Ribollita is a hearty Tuscan soup made with vegetables, white beans, and bread. Ours is built on a savory tomato broth, infused with Parmesan cheese and hearty pieces of bread. This dish exemplifies la cucina povera, a centuries-old Italian style of cooking developed to make a lot out of little. The word “ribollita” translates to “reboiled,” a nod to its origins as yesterday’s vegetable soup newly transformed through the addition of leftover bread. If your bread isn’t stale, you might choose to toast the bread cubes to imitate the dryness of leftover bread. Pre-cut mirepoix and kale are time-savers that make this soup a breeze.
Note: If you would like to schedule this meal, but do not want to wait for the broiler to cool before refrigerating, saute mirepoix, garlic, and olive oil with ½ tsp salt in a large skillet over medium heat until softened, about 8 minutes, instead of broiling in Step 1.
Ribollita (Tuscan Vegetable Soup)
- 2 cups mirepoix (2 diced celery stalks, 2 diced carrots, and 1 medium diced onion)
- 3 garlic cloves, minced
- 3 tbsp olive oil, plus more for serving
- 1 (14.5 oz) can of white beans, such as great northern, cannellini, or navy, undrained
- 1 (28 oz) can diced tomatoes, undrained
- 2 tbsp Parmesan cheese, grated, plus more for serving
- ⅛ tsp red pepper flakes
- 1 cup water or vegetable broth
- 2 cups cubed, day-old country or sourdough bread
- 3 cups kale, tough stems removed, leaves roughly chopped
1) In a large bowl, stir together mirepoix, garlic, olive oil, and ½ tsp salt.
Divide mixture between 2 Suvie pans and insert pans into upper zones of Suvie. Broil for 10 minutes, stirring each pan halfway through broiling. Do not fill reservoir before broiling.
2) During the broil, in same large bowl, mix cannellini beans with liquid, diced tomatoes with liquid, Parmesan cheese, red pepper flakes, 1 cup water or broth, 1 tsp salt, and ½ tsp ground black pepper until well-combined. Gently stir in bread cubes and kale.
3) After the broil, remove pans and divide bean and tomato mixture evenly between pans, stirring to incorporate. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 4 hours
4) Remove pans from Suvie and stir thoroughly to ensure all bread cubes are incorporated into soup (for ease, you might choose to return soup to large bowl used earlier).
Season soup to taste with salt and pepper and divide between bowls. Finish as desired with additional Parmesan and olive oil.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 4 hours.
Nutritional Information per serving (8 servings per recipe): Calories 290, Total Fat 8g, Total Carbohydrates 47g, Total Sodium 866mg, Total Protein 10g