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. But let me explain everything…
Here is my Tuscan white bean soup, or Ribollita (Alsatian-style!! 😉 ).
A long-time craving
I’d been craving a white bean soup for a long time… I knew there was a delicious Tuscan recipe, so I went on the hunt for a good one. A little side note: I needed a recipe different from the pasta e fagioli already on the blog, which is just so good!!
Finding the right inspiration to share a delicious Tuscan white bean soup or 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!
My apologies, Italian friends…
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…
My tip: ingredient choice
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.
Necessary utensils:
A Dutch oven (or a large pot),
A cutting board,
A good paring knife,
A small grater
And a wooden spatula.
More delicious ideas
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.
Shall we get started?
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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