Baked Ribollita Recipe | Waitrose & Partners

INTRODUCTION

Baked Ribollita is a hearty and delicious dish that comes from Italy. This Tuscan soup is made with bread and vegetables, making it warm and filling. It’s perfect for chilly days or when you want something comforting. This dish is simple to prepare and will fill your home with wonderful aromas. Ribollita is packed with nutrients and flavor, making it a great choice for families and friends.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love this Baked Ribollita recipe. First, it is rich in vegetables, including kale and beans, which provide vitamins and minerals. Second, it uses stale bread, which helps to reduce waste. It’s an economical dish that makes a lot, so it’s great for feeding a crowd. The flavors deepen as it cooks, resulting in a deliciously rich and satisfying meal. Lastly, this dish is easily customizable. You can add your favorite vegetables or proteins to make it your own.

HOW TO MAKE Baked Ribollita

Making Baked Ribollita is straightforward. It involves cooking vegetables, adding broth, and layering bread for baking. The result is a comforting and tasty dish that everyone will enjoy.

EQUIPMENT NEEDED

• Large pot or Dutch oven
• Wooden spoon or spatula
• Baking dish
• Knife
• Cutting board
• Measuring cups and spoons

Ingredients You’ll Need :

• 1 onion, chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 4 cloves garlic, minced
• 1 can (14 oz) chopped tomatoes
• 1 can (14 oz) cannellini beans, drained
• 4 cups vegetable or chicken broth
• 1 bunch kale, chopped
• 4 cups stale bread, torn into pieces
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil
• Grated Parmesan cheese for serving (optional)

STEP-BY-STEP INSTRUCTIONS :

1. Prepare the Vegetables: Start by chopping the onion, carrots, celery, and garlic. Use a cutting board and knife for this step.

2. Cook the Base: Heat a large pot or Dutch oven over medium heat. Add a splash of olive oil. Once hot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are soft. Stir occasionally.

3. Add Garlic: Next, add the minced garlic to the pot. Cook for another 1-2 minutes, stirring often so the garlic does not burn.

4. Combine Ingredients: Add the chopped tomatoes and stir well. Then, add the cannellini beans, broth, chopped kale, and oregano. Mix everything together.

5. Simmer: Bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 20-25 minutes. The kale should be tender, and the flavors will blend nicely.

6. Prepare the Bread Layer: While the soup is simmering, preheat your oven to 375°F (190°C). Take the stale bread pieces and layer them in the bottom of a baking dish.

7. Pour the Soup Over the Bread: Once the soup has simmered, carefully pour it over the bread in the baking dish. Make sure all the bread is covered.

8. Bake: Place the baking dish in the preheated oven. Bake for about 30 minutes until the top is golden brown and crispy.

9. Serve: After baking, let it cool for a few minutes. Sprinkle grated Parmesan cheese over the top if you like.

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HOW TO SERVE Baked Ribollita

Baked Ribollita can be served in deep bowls. It is hearty enough to be a meal on its own, but you can also pair it with a simple side salad or some crusty bread. It is best enjoyed warm.

STORAGE & FREEZING : Baked Ribollita

Baked Ribollita can be stored in the refrigerator for up to 3 days. Just place it in an airtight container. To freeze, let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, simply thaw in the fridge overnight and then heat on the stovetop or in the oven until warm.

SERVING SUGGESTIONS

There are many ways to enhance your Ribollita experience. Adding a drizzle of high-quality olive oil on top can elevate the flavor. A side of garlic bread or a fresh garden salad can make it a complete meal. For extra crunch, you can serve it with croutons or toasted nuts on the side.

VARIATIONS

Feel free to adjust the ingredients based on your preference. You can add other vegetables like zucchini, bell peppers, or squash. If you want more protein, consider adding cooked sausage or chicken. For a vegetarian version, keep it as is and explore different beans, such as kidney beans or black beans.

FAQs

1. Can I make Ribollita in advance?
Yes, you can make Ribollita a day ahead of time. The flavors will continue to develop overnight.

2. What type of bread is best for Ribollita?
Stale crusty bread like sourdough or a rustic loaf works best, but you can use any bread you have on hand.

3. Is there a gluten-free option?
You can use gluten-free bread if you need a gluten-free version of Ribollita.

4. What can I use instead of kale?
You can substitute kale with spinach or Swiss chard if desired.

MAKE-AHEAD TIPS FOR Baked Ribollita

To make things easier, you can prepare all the vegetables a day in advance. Store them in the refrigerator until you’re ready to cook. You can also prepare the broth and bread layer in advance. Just layer everything together when you’re ready to bake. This method helps save time on busy days and allows you to enjoy this lovely dish whenever you want.

Baked Ribollita

A hearty Italian Tuscan soup made with bread and vegetables, perfect for chilly days and packed with nutrients and flavor.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian, Tuscan

Calories: 320

Ingredients Method Notes

Ingredients

  

Vegetable Base

• 1 medium onion, chopped
• 2 carrots, diced
• 2 sticks celery, diced
• 4 cloves garlic, minced

Main Ingredients

• 1 can (14 oz) chopped tomatoes
• 1 can (14 oz) cannellini beans, drained
• 4 cups vegetable or chicken broth
• 1 bunch kale, chopped
• 4 cups stale bread, torn into pieces
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil
• Grated Parmesan cheese for serving (optional)

Method

 

Preparation

1. Chop the onion, carrots, celery, and garlic using a cutting board and knife.

Cooking Base

1. Heat a large pot or Dutch oven over medium heat and add a splash of olive oil.
2. Once hot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are soft, stirring occasionally.
3. Add the minced garlic and cook for another 1-2 minutes, stirring often.

Combine Ingredients

1. Add the chopped tomatoes and stir well.
2. Add the cannellini beans, broth, chopped kale, and oregano. Mix everything together.

Simmering the Soup

1. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes.
2. The kale should be tender and the flavors blended nicely.

Prepare for Baking

1. Preheat your oven to 375°F (190°C). Layer the stale bread pieces in the bottom of a baking dish.

Final Steps

1. Once the soup has simmered, carefully pour it over the bread in the baking dish, ensuring all the bread is covered.
2. Bake for about 30 minutes until the top is golden brown and crispy.
3. Let it cool for a few minutes before serving, and sprinkle grated Parmesan cheese on top if desired.

Notes

Baked Ribollita can be served in deep bowls and is hearty enough for a meal on its own. It pairs well with a side salad or crusty bread. The dish stores well in the fridge for up to 3 days and can be frozen for up to 3 months.