This Weeknight Tuscan Ribollita Soup is a big pot of vegetables cooked in chicken (or vegetable) stock to perfection and served with homemade sourdough bread on the side.
Made from my friend Emilie’s new cookbook Artisan Sourdough Made Easy, this recipe is worth putting on rotation for a healthy and filling dinner ideal for these cold winter evenings.
Hello friends! How was your Christmas? Did you eat a lot? Opened a lot of presents? Ours was a quiet one. While my husband was at work during the day, I spent the whole day reading. Later in the evening, we watched a very good movie as we had a big pot roast dinner together in front of our fireplace.
Today’s recipe, Tuscan Ribollita Soup, is a special one that is near and dear to my heart, because it comes from my friend Emilie’s new Artisan Sourdough Made Simple: A Beginner’s Guide to Delicious Handcrafted Bread with Minimal Kneading cookbook. This is her second one. You might remember, I shared her Quick Chicken Stir Fry with Roasted Broccoli recipe from her first cookbook back in February 2016.
The new cookbook is all about artisan sourdough bread. It is perfect for people like me, who are beginners when it comes to baking bread from scratch. However, if you are an avid bread baker, no worries, because in addition to tips and recipes for beginners, it offers incredibly creative recipes for advance level bakers as well.
I know all of this for a fact, because back in October of this year Emilie came in for a visit and we spent 3 full days together baking bread to make a trailer for the Artisan Sourdough Made Simple. It was a dream come true in that we spent a fantastic time as we baked and shot for the trailer. Well, I have to correct myself here, because Emilie was the one who did all the baking.
For the trailer you see below, she baked a total of 7 loaves of sourdough bread. Yes, you read it right. 7 loaves of sourdough for the perfect cookbook trailer. And then even after all the shooting we did, by the time she left we still had 6 loaves of freshly baked sourdough.
Needless to say, during her visit Dwight and I were in sourdough heaven as the smells of freshly baked bread filled our kitchen. If it was up to me, I would eat them all with butter and cheese, but though it was SO hard to do, I stopped myself, place each loaf in an airtight plastic bag, and kept them in the freezer.
About This Tuscan Ribollita Soup Recipe:
In addition to being a stupid-easy to make recipe, this Tuscan Ribollita is the perfect soup to dunk your bread in. In her book Emilie says, “Ribollita is a traditional Italian soup, made with plenty of vegetables and thickened with day-old bread.”
This soup is exactly that and more: A big pot of vegetables cooked to perfection for a weeknight dinner that is healthy and filling to serve your family for on cold winter evening. And if you are lucky like us and have access to some freshly baked sourdough and serve it with a big bowl of this soup, I guarantee that you will have some very happy family members.Print
Weeknight Tuscan Ribollita Soup
This Weeknight Tuscan Ribollita Soup is a big pot of vegetables cooked in chicken (or vegetable) stock to perfection and served with homemade sourdough bread on the side. A recipe worth putting on rotation for a healthy and filling dinner ideal for cold winter evenings.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Cooking
- Cuisine: Italian
For the Soup:
- 2 tablespoons of extra virgin olive oil
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 4 stalks of celery, rinsed and chopped
- 1 tablespoon tomato paste
- 2 cloves of garlic, peeled and minced
- 1 cup cabbage, sliced thinly
- ½ tablespoon kosher salt
- ½ teaspoon black pepper, freshly ground
- 5 cups unsalted chicken stock*, preferably homemade
- 2 cups filtered water, plus more as needed
- 4 small Yukan gold potatoes, unpeeled and diced into small cubes
- 1 bunch Tuscan kale, rinsed and leaves torn
- 1 can (15 oz) Cannelini Beans, drained and rinsed
- Celery or Italian parsley leaves as garnish
- 6-8 slices of Sourdough bread
- ½ cup Parmesan cheese, shredded (optional)
- Heat olive in a heavy bottom pot in medium heat. Add in onion, carrot, and celery. Saute, stirring frequently, until translucent, 7-8 minutes.
- Stir in the tomato paste and cook until dissolved. Add in the garlic and cook until fragrant, 30 seconds or so.
- Stir in the cabbage, salt and pepper.
- Pour in the chicken stock and water. Bring it to a boil.
Once it boils, add in the potatoes and kale. Let it simmer, in medium-low heat, until potatoes are cooked, 20-25 minutes.
- Stir in the beans and warm through.
- When ready to serve, ladle into bowls, garnish with celery or parsley leaves, and serve along with sourdough bread and parmesan cheese, if preferred.
- * If you are observing a vegetarian/vegan diet, you can substitute chicken stock with vegetable stock.
- As long as it is kept in an airtight container, this soup freezes well. I recommend defrosting it overnight in the fridge a day before you are ready to serve it.
- The nutritional values below are only for the soup portion of the recipe.
- Serving Size: 1
- Calories: 463
- Sugar: 6.8g
- Sodium: 631.7mg
- Fat: 6.9g
- Carbohydrates: 79.7g
- Fiber: 17.1g
- Protein: 25.9g
- Cholesterol: 0g
This recipe is adapted (with minor changes) from Emilie Raffa’s new cookbook, Artisan Sourdough Made Simple: A Beginner’s Guide to Delicious Handcrafted Bread with Minimal Kneading .