Italian Vegetable Soup

There's a comfort in a bubbling pot of soup on a chilly day. The aroma alone can chase away the blues, and the first spoonful feels like a warm hug. Among the countless soups that offer this comfort, Ribollita stands out. This Italian vegetable soup that features stale bread as a thickener is a Tuscan treasure that embodies rustic charm and heartwarming simplicity. Let's explore its history, ingredients, and the sheer joy it brings to the table.

This family favorite vegetable soup is a great example of "cocina povera" a dish born from the need to use leftovers and reduce waste. In the old country it was a way to stretch leftover minestrone soup by reboiling it into a thick porridge using bread, but in my house it is a way to use up lots of produce in my vegetable drawer. I can't help but think of my dad repurposing stale bread every time I make it.

Italian Vegetable Soup Ingredients

The beauty of this soup is its adaptability. There is no single correct recipe. It really is a something from nothing kind of dish, but these are the essential ingredients.

• Day-Old Bread: This is the soul of Ribollita, providing texture and thickening the soup. Tuscan bread, known for its crusty exterior and dense interior, is traditionally used.
• Cannellini Beans: Creamy and comforting, cannellini beans add protein and a rich, velvety texture. Any small white beans will work.
• Seasonal Vegetables: Kale, cabbage, carrots, celery, and onions are common choices, but feel free to experiment with whatever vegetables are in season or in your vegetable drawer.
• Tomatoes: A touch of tomato paste or diced tomatoes adds a subtle acidity and depth of flavor, but I like to use tomato juice in place of some of the liquid.
• Olive Oil: A generous drizzle of good-quality olive oil is crucial for both flavor and richness.
• Parmesan Rind: Simmering a parmesan rind adds incredible umami depth.

More about the Parmesan cheese rind

Adding a Parmesan cheese rind to soup is a culinary trick that enhances the flavor of the dish in several ways:

• Umami Boost:
  • Parmesan cheese is rich in umami, the savory "fifth taste" that adds depth and complexity to food. The rind, though hard, is packed with this flavor.   
  • As the rind simmers in the soup, it releases its umami essence, infusing the broth with a rich, savory taste.   
• Flavor Enhancement:
  • The rind contributes a nutty, salty, and slightly sweet flavor to the soup, enriching its overall taste profile.
• Thickening Agent:
  • As the rind softens during cooking, it can break down slightly, contributing to a thicker, more luscious texture in the soup.
• Waste Reduction:
  • Using the rind is a great way to avoid food waste and get the most out of your Parmesan cheese.   

In essence, I would not make this soup without it. Adding a Parmesan rind to soup is a simple way to elevate its flavor and add a touch of richness.

How to make ribollita

Making Ribollita is a labor of love, but it's a simple process that rewards you with a deeply satisfying meal.

1. Sauté the Aromatics: Begin by gently cooking garlic, shallots, leeks, carrots, butternut squash and celery in olive oil.
2. Add the Liquid: Water, broth, tomato juice and bring to a simmer.
3. Add the Cheese Rind and Vegetables: Submerge the cheese rind and add leafy greens, such as kale, spinach or cabbage and cook until wilted. Add herbs, too.
4. Beans: Stir in the beans.
5. Simmer and Thicken: Bring the soup to a simmer and let it cook until the vegetables are tender.
6. Bread and Reboil: Add the day-old bread, tearing it into chunks. Simmer until the bread breaks down and thickens the soup.
7. Rest and Serve: Allow the soup to rest for a few minutes before serving, allowing the flavors to meld. Drizzle with olive oil, a sprinkle of parmesan cheese and garnish with fresh herbs, if desired.

Italian Vegetable Soup

Lisa Keys

 This Italian vegetable soup that features stale bread as a thickener is a Tuscan treasure that embodies rustic charm and heartwarming simplicity.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course lunch, Main Course, Soup

Cuisine Italian

Servings 6 servings

Calories 226 kcal

Equipment

• 1 Dutch oven or stock pot

Ingredients

  

• 2 tablespoons olive oil
• 1 large clove garlic chopped
• 1 large shallot or small red onion diced
• 2 large leeks white and light green parts only, diced
• 4 large carrots peeled and diced
• 1 small butternut squash peeled, seeded, and diced
• 3 leafy celery stalks diced
• 6 cups liquid tomato juice, chicken broth, water combination
• 1 (2-3-inch) piece parmesan cheese rind
• 1 bunch lacinato kale stemmed, leaves roughly chopped
• ¼ cup chopped flat leaf parsley or other fresh herbs
• 1 (14 oz.) can small white beans, such as cannellini, navy, or cranberry or 2 cups cooked beans
• 2 cups fresh or stale rustic crusty bread torn into 1-inch cubes
• 2-3 teaspoons Kosher salt
• ½ teaspoon freshly ground black pepper
• Grated Parmigiano Reggiano for serving

Instructions

 

• In a large Dutch oven or soup pot, heat olive oil over medium heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add shallot, leeks, carrots, squash, and celery and cook, stirring, until slightly softened but not browned, about 5 minutes.
• Add enough liquid to slightly cover vegetables (about 6 cups) along with kale, parsley and cheese rind. Bring to a simmer over medium-high heat. Lower heat to maintain simmer and cook until vegetables are very tender, 20-25 minutes.
• Stir in beans and their liquid. Add bread, stir well, and simmer until bread is very soft and breaking down, about 15 minutes. Add water, ½ cup at a time, if soup becomes too thick and dry.
• Season with salt and pepper.

Notes

Thicken the soup with the bread to your desired consistency. Use less bread for a brothy soup or more bread until thickened like porridge.

Feel free to alter the vegetables according to personal taste or season. I recommend leaving in the garlic, leeks, carrots, and celery.

Lacinato kale or fresh spinach are my greens of choice but cabbage can be used.

You can use canned or cooked-from-dried beans. If using homemade cooked beans include 1 cup of the cooking liquid in the soup.

Any fresh herbs like oregano, basil or rosemary can be added.

Keyword frugal meal, no waste, ribollita, rustic, Tuscany, vegetarian