Tuscan Bean Soup, known as Ribollita, is a heartwarming dish that captures the essence of rustic Italian cooking. Originating from Tuscany, this delightful soup is packed with wholesome ingredients, primarily beans and vegetables, making it not only nourishing but also incredibly flavorful. It showcases the simplicity of Italian cuisine, where fresh, quality ingredients combine to create a satisfying meal that warms both body and soul. Perfect for chilly afternoons or cozy dinners, Ribollita is more than just a soup; it’s a fragrant embrace of Italian culture served in a bowl.
Why We Love This Tuscan Bean Soup (Ribollita) Recipe
This Tuscan Bean Soup is a favorite for numerous reasons. Firstly, it’s a one-pot wonder that brings together an array of vibrant vegetables and hearty beans, all simmered to perfection. The combination of rich vegetable stock and the distinct flavor of pesto elevate the soup to new heights, providing comfort and warmth. It’s nutritious, as it incorporates a variety of colorful veggies and legumes, making it a great option for those looking to eat healthier without sacrificing taste. Furthermore, Ribollita embodies the ethos of “cucina povera,” or poor cooking, highlighting the beauty of using leftovers and inexpensive ingredients creatively. Each bowl serves not just as a meal but as a piece of Italian tradition that can be shared with family and friends.
Ingredients about Tuscan Bean Soup (Ribollita)
To create this delicious Tuscan Bean Soup, you will need the following ingredients:
- 0.25 cup olive oil
- 1 large onion, sliced
- 4 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, crushed
- 2 zucchini, sliced
- 4 (14-ounce) cans vegetable stock
- 1 (15-ounce) can cannellini beans, drained
- 1 (14-ounce) can chopped tomatoes
- 1 cup chicken stock
- 0.25 cup pesto
- Salt and ground black pepper, to taste
- 1 tablespoon olive oil
- 1 (16-ounce) bag fresh spinach
How to Make Tuscan Bean Soup (Ribollita) Directions
Making Tuscan Bean Soup is a straightforward process that results in a nourishing and flavorful dish. Begin by heating a large pot over medium heat. Add 0.25 cups of olive oil and allow it to warm for a minute. Once the oil is shimmering, toss in the sliced onion, chopped carrots, chopped celery, and crushed garlic. Sauté this mixture for about 10 minutes, stirring occasionally until the vegetables soften and the onions become lightly browned.
Next, introduce the sliced zucchini to the pot and continue to cook for an additional 3 to 4 minutes, allowing the zucchini to soften slightly while absorbing the wonderful scents of the onions and garlic. Now, it’s time to infuse the soup with flavor. Pour in the vegetable stock, drained cannellini beans, chopped tomatoes, chicken stock, and pesto. Give it a good stir to ensure everything is well combined. Increase the heat to bring the mixture to a gentle boil.
Once boiling, reduce the heat, allowing the soup to simmer peacefully for 30 to 35 minutes. During this time, the vegetables will become tender, and the flavors will meld beautifully. Make sure to season with salt and black pepper according to your taste preferences. As the soup simmers, its aroma will fill your kitchen, making it hard to resist tasting it before it’s served.
While the soup is simmering, grab a separate skillet and heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach to the skillet and sauté for about 5 minutes until the spinach wilts down, becoming vibrant and tender. The addition of sautéed spinach adds another layer of flavor and nutrition to your Ribollita.
To serve, place a generous amount of the soup in a bowl and ladle the sautéed spinach over the top. The contrast of the hearty soup and the wilted spinach creates an inviting presentation that you and your guests will love to dive into. Enjoy this delightful Tuscan soup hot and savor the flavors of Tuscany in every spoonful.
How to Serve Tuscan Bean Soup (Ribollita)
Serving Tuscan Bean Soup can be as casual or as elegant as you like. The key is to enhance the experience with thoughtful presentation. Start by ladling the hot soup into large bowls. You can top each bowl with a portion of the sautéed spinach for a vibrant pop of color and additional nutrition.
For a rustic touch, consider serving the soup alongside thick slices of crusty bread that can be used for dipping or for soaking up the rich broth. A sprinkling of freshly grated Parmesan cheese or a drizzle of extra virgin olive oil just before serving can elevate the dish even further, providing a delightful contrast in flavor and texture.
To complement the soup’s flavors, pair it with a simple side salad of mixed greens dressed lightly with olive oil and lemon juice. This balance of flavors rounds out the meal, making it both satisfying and refreshing. Ribollita can also be made ahead of time, as flavors deepen and improve upon reheating, making it perfect for meal prepping.
Expert Tips: Tuscan Bean Soup (Ribollita)
To ensure your Tuscan Bean Soup turns out perfectly every time, consider the following expert tips:
- Fresh Ingredients Matter: Use fresh, high-quality vegetables for the best flavor. When in season, local produce can enhance your soup significantly. Support your local farmers by choosing organic options whenever possible.
- Adjust Broth Levels: Depending on your desired soup consistency, you can adjust the quantity of vegetable and chicken stock. For a thicker soup, reduce the amount of liquid, or let it simmer a bit longer. For a lighter broth, feel free to add more stock.
- Experiment with Herbs: While pesto brings a delightful flavor, you can enhance the soup by adding fresh herbs such as thyme, rosemary, or basil during cooking. This can add more depth to your Ribollita and make it unique to your palate.
- Make it Ahead: Ribollita improves over time. Consider making a large batch ahead of time and allowing it to sit for a day in the refrigerator. Reheat it gently, and you’ll find that the flavors are more balanced and richer.
- Portion Control: This soup is great for meal prep. Consider dividing it into single-serving portions and freezing them for convenient meals later, ensuring that you always have a delicious, homemade option on hand.
How to Store Tuscan Bean Soup (Ribollita)
Storing Tuscan Bean Soup is easy and practical. After preparing your soup, let it cool completely at room temperature. Transfer the soup into airtight containers, ensuring not to fill them to the brim to allow for any expansion during freezing.
You can store the soup in the refrigerator for up to five days, making it easy to enjoy for lunch or dinner throughout the week. If you want to keep it for a longer duration, it is best to freeze the soup. Tuscan Bean Soup can be frozen for up to three months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stove over low heat, stirring occasionally until warmed throughout.
Variation of Tuscan Bean Soup (Ribollita)
While the traditional Ribollita is delicious, you can customize it easily to suit your taste or dietary needs. Here are a few variations to consider:
- Add More Greens: Incorporate other leafy greens such as kale or Swiss chard for additional texture and nutrients. These greens can be added alongside the spinach for a more robust experience.
- Spice It Up: If you enjoy a bit of heat, consider adding a pinch of red pepper flakes during cooking. This subtle spice can enhance the overall flavor.
- Swap the Beans: Though cannellini beans are traditional, feel free to switch to other varieties like kidney beans or chickpeas for a different taste and texture.
- Creamy Version: For a creamier version of Ribollita, stir in a splash of coconut milk or cream just before serving. This twist can make the soup richer and more decadent.
- Grain Addition: To add more bulk, consider stirring in cooked grains like barley, quinoa, or farro. This will transform the soup into a heartier meal that is even more filling.
FAQ
What is Tuscan Bean Soup (Ribollita)?
Tuscan Bean Soup, or Ribollita, is a traditional Italian soup that combines beans, vegetables, and sometimes bread. It is known for its rustic flavor and hearty texture.
How long does it take to prepare Tuscan Bean Soup?
Preparing Tuscan Bean Soup usually takes about 60 minutes, including cooking time. It can be a perfect option for a weeknight dinner or weekend meal prep.
Can I customize the ingredients in Ribollita?
Absolutely! You can adjust the vegetables and beans based on personal preferences or seasonal availability. Adding different herbs and spices can also enhance its flavor.
How should I store leftover Tuscan Bean Soup?
Let the soup cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to five days or frozen for up to three months.
Can I make Ribollita vegan?
Yes! Ribollita is naturally vegan when you use vegetable stock and omit any meat-based broths. Ensure all your ingredients are plant-based for a delicious vegan meal.
Tuscan Bean Soup (Ribollita)
Ingredients
Main Ingredients
- 0.25 cup olive oil
- 1 large onion, sliced
- 4 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, crushed
- 2 zucchini, sliced
- 4 14-ounce cans vegetable stock
- 1 15-ounce can cannellini beans, drained
- 1 14-ounce can chopped tomatoes
- 1 cup chicken stock
- 0.25 cup pesto
- to taste Salt and ground black pepper
- 1 tablespoon olive oil for sautéing spinach
- 1 16-ounce bag fresh spinach
Instructions
Preparation
- Heat a large pot over medium heat and add 0.25 cups of olive oil. Once the oil is shimmering, toss in the sliced onion, chopped carrots, chopped celery, and crushed garlic. Sauté for about 10 minutes until the vegetables soften.
- Add sliced zucchini to the pot and continue to cook for an additional 3 to 4 minutes.
- Pour in the vegetable stock, drained cannellini beans, chopped tomatoes, chicken stock, and pesto. Stir well to combine.
- Increase heat to bring the mixture to a gentle boil, then reduce heat and let it simmer for 30 to 35 minutes.
- Season with salt and black pepper to taste.
- In a separate skillet, heat 1 tablespoon of olive oil over medium heat and sauté the fresh spinach for about 5 minutes until wilted.
- Serve the soup in bowls and top with sautéed spinach.
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