Tuscan Ribollita White Bean Vegetable Soup, a hearty broth, beany, vegetable-packed Tuscany soup to beat the nippy cold weather.
Ribollita is a famous Tuscan bread soup, panade, porridge, or potage made with bread and vegetables, often from leftovers.
Can you freeze Tuscan bean soup?
The quick answer is: yes, you can! Of course, you’ll need good-quality freezer bags and a canning funnel.
Tuscan Ribollita White Bean Vegetable Soup
A comforting bowl of Ribollita which is a Tuscan white bean and vegetable soup served on chunks of day-old bread easy meat-free dinner for a rather nippy evening.
Ingredients
- 1 onion (diced)
- 2-3 Carrots (diced)
- 2-3 Celery Sticks (diced)
- 2-3 Cloves Garlic (grated)
- 4 Whole Tomatoes (blanched)
- 1 Bunch Spinach/Swiss Chard/Kale
- 1 Large Zucchini
- 1 Can Cannellini Beans
- 2-3 Dried Bay Leaves
- 2-3 Sprigs Thyme
- Salt & Pepper to taste
- Stale bread (ciabatta/sourdough)
- Parmesan Rinds (optional)
- 2/3 Cups Vegetable Stock/Broth
- Freshly grated Parmesan
Instructions
- Heat a thin film of olive oil in a large pot.
- Add the onion, garlic, carrot, and celery, and cook till soft.
- Roughly chop the tomatoes then add to the pot along with the stock, rinds, herbs, bay leaves, thyme, salt, and pepper.
- Allow this to cook until the tomatoes have broken down, then add in the leafy vegetable, cannellini beans, and zucchini
- Allow this to simmer for about 10 minutes, season well, and allow to cool completely then refrigerate.
- Reheat the next day, lay chunks of bread in a deep dish, ladle soup over, and serve with a generous grating of parmesan and enjoy!!
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes- Saffas Daily Recipes
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Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 215Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 709mgCarbohydrates 39gFiber 10gSugar 8gProtein 13g
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What does ribollita mean in English?
Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.
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