This Beloved Tuscan Soup Recipe Turns Stale Bread & Pantry Staples Into A Delicious Dinner

Ribollita means “re-boiled” in Italian; another way of saying, “wow, this will taste even better tomorrow!”

JimMin

Aug 21, 2024 - 21:02

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This Beloved Tuscan Soup Recipe Turns Stale Bread & Pantry Staples Into A Delicious Dinner

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Owner and host of Tuscan Women Cook

By Coleen Kirnan

Owner and host of Tuscan Women Cook

Coleen Kirnan, the owner and host of Tuscan Women Cook, a cooking school in Montefollonico, Italy.

August 21, 2024

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Italians consider stale bread a preferred ingredient for many popular recipes. The word stale does not conjure up negative connotations in Italy. Rather, cooking with stale bread prevents waste. It is often a better choice in dishes that call for firm, hard bread.

When stale bread is toasted, then added to broth, it maintains its shape and absorbs all the flavors, becoming an invaluable addition. Tuscan Women Cook shares a delicious fall soup recipe featuring stale bread that is a favorite of the nonnas of the Tuscan village of Montefollonico as well as the participants of Tuscan Women Cook.

Like most Tuscan fare, Ribollita dates to the Middle Ages when peasants foraged for whatever food they could find. They crafted a thick, satisfying soup from dried beans, common vegetables from backyard gardens, and stale bread.

“Our first bowl of this hearty soup was prepared by the beautiful, ninety-year-young nonna, Iolanda Marcocci,” says Coleen Kirnan, host, and owner of Tuscan Women Cook. “Iolanda served it al fresco on the terrace outside her kitchen on a long, weathered table overlooking a sweeping Tuscan sunset. It is a rich sense memory we’ll always cherish.”

As the weather cools down, warm up with a bowl of this Italian favorite soup.

Ribollita

Ribollita means “re-boiled” in Italian; another way of saying, “wow, this will taste even better tomorrow!” When the bread has an extra day or two to absorb even more of the flavorful broth, Ribollita will thicken and taste creamy. Feel free to add your favorite vegetables and herbs to this recipe. There are no hard and fast rules for Ribollita, except to reheat and enjoy, day after day.

Servings: 8

Ingredients

2 cups (14 ounces) dried small white beans, washedsmall piece of Parmesan cheese rind½ cup extra-virgin olive oil1 large yellow onion, diced4 large carrots, peeled and diced3 celery ribs, diced1 28-ounce can whole peeled tomatoes, undrainedSea saltFreshly ground black pepperDried oregano3 large Swiss chard leaves, chiffonade½ medium white cabbage, chopped8 pieces dry day old or toasted Italian breadParmesan cheese for garnishOlive oil for garnish

Instructions

Rinse the beans in a colander and pick out any debris or small stones. Place in a medium stockpot and add cold water to cover the beans by about 2 inches. Cover and soak overnightDrain the beans and cover then with fresh water. Add the Parmesan cheese rind. Over medium heat, simmer until the beans are tender, about 30 minutes. Set aside. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery (soffritto). Cook, stirring occasionally until the onions are translucent, for about 10 minutes. Stir in the tomatoes, the beans, and their cooking liquid. Season with salt, pepper, and oregano. Add the chard and cabbage. Add additional water, chicken or vegetable stock as needed to completely cover the chard and cabbage. Bring the mixture to boil. Reduce the heat and simmer for 1 hour. Adjust the seasonings to taste. Place a piece of bread in each bowl. Ladle the soup on top of the bread. Top each serving of the soup with some Parmesan cheese, a dash of olive oil, and freshly ground black pepper.

Recipe and photo reprinted with permission of www.TuscanWomenCook.com from the Tuscan Women Cook Cookbook