Ribollita alla Calabrese Recipe is a traditional Tuscan bread soup that warms the soul with every spoonful. Imagine a bowl filled with rustic flavors, where every ingredient tells a story of the Italian countryside. This dish is not just food; it’s a comforting embrace on a chilly day, perfect for those who appreciate the beauty of simple, wholesome ingredients.
This recipe is a celebration of seasonal vegetables and stale bread, creating a rich and satisfying meal. With its layers of flavor and hearty texture, Ribollita alla Calabrese is perfect for feeding a crowd or enjoying on a cozy evening at home.
A Classic Calabrian Bread Soup
Ribollita alla Calabrese is a hearty soup that showcases the flavors of the Italian countryside. This traditional dish combines a variety of vegetables, beans, and rustic bread, creating a comforting meal that is both filling and satisfying.
The essence of Ribollita lies in its simplicity. With common ingredients like carrots, potatoes, and kale, this soup embodies the spirit of using what is available and crafting something delicious. It is a true representation of Italian cooking, where every component is honored and celebrated.
Ingredients That Bring It All Together
While Ribollita alla Calabrese is known for its vibrant assortment of vegetables, it also includes staples such as cannellini beans and stale bread. The combination of these ingredients results in a rich and satisfying texture.
Each bite reflects the essence of rustic Italian cuisine, where the flavors meld beautifully together. The earthy tones from the vegetables and the creaminess from the beans create a harmonious dish that warms the body and soul.
Preparation Steps for a Hearty Bowl
To prepare this delightful soup, begin by sautéing onions, garlic, and other vegetables in olive oil. This step is crucial as it lays the foundation for the soup’s flavor.
Next, add the diced potatoes and greens. These ingredients contribute to the soup’s robustness, enhancing both texture and taste. After combining all these components, let them simmer to allow the flavors to deepen.
The Role of Rustic Bread
Stale bread plays a vital role in Ribollita alla Calabrese. It serves as a thickening agent, transforming the soup into a substantial meal.
As the bread soaks up the broth’s flavors, it becomes wonderfully soft, giving the soup a comforting texture. This method of repurposing stale bread is a testament to the resourcefulness of traditional Italian cooking.
Serving Suggestions and Enjoyment
When it comes to serving Ribollita, a sprinkle of grated Parmesan cheese adds a delightful finishing touch. A drizzle of olive oil enhances the flavors, giving the dish a touch of richness.
Pair this soup with a slice of crusty bread or a simple green salad for a complete meal. The warm, inviting nature of Ribollita makes it a perfect dish for sharing during family gatherings or cozy evenings at home.
The Heart of Italian Cuisine
Ribollita alla Calabrese encapsulates the heart of Italian cooking: an appreciation for fresh, seasonal ingredients and the joy of sharing a meal with loved ones. The preparation and enjoyment of this dish connect people to their roots and to the land.
As you savor each spoonful, you experience not just a meal, but a connection to the traditions and flavors of Italy. The simplicity of the ingredients and the warmth of the soup resonate deeply, making Ribollita a cherished dish in many homes.
A Classic Calabrian Bread Soup
Ribollita alla Calabrese is a robust and flavorful soup made with a medley of vegetables, beans, and day-old bread. It’s thick and filling, offering a delicious blend of earthy vegetables and savory herbs, making it an ideal dish for any time of year.
This soup delivers a hearty taste that reflects the simplicity and richness of Italian cuisine, with a delightful balance of freshness and depth.
Ingredients
- 4 cups of diced stale rustic bread
- 1 cup of cannellini beans, cooked or canned
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium potato, peeled and diced
- 3 cups of chopped kale or Swiss chard
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add Potatoes and Greens: Stir in the diced potatoes and cook for another 5 minutes. Add the kale or Swiss chard, and cook until wilted.
- Combine Ingredients: Add the cannellini beans, vegetable broth, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Add Bread: Stir in the stale bread and cook for an additional 10 minutes, allowing the bread to absorb the flavors and thicken the soup.
- Serve: Ladle the Ribollita into bowls and garnish with grated Parmesan cheese, if desired. Serve warm with a drizzle of olive oil.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 280kcal
- Fat: 7g
- Protein: 12g
- Carbohydrates: 45g
