The famous Tuscan soup, Ribollita, may have begun its life as a peasant dish, but it is certainly rich with flavors and textures. Filled with fresh garden vegetables and savory, hearty beans, Ribollita is hearty and satisfying, perfect for when the weather cools down. With bites of fatty pancetta, sips of flavorful, savory, and cheesy broth, and drizzles of tangy, bright oil, you'll be mopping this soup up with every bit of bread you can find! Get ready to drink this dish straight from the bowl!
IngredientsFor the rosemary lemon garlic oil: • 1/2 cup olive oil • zest of one large lemon • 4 cloves garlic, sliced • 2 sprigs rosemary, thyme, or sage For the soup: • 1/8 cup olive oil • 1/2 cup pancetta or bacon, chopped, optional • 2 cups onions, diced • 1 cup carrots, diced • 1 cup fennel bulb or celery, diced • 4 cloves garlic, roughly chopped, plus more to taste • 1 teaspoon freshly ground black pepper • 1/4 teaspoon crushed red pepper flakes, plus more to taste • 2 teaspoons salt, plus more to taste • 3 medium tomatoes, diced • 6 cups lacinato kale, chopped • white wine, to taste • 6 cups stock, chicken or vegetable • parmesan rind, optional • 3 cups cannellini beans, cooked, drained, and rinsed • 1/2 cup fresh Italian parsley leaves, chopped • pecorino or parmesan, grated, optional, for topping • crusty bread, optional, for serving
To prepare the rosemary lemon garlic oil, in a small jar or bowl mix 1/2 cup olive oil with the lemon zest, 4 garlic cloves, and 2 sprigs of rosemary, thyme, or sage. Allow the mixture to stand.
Heat 1/8 cup olive oil in a large heavy-bottom pot or dutch oven over medium heat.
Once the oil is shimmering, add the pancetta and onions and sauté until the meat is crispy and the onions start to brown, about 6-8 minutes.
Lower the heat to medium-low.
Add the carrots, fennel, 4 cloves garlic, black pepper, 1/4 teaspoon red pepper flakes, and 2 teaspoons salt, cooking until the vegetables are tender, for about 7-8 minutes.
Add the tomatoes, kale, and white wine and continue to sauté, stirring occasionally, for 7-8 minutes.
Add the stock, parmesan rind, and cannellini beans.
Turn the heat to low and let the soup simmer for 15 minutes.
Stir in the Italian parsley and taste for seasoning.
Remove and discard the parmesan rind.
Serve topped with the rosemary lemon garlic oil and pecorino, pairing with crusty bread, if desired.