Ribolita soup

 Italian ribolita soup recipe

Ribolita soup

Simple Tuscan Vegetable and Bean Soup

An easy-to-make soup, originating from the Italian region of Tuscany, based on various vegetables and toasted bread.

• Ingredients:

  • 1 onion

  • 1 celery stalk

  • 1 carrot

  • ¼ cup olive oil

  • 1 tablespoon tomato paste

  • Rosemary (fresh or dried)

  • 1 cup cooked white beans (like Cannellini, rinsed if canned)

  • Spinach leaves (a handful or to taste)

  • Cabbage leaves (a few, shredded or chopped)

  • Toasted bread (crusty bread recommended), for serving

• Preparation Method:

  1. Finely chop the onion, celery, and carrot.

  2. Heat 2 tablespoons of olive oil in a deep pot over medium heat. Add 1 teaspoon of salt, the chopped onion, carrot, and celery.

  3. Sauté the vegetables, stirring constantly for several minutes until they begin to soften (about 5-7 minutes). Add a little rosemary (a small sprig or a pinch of dried).

  4. Stir in the tablespoon of tomato paste and cook for another minute until fragrant. Add 1 cup of water and stir.

  5. Add the cabbage and spinach leaves, stirring until they start to wilt.

  6. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for approximately 1 hour. Stir occasionally. (Note: Check the liquid level during cooking; add more water or vegetable broth if the soup becomes too thick or dry).

  7. After one hour, add the cooked white beans to the pot. Stir and let the soup simmer for another 5-10 minutes to heat the beans through and allow flavors to meld.

  8. Serve the soup hot. You can place pieces of toasted bread in the bottom of the bowls before ladling the soup over them, or serve the toasted bread on the side for dipping.