Hello friends! Today, I’m ready to face the wrath of any self-respecting Italian… Yes, I’m announcing a “Ribollita” soup, but the recipe is quite different from the usual one. Here is my Tuscan white bean soup, or Ribollita (Alsatian-style!! 😉 ).
If you’re looking for a hearty, comforting soup that’s full of flavor and history, my take on Ribollita is exactly what you need. This classic Tuscan white bean soup is rich in nutrients, packed with fresh vegetables, and simmered to perfection for a soul-warming bowl of goodness. Whether you’re planning a cozy night in or sharing a meal with loved ones, this authentic Italian recipe is sure to impress. And the best part? It’s simple to make, incredibly satisfying, and brings a taste of Tuscany right to your kitchen.
Why You Need to Try This Ribollita Recipe
I’ve always loved the rich, comforting flavors of Tuscan soups, especially Ribollita. Unlike my pasta e fagioli (another Italian favorite you should definitely try), this recipe focuses on white beans, hearty vegetables, and fresh greens, simmered to perfection for a truly satisfying meal.
Finding My Inspiration for the Perfect Ribollita
Except, when I searched “Tuscan white bean soup or Ribollita” on Google, I found tons of variations… Not super helpful… Then finally, I stumbled upon a recipe that suited me, and here comes the drama! I didn’t have all the necessary ingredients on hand — to be fair, my fridge was on quite a diet… No matter! I had read during my research that, like any traditional recipe, each region had its own version!! Perfect! That was all the encouragement I needed to dive into my own version!
A French Twist on a Tuscan Classic
So I humbly apologize to the experts of Tuscan cuisine… That said, my Tuscan white bean soup or Ribollita is to die for!! It’s a complete dish, hearty yet still light on calories. Perfect! You’ll be going back for more!!
The traditional version
For a more traditional version, here’s a link to Edda’s blog, which looks really great…
Ingredients Matter: Choosing the Best for Your Ribollita
I’m using jarred white beans here — that’s what I had on hand when I made the recipe. Traditionally, dried beans are used, soaked overnight. The next day, cook them for about an hour in salted water before adding them to the recipe below, along with the stock cube and thyme.
Kitchen Tools You’ll Need
- dutch oven (or a large pot),
- cutting board,
- good paring knife,
- small grater,
- wooden spatula
Explore More Italian Comfort Foods
While making my version of Ribollita, I was reminded of how rich Italian cuisine is in flavors and traditions. This soup, although revisited, inspired me to explore other comforting recipes that showcase seasonal vegetables. For example, if you enjoy dishes from elsewhere, I highly recommend trying my Vegetable Curry, which is just as comforting and full of color. And for an even more summery touch, why not prepare a Fritta with Summer Vegetables? It’s a lovely way to celebrate fresh produce while adding a Mediterranean flair to your table. I can’t wait to share all these recipes with you, which, like my Ribollita, reflect my passion for cooking and sharing.
Ready to dive in? Let’s get cooking!
The recipe, Chef!
Tuscan white bean soup, or Ribollita
( Vote !)
Loading...Ingredients
- 400 g jarred white beans
- 1 onion
- 1/4 celeriac (celery root)
- 2 generous handfuls of fresh spinach
- 2 garlic cloves
- 1 stock cube
- Fresh thyme
- 3 tablespoons olive oil
- Salt
- Pepper
Instructions
Heat the olive oil in a large pot.
Peel and finely slice the onion. Add it to the pot.
Peel and dice the celeriac into small cubes. Add it to the pot along with the garlic, either grated or very finely chopped.
Cook over medium heat for 6–8 minutes.
Pour in 1.5 liters of water, then add the stock cube and thyme.
Let it simmer gently for a good hour.
After this time, add the white beans and spinach.
Season with salt and pepper to taste.
Cook for another 15 minutes on low heat.
Serve with toasted bread and a drizzle of olive oil.
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