Ribollita Recipe

Prep in: 10 mins
Cook in: 1 hr 40 mins
Ready in: 1 hr 50 mins
I’m Gonna Make Ribollita Recipe.


  • Kale
  • Some Cabbage
  • Salt
  • Butternut Squash
  • Carrots
  • Celery
  • Onions
  • Tomatoes
  • Cannellini Beans
  • Parmigiano Crucial
  • Garlic
  • Vegetables Stock
  • Pepper
  • Olive Oil



You’ll need some kale which in her case would be Carvalho needle but this is the only kill I can get my hands on some cabbage here I’ve got some butternut squash carrots celery onions all diced.I’ve got some Tomatoes here and you can buy a can of whole plum tomatoes peeled and crushed them yourself which is what I did and then I’ve got some cannellini beans but I just it’s just a can of cannellini beans that I’ve rinsed and drained and rinsed this is a rind of parmigiano crucial for this recipe some garlic and some vegetable stock along with salt and pepper olive oil and you’re also gonna need some bread.


Which we’ll talk about in just a bit that’s it so good such a childhood favorite this was like baby food for me growing up so, I have an attachment to it and I love the way it makes the kitchen smell once everything is all together big Dutch oven with some olive oil in the bottom to my olive oil I’m gonna add the celery onion the carrots it’s not that hot yet but it all warm up together now like.I said every Italian household has their own version of this some people start with pancetta at the very bottom.I don’t because my nan never Does she makes her purely vegetable purely vegetarian and that’s just the way.I grew up eating it she would use pumpkin instead of butternut squash.


I thought on squash it’s just easier for me to get my hands on but in the summertime when she makes it she wouldn’t use the squash at all I’d like zucchini and green beans it just totally depends but this is kind of the basic and I mostly make it in the cold ramon tree because it’s really warming it’s just really comforting and I absolutely love it I’m gonna add a pinch of salt and I’ve grind your chew of black pepper and I’m gonna saute my veggies for about 10 minutes or until they cook down and develop some color these look fantastic adding the garlic and that just needs a saute for like a minute or so as soon as you just add that insulate that aroma just hits you in the face it’s like the most incredible flavorful punch in the face.


you’ll ever have and then you won’t over and over again you guys ah let that go for just about a minute you want that raw garlic flavor to cook out and then.we’ll add a few more ingredients it is kind of it’s making the soup so you have like layers you know you’re you’re building those layers of flavors and it’s important that you don’t skip anything so,I thought garlic cooked for a minute and then.we’ll move on adding in my stock which you know that for me it’s just water and sufis just because it makes it easier but sometimes I use no I won’t open sometimes I use soup base ah there you go sometimes.I use pre-made stock homemade stock it depends on what I have on hand and this it’s vegetable stock because like.I said I want to make this just a pure vegetable soup and then.


I’m gonna add in my kind of mini beans and I crushed Tomatoes there you go my tomatoes that I crushed you can also just buy crushed Tomatoes if you want and then the parmesan rind there are so many benefits to buying a block or wedge of parmigiano the really good kind one it tastes phenomenal and two you can use the rind and what I do is when I’m pretty much used up the whole wedge and I have just a rind left over I cut it off or I just take it and put it in a ziplock bag throw it in the freezer because you can put the rind of parmigiano in any soup that your heart desires in my Italian and potato soup I always throw it in there because it’s delicious and here it’s crucial so I’m gonna throw in there and let this come to a bubble and let it simmer for about 20 minutes my soup has been simmering for about 20 minutes.


I’m gonna take out the parmesan rind because it’s kind of done its job and it’s now just kind of falling apart it’s infused it smells fantastic it’s done I at this point. I’m going to add my kale and my cabbage you can use one or the other.I like a mixture of both I have solutely have to have cabbage just because it’s to me it’s a standard my Nonna always put cabbage in and my mom always put cabbage in it my Xia is always put cabbage in it so that’s what I’m used to push the greens down it’ll look like you don’t have nearly enough liquid but you do you just need to push these down and once they start cooking they will just really reduce down to hardly anything and you want this to simmer for another 20 minutes and then.we’ll be in the homestretch of eating a delicious delicious Bowl everybody done this looks absolutely wonderful. I need to season this with some salt and pepper it’s not too much stock because remember you seasoned the vegetables the stock has some salt in it.


And then the parmigiano is also quite salty so a little pinch of that you could serve it like this and they would just be an app so that will be gorgeous delicious veggie soup my timer is going off on me but we are gonna stick to tradition and add some bread this is just I have some Italian crusty bread all I did is a couple it’s a couple days old which is perfect cut off the crusts cut the pieces in about 1 inch 1-inch pieces or so cut the slices in 1 inch pieces and I’m gonna add this to my soup it’s not gonna stay you know in in chunks it’s gonna kind of disintegrate throughout the soup but that’s what makes this so,delicious that’s how you’re supposed to eat this so now all you gonna do is make sure you give this a good toss so that the bread is submerged into the soup and let this sit for about five minutes so I’m going to just turn this off and then it sit for about five minutes.


we’ll be ready to eat look at that it is time to serve some up and I am beyond excited for this smells so just phenomenal ah I think thing that has bread in it you know I’m all about and it’s just like soaked up all that lovely soup let’s give this a go shall we of course when you serve it that’s a freshly grated Parmesan on top a must absolutely a must it smells so good the cabbage with the tomato we soup you grew up eating ribollita just means reboil so,really in any soup you could put anything your heart desires in and that’s the great thing about soups and stews it’s like you don’t have to worry about if it’s one carrot or two carrots if you want to put pumpkin put pumpkin if you want to put butternut squash put that if you want to take it out and do do whatever your heart desires mm-hmm but absolutely we’re not real mmm.