Ribollita is a tasty Italian soup, a sort of heartier vegetable minestrone, thickened with bread and scented with garlic.
The classic comfort food perfect for cold winter days.
Literally RIBOLLITA means boiled twice: infact, to prepare RIBOLLITA you have to cook it again after having made layers of soup and bread
Rich in vegetables, meaty beans, olive oil and parmesan.
It’s good freshly prepared, but maybe it’s even better the next day if left over.
I love ribollita heated and seasoned with a drizzle of olive oil.
Video recipe of the day
- Preparation time20 Minutes
- Rest time2 Hours
- Cooking time1 Hour
- SeasonalityAutumn, Winter
- Power 490,80 (Kcal)
- Carbohydrates 52,85 (g) of which sugars 10,52 (g)
- Proteins 14,04 (g)
- Fat 27,60 (g) of which saturated 4,27 (g)of which unsaturated 2,67 (g)
- Fibers 12,33 (g)
- Sodium 803,94 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ribollita can be kept for 3 days in the refrigerator.
If you’ve never cooked with kale before, you can substitute spinach or kale for it.
If you want to make the ribollita more delicious, you can add some sausage.
For a quicker version you can use a can of rinsed and drained cannellini beans and add vegetable or chicken broth to make up for the lack of bean liquid