We are a soup-loving household. I grew up on homemade chicken noodle soup; Suraj on dal and sambar. The roots run deep.
Soup ticks all our boxes. Can it be made in advance?—check. Is it a one pot meal?—check. Does it contain vegetables?—check. Does it contain protein?—check. Can it be eaten with bread?—check check check (okay, this last one may just be me…).
Ribollita is one of our very favorite soups and on an almost weekly rotation here. It’s Italian—Tuscan, to be precise—and features veggies, beans, and bread, which in my mind, is the ultimate trifecta. We add sausage as well (mostly to satisfy Suraj’s usual “Where’s the meat?” question), but seeing as it’s a soup with peasant origins, this can easily be skipped should you so choose. I’ve made both versions, and neither lasted long.
Finally, it’s worth mentioning that the leftovers here are actually better than the first serving, which makes the next day’s lunch something to really look forward to. I have one last bowl left for tomorrow, expertly hidden in the back corner of the fridge. Territorial? Maybe. Smart? Hell yes.
Quite a few ingredients here can be substituted as you like. You can use either hot, mild, or sweet Italian sausage, or skip entirely if you’re vegetarian, and just start with sauteing the vegetables in a little olive oil, and then using vegetable stock later. You could use celery instead of kale stalks (as is traditional—I just didn’t have any and didn’t want to waste the stalks). And/or you can skip the white wine and use more broth instead (though most of it cooks off anyway—and it imparts a perfect tang, in my opinion). You can also add in any other veggies you like, such as diced zucchini or cubed potato (which is especially good if you’re doing a vegetarian version). Play around! It’s only soup! // Adapted from Bon Appetit. // Serves 6 to 8.
2 cups coarsely torn day-old hearty bread, such as sourdough*
2 tablespoons olive oil, plus more
1 pound Italian sausage (we like hot), casings removed
1 cup dry white wine (I used Pinot Grigio)
1 medium onion, finely chopped
3 medium carrots, finely chopped
5 to 6 kale stems, finely chopped
3 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 bunch Tuscan kale, stems/ribs removed, leaves torn into small pieces
1 can diced tomatoes
2 cups cooked white beans (I used some from my freezer, which I had previously soaked and cooked; you can use canned if that’s what you have)
8 cups chicken broth (I used homemade)
Kosher salt and pepper, to taste
Parmesan, shaved or grated, for serving
Preheat oven to 350°F. Toss bread cubes and olive oil on a rimmed baking sheet. Toast, tossing occasionally, until golden brown and crunchy, about 15 minutes. Let croutons cool.
Using your hands, mix sausage and wine in a medium bowl until smooth. Transfer to a large soup pot set over medium heat and cook, stirring occasionally, until firm but not browned, about 4 minutes.
Add onion, carrots, kale stems, and red pepper flakes. Cook, stirring occasionally, until vegetables are tender but still hold their shape, 20 to 25 minutes. Add kale leaves, tomatoes, beans, and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors have melded, about 1 hour. Add kosher salt and pepper to taste.
Divide soup among bowls and top with croutons and a grating of Parmesan.
*Ribollita is the landing place of all the little knobs and crusts of sourdough that don’t make the toast cut but that I can’t bear to throw away either. I save them up in my freezer, and when my bag is full, the soup pot immediately gets turned on. That said, any type of hearty bread will work just fine. We recently used some garlic Tuscan from Wegman’s (!) and it was perfection.
3 thoughts on “Ribollita Soup”
OH Does that look YUMMY!!!
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I made this (twice) and it’s amazing. The first time was a bit too spicy so i changed to sweet sausage and cut out the red pepper flakes. It’s truly one of the best soups i have ever made. I made a huge batch and frozen it in small containers to bring for my lunch.