Ribollita is a Tuscan soup made with lot of veggies, white beans and bread. It is super easy to make and doesn’t take too long. It is a great dish for the entire family. Puree/mash for baby and leave it chunky for bigger kids and the family.
Ribollita – meaning reboiled, is a great dish to have handy in the freezer for those weeknight when you haven’t got time to prepare something fresh. It stands up well to being re-heated, it may actually be better!
You start by sautéing the onion and garlic. Throw in the celery and carrot and cook until softened. Next add the silverbeet followed by the tomatoes, stock, bay leaf and chilli. Cover and let simmer for 45 minutes or so. You could dig right in after about 20 but cooking that bit longer really develops the flavours.
To serve ladle the Ribollita into bowls with the crusty bread and serve garnished with parsley – delicious and easy…
- 5 tablespoons olive oil
- 3 cloves garlic; crushed
- 1 onion; finely sliced
- 2 stalks celery; chopped
- 2 carrots; chopped
- 1 big bunch of silverbeet; finely sliced
- 400 g tin whole tomatoes
- 1 litre stock (good quality veggie stock, chicken, beef or whatever you like)
- 2 bay leaves
- 1/4 teaspoon chilli flakes *or adjust to your liking
- 1 teaspoon salt
- 400 g tin cannellini bean
- 1 loaf of country style white bread; cut into chunks
- parsley for serving
- Add the olive oil to a large saucepan and sauté the onion and garlic. Add the carrot and celery and continue cooking until softened. Add the silverbeet and cook until starting to wilt. Add the tomatoes, stock, bay leaf, chilli and salt. Bring to the boil and then cover and let simmer for about 45 minutes. Add the beans and allow to cook for an additional few minutes.
- Add the crusty bead to an oven tray and bake until golden and crispy
- To serve, ladle the soup bowls, add some bread and then another ladle of soup. Garnish with parsley and serve
If also preparing for baby, take a few portions for baby before adding the salt. Puree or mash to suit age and chewing abilities.
Add 2 tins of beans if you like
Dahn @savor the Best
looks delicious, what a great weeknight dinner.
Thanks very much Dahn
Mica @ Let's Taco Bout It Blog
Oh my, I would love to have this on stock. Especially in on a rainy Sunday! How does this take with cornbread?
Thanks Mica, it is perfect for a rainy day. I think it would be just as delicious with cornbread xx
I confess I totally just google “silverbeet” to see what it was in the UK ^_^This looks absolutely divine. Despite my love of soups I don’t often make them in the warmer months but… I am sorely tempted by this one!!
Ah yes, I think possibly chard or swiss chard? In Australia it’s often mistaken for spinach but they are different. You could substitute spinach though or kale. I’m a fan of soup as well but don’t make them often enough.
Dannii @ Hungry Healthy Happy
Now THIS is comfort food. We make something very similar in the winter months, as it’s really cheap to make too.
It is super cheap and one of those dishes you are likely to have most of the ingredient in your fridge ready to go. xx
Emma @ Supper in the Suburbs
This looks fantastic. Loaded with so many wonderful veggies and flavours. Hearty and filling. Great recipe :)
Thanks so much Emma xx
This soup is best for the winters and good for us also.
This soup is best for the winters and good for us also. Thanks for sharing.
This really looks so yummy and I will defiantly be going to try it this evening. Thanks for sharing.
Thanks for stopping by Mahfuz, this recipe is a favourite of mine. I’d love to hear if you liked it. xx
Adding parmesan rind to brothy soups is one of my favorite tricks — so savory and smart! And, as you mentioned, a great way to add a bit of something-something to it, especially if you’re going the veg route, and using vegetable stock instead of chicken. When I make vegetable stock, I add a bunch of mushrooms to the usual suspects for similar umami-boosting reasons.
Good idea Sasha, I’ll try adding a bunch of mushrooms next time I make a veggie stock. xx
It looks yummy! Love it
Thanks for sharing it with us.
This recipe sounds me. I love the idea of using this soup is best for the winters. It looks so delicious and I will be making your recipe. Thanks for sharing.
My pleasure… Let me know what you think Zen xx
Despite my love of soups, this looks fantastic and great recipe. Thanks for sharing
Thanks so much Jenny, this one is a favourite of mine.
I just love healthy stuff and this is what I was looking for, my kids will love it, Thankyou so much sharing :)
I hope they do Emily, be sure to let me know xx
This looks fantastic.
just love healthy stuff
This really looks so yummy
Just a great recipe. I love the way you have explain the recipe (step by step). I hope , I can make this properly with your provided instruction. Thank you very much.
Thanks so very much, I appreciate the feedback.
Loved it. Keep posting.
Thanks so much Lalit, I really appreciate it.