A delicious recipe for Ribollita – Tuscan White Bean Soup.
Ribollita – Tuscan White Bean SoupJump to Recipe
Our recent adventure in Tuscany for our 2023 Relish Mama culinary tour was amazing. We had the pleasure of spending the week with some truly special people, and we can’t wait to share more stories and photos with you in the coming weeks. You can also catch a glimpse of our journey on Instagram.
While we enjoyed an array of mouthwatering dishes during our time in Tuscany, one recipe that’s close to my heart is the Tuscan Ribollita. It may not have been on our official tour menu, but it’s a personal favourite of mine.
Now, as we prepare to head back home, I find myself craving the comforting flavours of Ribollita. After indulging like there’s no tomorrow (it’s all elastic waist clothing for the next little while!), this soup is the perfect way to get back to a more balanced eating routine.
Here’s a little tip you might wish to try: Make extra Ribollita if you can. The flavours in this soup only get better with time, so it’s a delicious investment. Plus, it’s freezer-friendly, making it a convenient option for future meals.
Stay tuned for more tales from our Tuscany adventure, and in the meantime, whip up some Ribollita in your own kitchen to savour a taste of Tuscany’s warmth and flavour. Thanks for being a part of our journey!
Before I go, a little something that helps me and us as a business is that if you can rate & better still, comment on the recipes you love. I love creating and sharing recipes with our community, and it helps our business immensely if you rate & comment & share. Thanks so much.
P.S – If you would love to learn more about our food tours, please don’t hesitate to reach out to us via email or check out our tours page this way.
And, if you would love to learn more about our cooking club……please explore here RM Cooking Club.
Ribollita – Tuscan White Bean Soup
Ribollita - Tuscan white bean soup
- 1 Large saucepan
- 1 Oven or grill
- 100 ml olive oil
- 1 brown onion diced
- 2 carrot peeled and diced
- 2 celery stalk diced
- 2 cloves of garlic peeled and grated or finely chopped
- Sea Salt
- Freshly cracked black pepper
- 2 cups cooked or tinned cannellini beans
- 400 g whole peeled tomatoes (tin or fresh)
- 1 litre vegetable stock or water
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 2 large handfuls of chopped Tuscan kale Cavallo Nero
- 4 large thick slices of bread, toasted (whole grain or sourdough or ciabatta)
- 1 small red onion thinly sliced
- ½ cup freshly grated Parmesan
- Put two tablespoons of the oil in a large pot over low-medium heat.
- Sautee the onion, carrot, and celery for approximately 5-8 minutes, stirring often. It is ready when it is softened and very aromatic & smells sweet. Add the garlic. Stir for 30 seconds and be mindful not to burn. Season with salt and pepper.
- Heat the oven to 200ºC.
- If using tinned beans, drain and rinse very well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily. Cook, stirring once or twice to break up the tomatoes, until the flavours are wonderfully combined, 15 to 20 minutes.
- Discard the rosemary and thyme stems and add the kale. Taste and adjust seasoning. Lay bread slices on top of the soup so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining three tablespoons of oil and sprinkle with Parmesan.
- Put the pot in the oven and bake until the bread, onions and cheese are browned, which will be approx. 10 to 15 minutes.
- Divide the soup and bread among four bowls and serve.