Comfort Food: Ribollita Soup Recipe
Add warmth to Hawai‘i's rainy days with this rustic Italian soup.
“My mother-in-law learned to make a version of this peasant soup many years ago on a cooking trip in Tuscany. Our family isn’t enthusiastic about vegetable soup, but they love ribollita, which means ‘reboiled’ in Italian.”
—Cathy Cruz-George, managing editor, HONOLULU Family
SEE ALSO: 🥄 6 Local-Style Soup Recipes to Make at Home
Ingredients (serves 8)
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 carrots, peeled and chopped
- 4 parsnips, peeled and chopped
- 2 stalks celery, chopped
- 12 cups vegetable stock
- 8 stalks fresh thyme, tied with string
- 1 bay leaf
- 1 teaspoon Hawaiian sea salt
- ¼ teaspoon ground black pepper
- 2 to 3 Yukon Gold potatoes, peeled and chopped
- 4 cups chopped kale (remove “backbone” before chopping)
- 1 zucchini, chopped
- 2 cans cannellini beans, rinsed and drained
- 1 loaf day-old country bread, thinly sliced
- 2 cups freshly grated Parmesan cheese
- In a large soup pot, heat oil over medium heat. Add onion and sauté until translucent. Add garlic, carrots, parsnips and celery and sauté for 5 minutes, stirring often. Add vegetable stock, thyme, bay leaf, salt and pepper.
- Increase heat and bring to a boil. Lower heat so that stock boils gently. Cook for about 10 minutes.
- Add potatoes and kale. Cook for 10 minutes. Add zucchini and cook for another 10 minutes. Add cannellini beans. Occasionally stir soup as it simmers.
- When all vegetables are tender, remove from heat and adjust seasoning. Remove thyme and bay leaf. (The soup may be served immediately but benefits from standing in the refrigerator overnight.)
- The next day, preheat oven to 375 degrees. Lightly oil a baking dish and place half the bread in the bottom. Ladle soup over the bread. Sprinkle with ½ cup Parmesan. Repeat the layers: bread, soup and Parmesan.
- Bake at 375 degrees for about 30 minutes until bubbling.
- Sprinkle with Parmesan before serving.