refrigerated); uncover and bake for 20 minutes longer (45 minutes if refrigerated) or until hot. Garnish: ladle soup into large warmed bowls; garnish with drizzle of olive oil and sprinkle of freshly grated Parmesan cheese.
Comments
